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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.
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.
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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.
This jewish_american recipe takes 10 minutes to prepare and yields 4 servings. At 677.85 calories per serving with 42.36g of protein, it's a beginner-friendly recipe perfect for lunch or snack.
Add 2 tablespoons of fresh chopped dill or parsley for a fresh, herbaceous flavor.
Incorporate 1 teaspoon of sriracha or a finely chopped jalapeño for a spicy kick.
Mix in 2 tablespoons of sweet pickle relish for a classic sweet and tangy flavor profile.
Substitute half of the mayonnaise with plain Greek yogurt for a lower-calorie, higher-protein option with a tangy flavor.
Tuna is packed with high-quality protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
Tuna is a great source of omega-3 fatty acids (EPA and DHA), which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
This salad provides essential nutrients like Vitamin D and selenium from the tuna, as well as antioxidants and fiber from the fresh celery and onion.
One serving (approximately 1 cup) of this tuna salad contains around 450-500 calories, primarily from the mayonnaise and tuna. Using light mayonnaise or Greek yogurt can reduce the calorie count.
Yes, tuna salad can be very healthy. Tuna is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The celery and onion add fiber and vitamins. The healthiness depends largely on the amount and type of mayonnaise used.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours.
Absolutely. Tuna in oil will result in a richer, more flavorful salad. Just be sure to drain it very well. You may want to slightly reduce the amount of mayonnaise to compensate for the added oil.
For a healthier alternative, you can use plain Greek yogurt, mashed avocado, or hummus. Each will provide a different flavor and texture profile.
The most common cause of watery tuna salad is not draining the tuna properly. Another cause can be adding watery vegetables like tomatoes or cucumbers directly into the mix. Always press out as much liquid as possible from the canned tuna.