Description
This is the best tuna salad recipe I’ve ever had. It’s a fun twist on classic tuna salad made with simple, pantry-friendly ingredients. It’s healthy and full of flavor without any fishy taste. Enjoy it as a sandwich filling, with crackers, or on a bed of leafy greens.
Ingredients
Scale
- 2 (5-oz) cans solid white tuna packed in water, drained
- 1 celery rib, finely minced
- 1 jalapeño pepper, seeded and finely diced
- 2 green onions (scallions), light and green parts, thinly sliced
- 2 tablespoons chopped dill pickles
- 1 teaspoon chopped capers
- 2 tablespoons chopped flat-leaf parsley or dill
- 6 to 8 tablespoons of mayonnaise (depending on how creamy you like it)
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add the tuna to a medium mixing bowl and use a fork to gently flake it until your desired texture is reached.
- Add the celery, jalapeño pepper, green onions, dill pickles, capers, and fresh parsley or dill. Mix everything together until just combined.
- Add 6 tablespoons of mayonnaise, the Dijon mustard, freshly squeezed lemon juice, salt, and freshly ground black pepper. Give everything a good stir until thoroughly combined. Add more mayonnaise, 1 tablespoon at a time, until your desired consistency is reached. Enjoy as a sandwich filling, with crackers, or on a bed of lettuce.
Notes
- This tuna salad tastes best when fresh. Leftovers will keep in an airtight container in the fridge for up to 3 days.
- Pickle substitute: Use your favorite type of chopped pickles or 2 tablespoons of sweet relish.
- Nutritional information is a rough estimate based on 4 servings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 151g
- Calories: 226
- Sugar: 1g
- Sodium: 449mg
- Fat: 13.6g
- Saturated Fat: 2.1g
- Unsaturated Fat: 8.7g
- Trans Fat: 0g
- Carbohydrates: 4.1g
- Fiber: 1.3g
- Protein: 21.4g
- Cholesterol: 45mg