Easy Tuna Salad Recipe
This tuna salad recipe is fast and simple to prepare, uses fresh everyday ingredients, and makes the best tuna salad sandwiches or wraps!
Servings: 4
Ingredients
- 2 (5 ounce) cans tuna (I prefer oil-packed ones) drained
- 1/3 cup mayo or to taste
- 1 teaspoon Dijon mustard (or grainy mustard)
- 1 stick celery chopped small
- 1/2 tablespoon lemon juice
- 1-2 tablespoons red onion chopped small
- 1 tablespoon fresh Italian parsley chopped
- Salt & pepper to taste
- Optional: 1-2 tablespoons sweet relish, chopped pickles (dill or sweet), or chopped capers
Instructions
- Drain the tuna and add it to a bowl. Mash/flake it with your fork to desired texture.
- Add the remaining ingredients to the bowl and mix together. Taste and adjust as needed.
- Serve in sandwiches (I usually add lettuce and cucumber to mine), wraps, or even lettuce wraps for a low-carb option.
Notes
- Tuna salad will keep for 3-5 days in the fridge.
- It's easy to halve the recipe to make 2 sandwiches... simply halve every ingredient (it's probably easiest to eyeball the mayo).
Nutrition
Calories: 192kcal | Carbohydrates: 1g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 317mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg
