Description
A creamy, crunchy, and tangy tuna salad that’s quick to make and packed with protein. Perfect for easy lunches, lazy dinners, or as a sandwich filling.
Ingredients
- 2 cans canned tuna, drained
- 1/3 cup mayonnaise
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely chopped
- 2 green onions, sliced
- 2 tablespoons dill pickles or relish
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley or chives, chopped
- 1 teaspoon lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large bowl, combine the drained tuna, celery, red onion, green onions, and pickles or relish.
- Add the mayonnaise and Dijon mustard, mixing everything together until smooth and well combined.
- Stir in the fresh parsley or chives and lemon juice.
- Season with salt and black pepper to taste.
- Chill the salad for at least 30 minutes before serving to let the flavors develop.
Notes
- Use Greek yogurt instead of mayo for a lighter option.
- Add chopped boiled eggs for extra protein.
- Mix in sliced grapes or apples for a sweet contrast.
- Store in an airtight container in the fridge for up to 3 days.
- Let it sit at room temperature for a few minutes before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 40mg
