Prep 15 mins
Cook 2 mins
I adapted this recipe from Better Homes and Gardens, and it's the best I've ever had. Just enough crunch, just enough mayo. It's perfect! I like to serve this in pita pockets with a little lettuce.
- 2 (7 1/16 ounce) bagschunk white tuna in water, drained of liquid (vacuum-sealed)
- 1⁄2 cup celery, chopped (about one stalk)
- 1 (8 ounce) can water chestnuts, chopped
- 1⁄4 cup green onion (about two green onions)
- 1⁄2 cup mayonnaise (heaping)
- 1 tablespoon lemon juice
- 1⁄2 teaspoon dried dill (or two tsp snipped fresh dill or 1/2 tsp basil, if using chicken instead of tuna)
- 1⁄4 teaspoon salt
- In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
- In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
- Chill for a couple hours, covered.
Very, very good recipe. I made this for the Healthy Choices ABC Tag game. We really like a crunch to our tuna and chicken salad, so this was the perfect recipe for us. Tuna salad doesn't get much better than this recipe. I agree with *Parsley* no salt needed, and chill for at least two hours before serving.
I'm not sure this is the best tuna salad ever, but it IS really, really good...... especially after chilling for a few hours. I loved the extra crunch from the water chestnuts. I only had chopped the water chestnuts and celery very fine. I only had about 1/4 cup worth of celery, but it still was great. I did leave out the salt. Thanx for sharing a great tuna salad!