1/1 Photo of Classic Tuna Salad
This is great if you're looking for the perfect recipe for traditional tuna salad. I got it from one of my favorite Cook's Illustrated cookbooks. The texture is perfect and not watery, which is one of the things I've always hated about some tuna salad recipes. The lemon juice also gives it a nice fresh flavor.
My Private Note
Units: US | Metric
- 2 (6 ounce) cans solid white tuna packed in water
- 2 tablespoons fresh lemon juice
- 1 stalk celery, minced (about 1/4 cup)
- 2 tablespoons red onions, minced
- 2 tablespoons dill pickles or 2 tablespoons sweet gherkins, minced
- 1/2 clove garlic, minced or pressed through a garlic press (about 1/8 tsp.)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh parsley leaves, minced
- 1/2 cup mayonnaise
- 1/4 teaspoon Dijon mustard
- 1Place the tuna in a colander and drain well.
- 2Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.
- 3Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.
- 4Fold in the mayonnaise and Dijon until mixture is evenly moistened.
- 5Salad can be kept covered in the refrigerator for up to 3 days.
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Nutritional Facts for Classic Tuna Salad
Serving Size: 1 (145 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 230.9
- Calories from Fat 111
- Total Fat 12.4 g
- Saturated Fat 2.1 g
- Cholesterol 43.3 mg
- Sodium 873.6 mg
- Total Carbohydrate 8.7 g
- Dietary Fiber 0.4 g
- Sugars 2.5 g
- Protein 20.6 g