Description
This classic tuna salad recipe is a timeless favorite, perfect for quick lunches or light dinners. It features canned tuna, creamy mayonnaise, and simple seasonings, creating a versatile dish for sandwiches, salads, or wraps.
Ingredients
Scale
- 2 (5 ounce) cans tuna in water, drained
- ½ cup mayonnaise
- ¼ cup finely chopped celery
- 2 tablespoons finely chopped red onion (optional)
- 1 tablespoon fresh lemon juice (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add the mayonnaise, chopped celery, and chopped red onion (if using) to the bowl with the tuna.
- Stir in the lemon juice (if using), salt, and black pepper.
- Mix all ingredients together until well combined.
- Taste and adjust seasonings as needed.
- Serve immediately or refrigerate for later use.
Notes
- For extra flavor, add a pinch of paprika or a dash of Dijon mustard.
- You can use tuna in oil if preferred, but drain it well to avoid an oily texture.
- Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 30mg