Description
This easy and healthy Tuna Salad recipe is perfect for a quick lunch or snack. Made with canned tuna, fresh vegetables, and a tangy Dijon mustard dressing, it’s a delicious, protein-packed option that can be enjoyed on its own, wrapped in lettuce, or stuffed into a sandwich.
Ingredients
Scale
Salad Ingredients
- 2 (5-ounce) cans tuna
- ¼ cup mayonnaise
- 1 stalk of celery, diced
- 2 tablespoons red onion, diced
- 1 to 2 tablespoons chopped parsley (chives and/or other herbs)
- ½ tablespoon Dijon mustard
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prep the ingredients. Drain the liquid from the tuna cans carefully to avoid excess moisture. Dice the celery stalk and red onion, and chop the parsley or herbs. Gather all ingredients in a large mixing bowl.
- Mix the salad. Combine the drained tuna, mayonnaise, diced celery, red onion, herbs, Dijon mustard, salt, and pepper in the bowl. Stir thoroughly until the mixture is evenly combined and creamy.
- Serve and enjoy. Eat the tuna salad plain from a bowl, use it as a filling wrapped in fresh lettuce leaves for a low-carb option, or spread it in a sandwich with your favorite bread for a satisfying meal.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Add a squeeze of lemon juice for extra freshness.
- Customize with additional herbs like dill or tarragon based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad pairs well with whole grain bread or crisp lettuce wraps.
