tuna salad recipe
Whether you’re whipping up a light lunch, prepping for a picnic, or need a satisfying snack, this creamy and crunchy tuna salad has got you covered.
Equipment
- Medium Mixing Bowl
- Can Opener
- Rubber Spatula
- Measuring Cups & Spoons
- Cutting Board & Knife
Ingredients
- 12 oz canned tuna, drained
- ⅓ cup real mayonnaise (see substitutions below)
- ¼ cup sweet pickle relish
- 2 tablespoons red onion, minced
- 1 stalk celery, minced
- 1 tablespoon lemon juice
- 1 tablespoon flat-leaf parsley, chopped
- 1 teaspoon dried chives (optional, but recommended)
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Tuna Salad Preparation & Mixing Techniques
- Start by opening your cans of tuna and draining them thoroughly. Press the lid against the tuna to remove as much liquid as possible—this helps prevent the salad from becoming watery. Once drained, transfer the tuna to a medium mixing bowl and use a fork to gently flake it apart.
- ⅓ cup real mayonnaise¼ cup sweet pickle relish2 tablespoons red onion, minced1 stalk of celery, finely chopped1 tablespoon lemon juice
- 1 tablespoon chopped flat-leaf parsley1 teaspoon dried chives (optional, but adds depth)½ teaspoon garlic powder¼ teaspoon kosher salt½ teaspoon ground black pepper