Tuna, Red Onion, and Parsley Salad

"This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by teresas photo by teresas
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by Sharon123 photo by Sharon123
Ready In:




  • Using a fork first four ingredients in medium bowl to blend.
  • Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
  • Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.

Questions & Replies

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  1. What a great recipe. The flavors were wonderful. I used this as a main dinner dish so I added about 2 cups of cooked rotoni pasta. Will make this again very soon....Thanks Toni for posting.
  2. Tuna Salad is one of my favorites and I've always had it with eggs and some sort of pickles. Well this was just so much better. Light and fresh with just wonderful flavors. The lemon is a must and just makes this tuna salad stand out from any that I've ever tried. I love lemon on my fish, so I knew when I found this it was going to be great. Absolutely loved it. Saying all that, I did cut back a little on the mayo/sour cream mixture and added an additional can of tuna and more lemon just, because I love lemons. Goes right into my favorite cookbook. Thanks Toni.
  3. I love the lemon in the salad! Made as a salad, then as a sandwich. Thanks Toni! Made for the Potluck game.
  4. This has a really great taste and smell. My BF ate it in a sandwich and everybody at work were jealous of his sandwich loll Thanks Toni :)
  5. Used this filling to make 2 sandwiches. Made it about an hour before lunch and used basil instead of parsley. Added lots of lemon. This was delicious and we will be making this again and again!! Thanks Toni! :)


  1. Yummy! We were in a rush to eat so I didn't chill ours this time. I used Hellman's olive oil mayonnaise to be soy free, Balkan (thick) yogurt instead of sour cream, to be corn free, sweet onion instead of red onion as that is what I had on hand, Italian flat leaf parsley, as I agree it is best, plus the rest of the ingredients called for and as we were in a rush there was no need for garnish. DD (toddler) and I enjoyed this tuna salad with rice crackers. I may make this again as a part of breakfast or as a snack.
  2. Used this filling to make 2 sandwiches. Made it about an hour before lunch and used basil instead of parsley. Added lots of lemon. This was delicious and we will be making this again and again!! Thanks Toni! :)


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
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