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If you’re on the hunt for something fresh, flavorful, and effortlessly satisfying, look no further than A Really Good Tuna Salad Recipe. This dish transforms simple pantry staples into a bright and creamy medley that’s perfect for sandwiches, light lunches, or even as a protein-packed snack. Every bite bursts with delicate flakes of tuna balanced by crisp celery, tangy pickle relish, and fresh herbs, making it impossible not to fall in love with this classic reinvented in the best way.
Ingredients You’ll Need
Gathering these essentials is super easy and sets the stage for your tuna salad masterpiece. Each ingredient plays its part, from adding creamy richness and fresh crunch to a pop of zesty brightness and herbal freshness that lifts everything perfectly.
- 2 (5-ounce) cans chunk or solid white tuna packed in water: Choose quality tuna for the best texture and flavor, and draining it well is key to avoiding sogginess.
- ½ cup mayonnaise: Use a high-quality mayo like Hellmann’s or Duke’s for creamy richness that blends everything smoothly.
- 2 ribs celery (finely diced): Adds just the right amount of crunch and a refreshing contrast to the tender tuna.
- 2 scallions (light and dark green parts, thinly sliced): These bring a mild onion flavor and a lovely splash of green color.
- 1 tablespoon fresh lemon juice: Brightens the salad and adds a zingy freshness that wakes up all other flavors.
- ¾ teaspoon Dijon mustard: Gives a subtle tang and complexity to the mix without overpowering it.
- 2 tablespoons sweet pickle relish: Introduces a sweet and tangy bite that complements tuna like a charm.
- 3 tablespoons finely chopped flat-leaf parsley: Fresh herbs make a huge difference, bringing herbal brightness and vibrant color.
- ¼ teaspoon salt: Enhances all the natural flavors without making the salad salty.
- ¼ teaspoon freshly ground black pepper: Adds a gentle peppery kick to round out the flavor profile.
How to Make A Really Good Tuna Salad Recipe
Step 1: Prepare the Tuna
Start by draining your cans of tuna thoroughly using a fine mesh strainer. Then, take paper towels and pat the tuna dry inside the strainer to remove any excess moisture. This simple step is crucial because it prevents the salad from becoming watery and helps the flavors really shine.
Step 2: Flake the Tuna
Transfer the dried tuna into a medium-sized bowl and gently flake it apart with a fork. The flaked texture allows the dressing and mix-ins to coat every tender chunk, making sure every bite is flavorful and satisfying.
Step 3: Combine the Ingredients
Add the mayonnaise, finely diced celery, sliced scallions, fresh lemon juice, Dijon mustard, sweet pickle relish, chopped parsley, salt, and freshly ground black pepper directly into the bowl with your tuna. Stir gently but thoroughly until everything is evenly combined and you have a creamy, colorful salad brimming with texture.
Step 4: Taste and Adjust
This is the fun part—sample your creation! Feel free to adjust the seasoning with a pinch more salt, a squeeze of extra lemon, or a touch more mustard until it perfectly suits your palate. Remember, this is your A Really Good Tuna Salad Recipe, so make it just right.
How to Serve A Really Good Tuna Salad Recipe
Garnishes
Sprinkle a few extra parsley leaves on top or add a few thin scallion slices to make your tuna salad pop visually and add a fresh hint with every bite. A dash of paprika or a pinch of cracked black pepper can also elevate the presentation and bolster flavor.
Side Dishes
This tuna salad pairs beautifully with crisp leafy greens, crunchy pickles, or even some simple kettle-cooked chips. For a heartier meal, serve it alongside roasted vegetables or a bowl of warm soup for a balanced and comforting lunch or dinner.
Creative Ways to Present
Don’t just stop at the classic sandwich! Stuff your tuna salad into ripe avocado halves for a creamy, keto-friendly treat, or pile it on top of crisp cucumber slices for a light appetizer. Mixing it with cooked quinoa or stuffing it inside pita pockets also makes for delightful, portable options perfect for picnics or packed lunches.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your A Really Good Tuna Salad Recipe, store them in an airtight container in the refrigerator. It will keep fresh and delicious for up to three days, but be careful not to leave it out at room temperature for too long due to the mayo.
Freezing
Because of the mayonnaise and fresh vegetables, this tuna salad doesn’t freeze well. Freezing will alter the texture and taste, making it watery or mushy upon thawing, so it’s best enjoyed fresh.
Reheating
Tuna salad is best served cold or at room temperature, so reheating is not recommended. If you want a warm dish, try adding the salad as a chilled topping after heating crackers or toasts.
FAQs
Can I use tuna packed in oil instead of water?
Absolutely! Tuna packed in oil will add a richer flavor and creamier texture, but you might want to reduce the mayonnaise a bit to keep the salad from becoming too heavy.
What can I use instead of mayonnaise?
If you’re looking for a lighter or dairy-free option, Greek yogurt or a blend of avocado and lemon juice make fantastic substitutes that still keep your tuna salad creamy and tangy.
How do I keep the tuna salad from becoming watery?
Drain the tuna thoroughly and pat dry with paper towels, and make sure to dice vegetables finely. Using fresh lemon juice and mustard helps brighten the salad which can sometimes mask excess moisture.
Can I make this tuna salad vegetarian?
If you want a vegetarian twist, try swapping the tuna for mashed chickpeas or cooked white beans, then follow the rest of the recipe—you’ll enjoy a similar creamy, tangy salad with no fish involved.
Is it possible to add other flavors?
Definitely! Experiment by adding a dash of hot sauce, a sprinkle of smoked paprika, or even mixes of fresh dill or chives to put your personal spin on this trusted A Really Good Tuna Salad Recipe.
Final Thoughts
There is something truly comforting about a well-made tuna salad, and this A Really Good Tuna Salad Recipe is one I keep coming back to time and again. Its balance of creamy, crunchy, tangy, and fresh elements makes it a standout for quick lunches and crowd-pleasing sandwiches alike. I hope you’ll give it a try and make it your own—it’s simple, satisfying, and simply delicious.
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A Really Good Tuna Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2.2 cups (enough for 4 sandwiches)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A classic, creamy tuna salad perfect for sandwiches or as a light meal. This recipe uses high-quality mayonnaise and fresh ingredients like lemon juice, Dijon mustard, and parsley to create a flavorful, well-balanced dish that’s quick and easy to prepare.
Ingredients
Tuna Salad Ingredients
- 2 (5-ounce) cans chunk or solid white tuna packed in water
- ½ cup mayonnaise (best quality such as Hellmann’s or Duke’s)
- 2 ribs celery, finely diced
- 2 scallions (light and dark green parts), thinly sliced
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ¾ teaspoon Dijon mustard
- 2 tablespoons sweet pickle relish
- 3 tablespoons finely chopped flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Drain the Tuna: Drain the tuna in a fine mesh strainer. While the tuna is in the strainer, use paper towels to pat and blot it until completely dry to avoid a watery salad.
- Flake and Combine: Transfer the drained tuna to a medium bowl and flake it apart with a fork to create a flaky texture. Add the mayonnaise, finely diced celery, sliced scallions, lemon juice, Dijon mustard, sweet pickle relish, chopped parsley, salt, and pepper to the bowl.
- Mix Thoroughly and Adjust: Stir all ingredients together until evenly combined. Taste the mixture and adjust the seasoning if needed to balance the flavors perfectly.
- Serve or Store: Use the tuna salad immediately for the best freshness or store it covered in the refrigerator for up to three days.
Notes
- Using high-quality mayonnaise greatly enhances the flavor of this salad.
- Make sure to thoroughly drain and dry the tuna to prevent the salad from becoming watery.
- Chilling the tuna salad before serving helps the flavors meld together better.
- This salad works wonderfully as a sandwich filling or served over greens.
- Store in an airtight container in the refrigerator to keep it fresh for up to 3 days.
