Description
This easy and healthy EST Tuna Salad recipe combines canned tuna with fresh celery, red onion, herbs, and a tangy Dijon mustard dressing to create a flavorful and protein-packed salad perfect for quick meals or light lunches. Ready in just 15 minutes with no cooking required, it makes a versatile and nutritious option to enjoy on its own, in a sandwich, or wrapped in lettuce.
Ingredients
Scale
EST Tuna Salad Ingredients
- 2 (5-ounce) cans tuna, drained
- ¼ cup mayonnaise
- 1 stalk celery, diced
- 2 tablespoons red onion, diced
- 1 to 2 tablespoons chopped parsley (or chives and/or other herbs)
- ½ tablespoon Dijon mustard
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prep the ingredients: Drain the liquid from the canned tuna thoroughly. Dice the celery stalk and red onion. Chop the parsley or your choice of herbs finely. Gather mayonnaise, Dijon mustard, salt, and pepper.
- Mix the salad: In a mixing bowl, combine the drained tuna, mayonnaise, diced celery, diced red onions, chopped herbs, Dijon mustard, salt, and ground black pepper. Stir well until all the ingredients are evenly blended and the salad reaches your desired consistency.
- Serve and enjoy: Enjoy the tuna salad plain out of a bowl, wrapped in crisp lettuce leaves for a low-carb option, or spread inside a sandwich for a satisfying meal. It also pairs well with crackers or as a topping on salads.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or use a low-fat mayo.
- Add a squeeze of lemon juice for extra brightness.
- Customize with other herbs like dill or basil for different flavor profiles.
- Keep the salad refrigerated and consume within 2 days for freshness.
- Feel free to add chopped hard-boiled eggs or capers for added texture and flavor.
