A clean, balanced tuna salad made with flaky tuna, mayo, celery, onion, lemon, and touch of Dijon. Familiar, light, and structured enough for sandwiches, lettuce wraps, or spooning over greens.
Built to pair with house salad, simple green salads, roasted vegetables, or as light side for soups. For richer texture, use half mayo and half Greek yogurt.
For crunchier salad, add extra celery or tablespoon of diced pickles. The optional hard boiled egg adds classic deli style body.
Ingredients
Scale
Measurement units
- tuna in water, drained well
- mayonnaise
- celery rib, finely
- red onion, finely
- Dijon mustard
- lemon juice
- salt
- black pepper
- chopped dill or parsley
- sweet relish
- hard boiled egg
Ingredients
Scale
Measurement units
- tuna in water, drained well
- mayonnaise
- celery rib, finely
- red onion, finely
- Dijon mustard
- lemon juice
- salt
- black pepper
- chopped dill or parsley
- sweet relish
- hard boiled egg
Instructions
Drain and flake tuna
Drain and flake tuna
Mix the ingredients
Mix the ingredients
Combine and season
Combine and season
Adjust the seasoning
Adjust the seasoning
Chill and serve
Chill and serve
Before you cook
Cook notes
- • Built to pair with house salad, simple green salads, roasted vegetables, or as light side for soups.
- • For richer texture, use half mayo and half Greek yogurt.
- • For crunchier salad, add extra celery or tablespoon of diced pickles.
- • The optional hard boiled egg adds classic deli style body.
- • Tuna salad benefits from brief chill. Flavors round out and meld.
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