Ingredients
2 (5-ounce) cans tuna
¼ cup mayonnaise
1 stalk of celery, diced
2 tablespoons red onion, diced
1 to 2 tablespoons chopped parsley, chives, or other herbs
½ tablespoon Dijon mustard
Kosher salt and ground black pepper, to taste
Instructions
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Drain the tuna: Open the tuna cans and drain the liquid. Transfer the tuna into a medium-sized mixing bowl and break it up into smaller flakes with a fork.
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Add the vegetables: Add the diced celery and red onion. If using fresh herbs like parsley or chives, add them now.
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Make the dressing: In a small bowl, combine the mayonnaise and Dijon mustard. Stir until well combined.
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Combine everything: Add the mayo mixture to the tuna and mix gently until evenly coated.
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Season: Add kosher salt and freshly ground black pepper to taste. Adjust seasoning as necessary.
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Serve: Serve immediately, or refrigerate for 30 minutes to let the flavors meld. This tuna salad is great on its own, in a sandwich, or over a bed of greens.
Notes
Storage: Store leftover tuna salad in an airtight container in the refrigerator for up to 2-3 days. Stir before serving as the ingredients may settle.
Customization: For extra crunch, add chopped pickles or nuts. For more flavor, toss in some capers, olives, or a squeeze of lemon juice.
- Prep Time: 10 minutes
- Category: Salad, Snack, Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
