veganvegetarian
jewish_american
Jerusalem Bagel
25 min
695 cal
21gProtein
93gCarbs
28gFat
1Recipes
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Protein-packed, creamy tuna salad on soft challah bread. A quick, kid-approved lunch that's always a winner!
A quintessential deli-style tuna salad, featuring a creamy and crunchy texture from the perfect blend of mayonnaise, crisp celery, and zesty red onion. This no-cook recipe is ready in minutes and serves as a versatile filling for sandwiches, a topping for salads, or a dip for crackers.
Serving size: 1 serving
Protein-packed, creamy tuna salad on soft challah bread. A quick, kid-approved lunch that's always a winner!
This jewish_american dish is perfect for lunch. With 667.53 calories and 42.29g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the ingredients. Finely chop the celery stalks and red onion. Squeeze the lemon for fresh juice. This ensures all components are ready to be mixed.
Drain the canned tuna thoroughly. Press the tuna against the side of the can with a fork or use a fine-mesh sieve to remove as much water as possible. Transfer the drained tuna to a medium-sized mixing bowl.
Use a fork to gently flake the tuna into smaller pieces, breaking up any large chunks. Add the mayonnaise, chopped celery, chopped red onion, lemon juice, and Dijon mustard to the bowl.
Season with salt and freshly ground black pepper. Gently fold all the ingredients together with a spatula or fork until just combined. Avoid overmixing to maintain a pleasant, flaky texture.
Taste and adjust seasoning if necessary. For best results, cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.