This recipe combines flaky canned tuna with celery, onions, pickles, and mayonnaise for a refreshing and satisfying lunch!
Ingredients for Tuna Salad
I love an easy lunch sandwich, from chicken salad to ham and cheese, and this tuna salad recipe is no exception.
Tuna: I prefer water-packed tuna over oil-packed tuna as it’s lighter, but you can use any variety. Solid tuna has larger pieces, while chunk tuna has smaller pieces. Dressing: The dressing for this tuna salad recipe is really simple and uses mayonnaise as the base. Lemon juice and a bit of Dijon mustard are added for some tang. Add-Ins: Diced celery, chopped pickles, and sliced green onion add flavor and crunch.
Variations
Vary this salad by adding different flavors and textures. Here are some favorites:
Add fresh herbs (like flat-leaf parsley or dill). For extra crunch, try diced red bell pepper or red onion. Elevate this salad with capers, chopped olives, or chives. To stretch the salad further, add chopped hard-boiled egg.
How to Make Tuna Salad
Tuna salad is so easy and requires very little prep.
Storage
If it doesn’t get eaten up first because it IS that good, tuna fish salad can be stored in the fridge for up to 2 days. If you’d like to reduce the calories, replace some of the mayonnaise with Greek yogurt. It will have a slightly more tangy flavor but still be delicious! Did you love this Tuna Salad recipe? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
