Description
This best tuna salad recipe is an easy and healthy dish ready in just 15 minutes. Combining canned tuna with fresh vegetables and a tangy Dijon mustard dressing, it offers a versatile meal option perfect for sandwiches, wraps, or a light salad served on its own.
Ingredients
Units
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Ingredients
- 2 (5-ounce) cans tuna, drained
- 1/4 cup mayonnaise
- 1 stalk celery, diced
- 2 tablespoons red onion, diced
- 1 to 2 tablespoons chopped parsley (or chives or other fresh herbs)
- 1/2 tablespoon Dijon mustard
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prep ingredients: Drain the liquid from the tuna cans thoroughly to avoid a soggy salad. Dice the celery stalk and red onion finely. Chop the parsley or other herbs finely for fresh flavor.
- Combine ingredients: In a mixing bowl, add the drained tuna, mayonnaise, diced celery, diced red onion, chopped herbs, Dijon mustard, kosher salt, and ground black pepper.
- Mix the salad: Stir all the ingredients together with a spoon or spatula until everything is well combined and evenly coated with the mayonnaise and mustard dressing.
- Serve: Enjoy the tuna salad immediately plain from the bowl, wrapped in lettuce leaves, or as a filling in your favorite sandwiches or wraps.
- Store leftovers: Transfer any leftover tuna salad to an airtight container and refrigerate. It will keep well for up to 2 days when stored properly.
Notes
- For a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
- Additional mix-ins such as chopped pickles, capers, or hard-boiled eggs can enhance flavor and texture.
- Adjust salt and pepper seasoning according to your taste preference.
- Use fresh herbs like dill or basil for a different flavor twist.
- This salad is best eaten fresh but can be made a few hours ahead to allow flavors to meld.
