tuna salad recipe
This refreshing tuna salad is not only quick and easy to prepare but is also packed with flavor and nutrition. Perfect as a light lunch or a filling snack, it can be served on its own or in a sandwich.
Equipment
- 1 mixing bowl
- 1 cutting board
- 1 serving dish
- 1 measuring cups and spoons
Ingredients
- 10 ounces canned tuna in water, drained
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 stalk celery, chopped
- ¼ cup red onion, finely chopped
- ¼ cup sweet pickle relish
- to taste salt
- to taste black pepper
- lettuce leaves, for serving optional
- tomato slices, for serving optional
Instructions
- In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice. Use a fork to break up the tuna and mix the ingredients until well blended.
- Add the chopped celery, red onion, and sweet pickle relish to the bowl. Stir everything together until evenly mixed.
- Taste the mixture and season with salt and black pepper according to your preference. Mix again to incorporate the seasoning.
- For serving, you can either serve the tuna salad directly in a bowl, or on a bed of lettuce leaves with slices of tomato if desired.
- Enjoy your tuna salad either as is or spread on your favorite bread for a delicious sandwich.
- For added crunch, feel free to incorporate diced bell peppers or chopped pickles.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with crackers or pita chips for a delightful snack option.
Notes
For added crunch, feel free to incorporate diced bell peppers or chopped pickles.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Serve with crackers or pita chips for a delightful snack option.