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
Scale
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.
