Take on What to Put in Tuna Salad
For a classic tuna salad serving 4:
- 2 (5-ounce) cans tuna, drained
- ½ cup mayonnaise
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional Additions
- Pickles or relish for tang.
- Hard-boiled eggs for extra richness.
- Chopped apples or grapes for sweetness.
- Dijon mustard for a sharp, zesty kick.
- Fresh herbs such as parsley, dill, or chives for brightness.
- Avocado for creaminess without extra mayo.
- Crushed nuts like almonds or walnuts for crunch.
- Olives or capers for a briny Mediterranean touch.
Tips for Success
- Drain tuna thoroughly to avoid a watery salad.
- Chill before serving to let the flavors meld.
- Use high-quality tuna for better flavor—albacore for a mild taste, skipjack for a stronger flavor.
- Adjust mayonnaise to your preferred creaminess level.
- Add lemon juice or vinegar to balance richness with acidity.
Instructions
- Drain the tuna and place it in a mixing bowl.
- Flake it apart gently with a fork.
- Add mayonnaise, celery, onion, lemon juice, salt, and pepper.
- Mix until evenly combined.
- Taste and adjust seasoning as desired.
- Chill for at least 30 minutes before serving for best flavor.
Description
Tuna salad is creamy, savory, and satisfying, with a balance of textures from tender tuna, crunchy vegetables, and smooth dressing. Its simplicity makes it perfect for quick lunches, yet its flexibility allows endless variations to suit your taste.
