Ingredients
- Two 6-ounce cans white meat tuna packed in water, drained
- 2 tablespoons minced celery
- 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
- 1 teaspoon minced flat-leaf parsley
- 1/3 cup prepared mayonnaise
- 1 tablespoon whole-grain mustard
- Freshly ground black pepper
- Freshly squeezed lemon juice (optional)
Directions
In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
Cook's note: Substitute 1 teaspoon Dijon mustard for the whole-grain mustard and add 2 tablespoons sweet pickle relish
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By bombayjack
Washington
on January 14, 2013
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This is a quick and delicious tuna salad recipe. I usually have all the ingredients on hand to make for our weekday lunches.
By lynderyan_404075
Paramus, NJ
on August 31, 2012
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This is the best tuna salad! My version of this recipe is I add 1 hard boiled egg for each 5 oz. can of Italian tuna in olive oil. You can't beat the tuna in olive oil. I'm a big olive fan so I add chopped pimento stuffed green olives which I believe makes the salad exceptional. It adds just the right amount of salt. I also add much more celery and red onion which I do not soak. I added the chopped parsley and 1 juiced lemon. The parsley and lemon adds a nice fresh flavor. I forgot to mention that I used 5 cans of tuna. For the dressing, since I'm not a huge mayo fan, I used 2/3 of a cup of Hellman's with two tablespoons of whole grain mustard. It's such a great salad and you can just add any amount of the ingredients as you like. Oh, chopped artichoke hearts or bottoms make a very good addition as well.
It's just my husband and I and I have to say that this salad is gone in two days. It makes a delicious lunch and/or dinner. I LOVE it on Ritz crackers as a snack.
By dbbsangel
oakland, NJ
on August 03, 2012
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Perfect tuna salad. I left out the parsley....
Read all 37 reviews