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A tuna salad sandwich on toasted bread with lettuce and tomato, placed on a blue and white plate with a jar and plate in the background.

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
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 493 kcal

Ingredients
  

  • 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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