Classic Tuna Salad Recipe
Creamy, tangy Tuna Salad with albacore, pickles, and a bright hit of lemon. An easy no cook lunch ready in 10 minutes. Serve any way you like.
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Servings: 4
Ingredients
- 10 ounces tuna canned, in water, drained
- 6 tablespoons mayo
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons chopped pickles
- 1 tablespoon pickle juice
- 2 tablespoons lemon juice
- ¼ cup finely chopped onion
- 2 tablespoons celery finely chopped, optional
Instructions
- Drain the tuna from the can.
- Fluff slightly with a fork to break the pieces apart
- Add the remaining ingredients and stir to combine.
- Serve on toast, bread, crackers, or eat with a fork all by itself.
Notes
- Use solid white albacore in water for the best texture, and drain it well.
- Don't over mix. Fluff and stir just until combined so it stays flaky, not pasty.
- Add both pickle juice and lemon for tangy flavor and a cleaner flavor.
- Chill it for 30 minutes before serving to let the flavors mix, if you have time.
- Stir in a little extra mayo or lemon to refresh leftovers.
Nutrition
Serving: 1 | Calories: 221kcal | Carbohydrates: 3g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 34mg | Sodium: 840mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
