Classic Tuna Salad
photo by limeandspoontt
- Ready In:
- 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
- Place the tuna in a colander and drain well.
- Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.
- Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.
- Fold in the mayonnaise and Dijon until mixture is evenly moistened.
- Salad can be kept covered in the refrigerator for up to 3 days.
Questions & Replies
I have never heard of using a colander to drain tuna. I use the lid of the can to press it out then give the juices to my cat. Break up the lumps with my fingers and all I get is fishy smelling fingers. Use a bowl and a fork and you get the sizes you want. NO celery, allergic to it and on white bread, not mentioned.... (:
This was quite delicious! I had purchased chunk light tuna before I got home and found the recipe but I enjoyed it immensely! I was a bit concerned that I would not like the addition of lemon juice but it was fine. I also used sweet onion instead of red onion because I seldom have a red onion on hand. I recommend this recipe!
I make tuna salad every week, to pack for lunch. Also, a fruit, a yogurt, a treat of some sort. All that irrelevant stuff aside. When I make my weekly tuna salad, you can find a balance of tuna in water, vs tuna in oil (all drained) to achieve a smooth classic tuna salad texture. I use ratio 2 in water, 1 in oil. Then, you can reduce the mayo. Anyone concerned with calories might find that helpful.