One of my go-to quick meals is a traditional tuna salad recipe. Crisp celery, onions, dill pickles, and flaky tuna are combined with creamy mayo dressing.
Ideal for creamy tuna melts or sandwiches with tuna salad served with coleslaw on the side. Create a nice (and low-carb) entrée by adding it to a salad, sandwiches, or even half an avocado!
Making a Tuna Salad
Considering how little preparation tuna needs, it makes the ideal addition to tuna casseroles, tuna macaroni salads, or even just to top a bed of lettuce! Tuna fish is a fantastic lunch option because it’s so simple to prepare!
TUNA Drain the water from a can of flaked tuna. Any brand of albacore tuna will do as long as it is packed in water and has the freshest flavor. Put the tuna in a bowl and carefully separate the pieces with a fork.
ADD-INS Mix thoroughly before adding diced celery, chopped dill pickles (or sweet relish, if you want), and thinly sliced green onions. You can also add your favorites, such as sweet dill pickles or sliced cucumber since they all provide fantastic taste and crunch!
DRESSING Add the lemon juice, Dijon mustard, and mayonnaise slowly and carefully. Keep refrigerated and season with salt and pepper to taste.
Add fresh herbs if you have any on hand. Don’t be scared to sprinkle in a little of your preferred spice blend. On rye bread or a darker loaf like whole wheat, I like to serve tuna sandwiches. Like shrimp salad, it tastes well on croissants as well!
Tip for Reducing Calories: Greek yogurt can be used in place of some of the mayonnaise to reduce calories.
What is the shelf life of tuna salad?
Tuna fish salad will stay in the refrigerator for a few days if it isn’t consumed right away since it IS that tasty. Be cautious not to leave it out on the counter for an extended period because it contains fish and mayonnaise.
To keep the tuna as fresh as possible, make that tuna fish sandwich and store the leftovers in an airtight container in the refrigerator. Fresh and healthy tuna is the finest!
Tuna can be frozen, however, after thawing, it may need to be drained. Pickles and celery can lose part of their crunch after defrosting, so you might want to add a little extra.
Traditional tuna salad
This simple tuna salad dish tastes great on sandwiches or with some coleslaw!
|ten minutes to prepare
5 minutes to cook
period: 15 minutes
portions: 4 portions
- 12 ounces white flaked tuna in water, drained
- ¾ cup mayonnaise
- 1 stalk celery finely diced
- 1 green onion sliced
- 2 dill pickles finely chopped
- 1 teaspoon dijon
- 1 teaspoon lemon juice
- salt & pepper to taste
- Well-drain the tuna.
- In a small bowl, combine all the ingredients and stir thoroughly.
- Use it as a salad topping, a sandwich filler, or an addition to pasta salads.
- For up to five days, tuna can be stored in the refrigerator in an airtight container.
- For a flavor boost, stir and season with salt and pepper.
Calories: 366 | Carbohydrates: 1g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 783mg | Potassium: 208mg | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 1.7mg | Calcium: 35mg | Iron: 1.6mg