Description
This Easy Tuna Salad is a creamy and flavor-packed family favorite, perfect for quick lunches or light dinners. Made with high-quality canned tuna, crisp celery, tangy dill pickles, and a touch of mustard, this salad comes together effortlessly and can be served on fresh lettuce for a refreshing meal.
Ingredients
Scale
Primary Ingredients
- 2 cans Tuna (5 oz each), drained
- 1/2 cup Mayonnaise
- 1 stalk Celery, finely chopped
- 1/4 cup Red onion, finely chopped
- 1/4 cup Dill pickles, chopped
- 1 tablespoon Mustard (yellow or Dijon)
- Salt and pepper, to taste
- Lettuce leaves, for serving
Instructions
- Gather Ingredients: Collect all the ingredients ensuring the tuna is thoroughly drained to avoid excess moisture in your salad.
- Prepare Tuna: Place the drained tuna in a medium mixing bowl and use a fork to break up any large chunks for a consistent texture.
- Add Mayonnaise: Mix in the mayonnaise until the tuna is evenly coated and creamy.
- Mix in Celery: Fold in the finely chopped celery to add a crisp freshness to the salad.
- Add Red Onion: Stir in the finely chopped red onion to distribute its tangy flavor throughout.
- Incorporate Pickles: Gently add the chopped dill pickles and mix to add a tart and crunchy element.
- Add Mustard: Stir in the tablespoon of mustard until fully combined for a subtle tang.
- Season: Add salt and pepper according to your taste preference, mixing gently to distribute the seasoning.
- Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Spoon the tuna salad onto crisp lettuce leaves to serve as a refreshing base or wrap.
- Garnish (Optional): Add fresh herbs like parsley or dill on top for extra color and flavor.
- Enjoy: Your Easy Tuna Salad is ready to be enjoyed as a delicious and nutritious meal.
Notes
- Use high-quality tuna packed in water or oil depending on your preference, but drain well.
- Adjust the amount of dill pickles to control the level of tartness.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead.
- This salad can be served on bread as a sandwich or with crackers.
- Refrigerate leftovers in a sealed container and consume within 2 days for best freshness.
