Description
This classic Deli Tuna Salad is creamy, crunchy, and bursting with fresh flavor. Made with canned tuna, crisp celery, red onions, and a simple mayonnaise and Greek yogurt dressing, it’s perfect for sandwiches, wraps, crackers, or served over salads. A quick, no-cook dish ideal for a healthy lunch or snack.
Ingredients
Tuna Salad Ingredients
- 2 (5-ounce) cans tuna, drained
- ⅓ cup mayonnaise
- 2 tbsp Greek yogurt (optional)
- 2 celery stalks, finely chopped
- 2 tbsp red onion, finely chopped
- 1 tbsp dill pickles, finely chopped
- 1 tbsp fresh dill or parsley, chopped
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and black pepper to taste
Instructions
- Drain the tuna: Thoroughly drain the canned tuna and place it into a medium mixing bowl to prepare for combining the other ingredients.
- Make the dressing: Add mayonnaise, Greek yogurt (if using), Dijon mustard, and lemon juice to the tuna. Stir the mixture until it is smooth and well blended.
- Add crunch and herbs: Gently fold in the finely chopped celery, red onion, dill pickles, and fresh dill or parsley for texture and flavor balance.
- Season: Taste the tuna salad and add salt and freshly ground black pepper according to your preference. Mix lightly to incorporate the seasonings evenly.
- Chill: Cover the bowl and refrigerate the tuna salad for about 20 minutes. This resting time allows the flavors to meld together perfectly.
- Serve: Enjoy this versatile tuna salad on fresh bread, wrapped in lettuce leaves, served with crackers, or over a bed of mixed greens for a nutritious meal.
Notes
- Use tuna packed in water for a lighter, lower-fat version of the salad.
- Add chopped boiled eggs to increase the protein content and make it even more filling.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
