Tuna Salad
This easy tuna salad recipe is bright, fresh, and classic for a reason. Serve it on sandwiches, with crackers, or use in lettuce wraps!
Prep: 10 minutes
Total: 10 minutes
Servings: 2 -3 servings
Ingredients
- 2 (5-ounce) cans solid, water-packed tuna, drained look for sustainably caught
- ½ cup plain Greek yogurt nonfat or low-fat
- 2 small stalks celery ¼-inch diced, about ⅓ cup
- 3 tablespoons finely chopped dill pickles
- 3 tablespoons finely chopped red onion
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon grainy mustard or additional Dijon
- 2 tablespoons minced fresh parsley tarragon, or dill
- ¼ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon ground black pepper plus additional to taste
- For serving whole grain bread, lettuce leaves, crackers, optional
Instructions
- Drain the tuna as thoroughly as you can. Flake it into a bowl.
- Top with the Greek yogurt, celery, pickles, red onion, lemon juice, mustard, parsley, salt, and pepper. With a fork, stir to combine. Taste and adjust the seasoning as desired. I usually add a few pinches of salt.
- Serve as a sandwich or wrap, use for a Tuna Melt, place over salad greens, enjoy as a dip with crackers, or simply eat it right out of the bowl.
Notes
- Adapted from my Tuna Melts
- TO STORE: Transfer the tuna salad to an airtight container and refrigerate for 3 to 4 days. I do not recommend freezing this recipe because the fresh vegetables will lose their texture and flavor.
Nutrition
Serving: 1(of 2)Calories: 179kcalCarbohydrates: 6gProtein: 33gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 54mgSodium: 888mgPotassium: 510mgFiber: 2gSugar: 3gVitamin A: 645IUVitamin C: 11mgCalcium: 122mgIron: 3mg
