Introduction
Tuna Salad is a dish that has comfort, flavor, and versatility packed into every bite. My first introduction to it came during a family picnic, where a simple tuna sandwich became the highlight of the meal. Its creamy texture, balanced with crunchy vegetables and zesty seasoning, made it unforgettable. Later, as I grew passionate about cooking, I experimented with adding fresh herbs, lemon juice, and little touches that brought new life to the classic recipe. For me, Lina Vexley, tuna salad is more than just a quick lunch—it’s a timeless recipe that adapts to different tastes and occasions.
Recipe (WP Recipe Maker JSON)
Tuna Salad
Equipment
- Mixing Bowl
- Fork
Ingredients
Salad Ingredients
- 2 cans tuna drained (5 oz each)
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 cup celery diced
- 1/4 cup red onion finely chopped
- 1 tbsp fresh parsley chopped
- 1 tsp lemon juice freshly squeezed
- 1/4 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Drain canned tuna and place in a mixing bowl. Flake with a fork.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until combined.
- Stir in diced celery, red onion, and parsley for crunch and freshness.
- Taste and adjust seasoning as needed.
- Serve immediately in sandwiches, wraps, or lettuce cups.
Notes
Nutrition
How to Make Tuna Salad
Making tuna salad is quick, easy, and adaptable to your tastes. Start by draining two cans of tuna thoroughly to avoid excess liquid, which can make the salad watery. Place the tuna in a mixing bowl and use a fork to gently flake it into smaller pieces. This creates a nice texture while still keeping some chunks for bite.
Add mayonnaise and Dijon mustard to the bowl for creaminess and a little tang. A squeeze of fresh lemon juice brightens the flavors, while salt and black pepper season the base. Mix these ingredients together until the tuna is evenly coated but not overly mashed.
Next, fold in the crunchy and fresh elements: diced celery, finely chopped red onion, and a sprinkle of parsley. These not only add flavor but also give the salad great texture and color. The celery adds a crisp bite, the onion provides a sharp balance, and the parsley brings freshness. Adjust seasoning by tasting the salad and adding more salt, pepper, or lemon juice as needed.
Tuna salad is incredibly versatile. You can serve it between slices of bread for a classic tuna sandwich, spoon it into wraps with lettuce for a portable meal, or serve it in lettuce cups for a low-carb option. It also works well as a topping for crackers or even stuffed into tomatoes for a creative presentation.
For a lighter version, you can replace half the mayonnaise with Greek yogurt, which keeps the salad creamy while reducing calories and adding protein. Some variations include adding diced pickles, capers, or even a touch of paprika for extra depth.
With its creamy base, crunchy vegetables, and savory tuna, this recipe comes together in just minutes, making it a reliable and delicious choice for lunch, picnics, or meal prep.
Conclusion
Tuna Salad is the perfect example of how a simple recipe can be both nourishing and delicious. With a balance of creamy, tangy, and crunchy flavors, it offers comfort while remaining versatile enough for sandwiches, wraps, or light meals. For me, Lina Vexley, this recipe is a reminder that the best dishes don’t need to be complicated—they just need fresh ingredients and a touch of creativity. Whether enjoyed at home, packed for lunch, or shared at a picnic, tuna salad remains a timeless classic that never goes out of style.