Tuna Salad
Tuna Salad combines cans tuna with cup mayonnaise for a fresh dish that stays crisp and well dressed.
About This Recipe
Tuna Salad should taste fresh, crisp, and balanced from the first bite.
Dry the ingredients well and dress close to serving so the texture stays lively.
Ingredients
- ✓2 (5 ounce each) cans tuna (well-drained)
- ✓¾ cup mayonnaise
- ✓3 tablespoons chopped dill pickles (or sweet pickles, or 2 tablespoons sweet pickle relish)
- ✓1 rib celery (finely diced)
- ✓1 green onion (thinly sliced)
- ✓1 teaspoon Dijon mustard (or prepared mustard)
- ✓1 teaspoon fresh lemon juice
- ✓salt and black pepper (to taste)
Ingredient Notes
- Fresh Vegetables: Dry the vegetables well so the dressing clings instead of watering down.
- Dressing: Add dressing gradually and toss until lightly coated.
- Crunch: Nuts, seeds, croutons, or crisp vegetables make the salad more satisfying.
- Acid: A little vinegar or lemon keeps the flavor bright.
Instructions
- 1
Drain the tuna well.
- 2
In a medium bowl, combine mayonnaise, dill pickles, celery, green onion, Dijon, and lemon juice. And mix to combine.
- 3
Add the tuna and gently break it up with a fork. Stir to combine and season with salt and pepper to taste.
- 4
Use to top a salad, in sandwiches, or to add to pasta salads.
Katy’s Kitchen Tips
- Dry greens and vegetables before tossing.
- Add dressing a little at a time.
- Keep crunchy toppings separate until serving.
- Chill creamy salads before serving when possible.
Variations and Substitutions
- Extra crunch: Add nuts, seeds, croutons, or crisp vegetables.
- Creamier dressing: Use yogurt, mayo, sour cream, or avocado.
- Protein add-in: Top with chicken, tuna, eggs, beans, or shrimp.
- Make ahead: Keep dressing separate until serving.
What to Serve With Tuna Salad
Serve Tuna Salad with grilled chicken, seafood, soup, sandwiches, or pasta.
Storage and Reheating
Store undressed components separately for the best crunch.
Refrigerate dressed leftovers airtight and eat them as soon as possible.
Common Mistakes to Avoid
- Wet produce: Water on vegetables weakens the dressing.
- Dressing too early: Many salads soften after sitting.
- Too much dressing: Add gradually so the salad stays crisp.
- No contrast: Crunchy or bright toppings make the salad more satisfying.
FAQ
Can I make Tuna Salad ahead?
Prep the components ahead and add dressing close to serving.
How do I keep it crisp?
Dry vegetables well and avoid overdressing.
Can I add protein?
Yes. Chicken, eggs, seafood, beans, or tofu can make it more filling.
How long do leftovers last?
Undressed components last longer than dressed salad.
Nutrition Facts
- Calories: 369 kcal
- Carbohydrates: 2 g
- Cholesterol: 48 mg
- Fiber: 1 g
- Protein: 17 g
- Sodium: 738 mg
- Sugar: 1 g
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.1 g