Best Tuna Salad Recipe
Classic tuna salad made with canned tuna, mayo, celery, red onion, lemon juice, and parsley. Serve immediately or chill before serving.
Equipment
- Can opener
- Mixing Bowl
- Fork
Ingredients
Ingredients
- 10 ozcanned tuna in water
- 1/4 cupmayo
- 1 celery ribchopped
- 1 tablespoonchopped red onionyou can use green onion as well
- 2 teaspoonslemon juice
- 2 teaspoonschopped parsley
- salt and pepperto taste
Instructions
Instructions
- Open the 10 oz can of tuna (in water) and drain off the liquid. Transfer the tuna to a medium mixing bowl, press or squeeze with a fork or spoon to remove as much remaining water as possible, and flake the tuna with the fork.
- Chop 1 celery rib into small pieces. Finely chop 1 tablespoon red onion (or substitute green onion if you prefer). Chop enough parsley to equal 2 teaspoons.
- Add 1/4 cup mayo and 2 teaspoons lemon juice to the bowl with the tuna.
- Add the chopped celery, chopped onion, and chopped parsley to the bowl.
- Stir everything together with a fork until evenly combined.
- Season with salt and pepper to taste, stir briefly, and taste again—adjust salt and/or pepper if needed.
- Serve right away, or cover and chill in the fridge until ready to serve.
Notes
I used two 5oz cans of tuna. Albacore tuna in water is the best.
Tuna salad stays fresh in the fridge, in a container with lid, for up to 4 days.
Use Greek yogurt in place of mayo for a healthier version.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Tuna salad stays fresh in the fridge, in a container with lid, for up to 4 days.
Use Greek yogurt in place of mayo for a healthier version.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.