Tuna Salad

As classic as they come, this delicious tuna salad recipe is protein-packed and filling!  Eat it on toasted bread, with crackers, or dip with veggies!  This is a quick meal and can be doubled or tripled to meal prep for the week.

Tuna salad is one of the few foods I never get tired of eating. I'm not the girl who wants to eat the same thing for every meal. But tuna salad is an exception. I will make a double batch of this recipe I can eat it for lunch all week. On toasted bread, on crackers, on chips, on veggies! There are so many ways to serve this, I just don't get sick of eating it.  Summer is my favorite time to eat tuna salad. I love to pile it with big slices of fresh tomato right out of the garden. It's unbeatable. This recipe is a straightforward classic with one tweak. I use an egg. I love the richness it brings to a salad that has a healthy dose of acidity from the pickles, mustard, and lemon.

Ingredients

• Tuna- Tuna is a nutrition powerhouse. It's high in protein and Omega-3 fatty acids which are good for your heart and brain. I prefer tuna in olive oil because the texture is so silky and luscious. Whether you like it packed in water or oil, it doesn't matter, this will be fantastic.
• Mayonnaise - People have deeply held beliefs about their favorite mayo and I'm not here to yuck anyone's yum. My favorites are Kewpie and Dukes. You can now find either at most grocery stores and big box chains. If you haven't tried Kewpie yet, I recommend giving it a whirl. It's a Japanese mayonnaise with fantastic zing.
• Egg - This one is controversial but I love the silky texture of a finely chopped hard-boiled egg in tuna salad.
• Mustard - I like Dijon but plain yellow works beautifully.
• Pickle - Chop up your favorite dill pickles or use pickle relish for a hint of sweetness.
• Onion - Shallot, red onion, or scallions.
• Lemon - alternately you can use white vinegar.
• Dill - chopped fresh!
• Salt & Pepper - to your liking.

How To Make Tuna Salad

1. Drain 2 cans of tuna well. This is important so your salad isn't watery and runny later. Place the tuna in a mixing bowl with VERY finely chopped egg, diced onion, diced celery, diced pickle (or pickle relish), and chopped dill. Stir until mixed thoroughly.
2. Stir in mayo, mustard, lemon juice, salt, and pepper.
3. Chill in the refrigerator for at least one hour to let the flavors marry.
4. Serve chilled on a bed of lettuce greens, in lettuce wraps, on toasted bread, or with crackers or veggies for dipping.

Tips & Variations

• Mayo - to lighten this salad up you can use plain Greek yogurt instead of mayo. For dairy-free use whipped silken tofu or a veganaise.
• Jalapeno - need a little kick? Mince some jalapeno.
• Avocado - dice an avocado and stir in for an extra creamy texture.
• Tuna - canned in water or oil or grilled fresh ahi tuna when you are feeling fancy.
• Onions - use whatever allium family member makes you happy. I like shallot in this salad. Chives, scallion, or red onion are all great choices.
• Shredded carrot or diced bell pepper - add a touch more sweetness with either.
• Relish vs pickles - either is delicious.
• This recipe yields enough for 4 regular-size sandwiches or 2 giant "I really love tuna salad" size sandwiches. I usually double the recipe.
• Serving this salad has so many options! Slather it on a flatbread, stuff it inside a big summer tomato or an avocado, on a bed of lettuce, in a lettuce wrap, on toasted bread, or with crackers or veggies for dipping.
• Storage - Store in an air-tight container in the refrigerator for 3 days.

Recipe

Tuna Salad

Layla @ Poppy Trail Table

Tuna salad is the most idyllic lunch dish, in my humble opinion.  I never get tired of eating this classic comfort food.  It's light but filling, easy to throw together and the flavor and texture are a perfect combination.  It's so versatile and can be eaten a dozen different ways; on a bed of lettuce, on toasted bread, on crackers or veggies, in a tomato or avocado, make a wrap!  

5 from 7 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 493 kcal

Ingredients

  

1x2x3x

• 2 cans of tuna drained well
• 1 hard-boiled egg chopped very finely
• 2 ribs celery diced
• 3 tablespoons chopped pickle or pickle relish
• 3 tablespoons chopped shallot
• ¼ cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• 1 teaspoon chopped fresh dill
• salt & pepper to taste

Instructions

 

• In a mixing bowl stir together tuna, egg, celery, pickles, shallot, and dill.
• Fold in mayonnaise, mustard, and lemon juice.
• Season with salt and pepper to taste. 

Notes

Storage - Store in an air-tight container in the refrigerator for 3 days.

Nutrition

Calories: 493kcalCarbohydrates: 5gProtein: 43gFat: 33gCholesterol: 838mgSodium: 696mgPotassium: 122mgFiber: 1gSugar: 3g

Nutrition Facts

Tuna Salad

Amount per Serving

Calories

493

% Daily Value*

Fat

 

33

g

51

%

Cholesterol

 

838

mg

279

%

Sodium

 

696

mg

30

%

Potassium

 

122

mg

3

%

Carbohydrates

 

5

g

2

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

43

g

86

%

* Percent Daily Values are based on a 2000 calorie diet.

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