Tuna Fish Salad
A creamy, crunchy, and quick-to-make Tuna Fish Salad perfect for lunches, dinners, or snacks.
Ingredients
Main Ingredients
- 2 cans Canned tuna, drained well Use solid white albacore for cleaner flavor or chunk light tuna for softness.
- 3-4 tablespoons Mayonnaise Start with 3 to 4 tablespoons and add more if needed.
- 1-2 stalks Celery, finely chopped Adds crunch.
- to taste Red onion or green onion, finely chopped
- 1-2 tablespoons Dill pickles or relish Add according to taste.
- to taste Lemon juice or a splash of pickle juice For brightness.
- 1 teaspoon Dijon mustard Optional but recommended.
- to taste Salt and black pepper Essential for seasoning.
Optional Add-Ins
- 1 Chopped hard boiled egg For extra comfort.
- a pinch of Paprika or cayenne For heat.
- to taste Chopped parsley or dill For freshness.
- to taste Greek yogurt In place of some mayo for a lighter version.
Instructions
Preparation
- Drain the tuna really well by pressing the lid into the can to squeeze out extra liquid.
- Flake the tuna in a bowl using a fork, breaking it up to your desired consistency.
- Add mayonnaise, Dijon mustard if using, and lemon or pickle juice to the tuna.
- Stir in the chopped celery and onion.
- Season with salt, pepper, and adjust with more lemon or pickle if needed.
- Chill for 10 minutes if possible to help flavors meld together.
Notes
Taste multiple times while making to adjust seasoning, especially salt and acidity. Make sure to use tuna that you enjoy to avoid disappointment.