Tuna Salad
It's great cold or hot, as-is or in sandwiches.
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If you're ready to stop making lackluster tuna salad by just throwing things in a bowl or following the recipe on the back of a can, then this recipe is for you.
We took the classic sandwich filler and lunch staple, and brought it to its yummy best, with just enough mayo (not too much!), a little bit of crunch from some celery, and lots of fresh green herbs, including dill, scallions, and parsley. A combo of sliced baby pickles and sweet pickle relish means it's balanced between sweet and tart, and some mustard gives it just a hint of a kick.
We think you'll love this tuna salad recipe enough to make it again and again.
What's your favorite way to have tuna salad? Tell us in the comments, below!
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
- 2
(5-ounce) cans chunk white tuna, drained
- 1
celery stalk, chopped
- 1/3 c.
chopped fresh flat-leaf parsley
- 1/3 c.
chopped fresh dill
- 2
scallions, thinly sliced
- 1 tbsp.
fresh lemon juice
- 1/2 c.
mayonnaise
- 1/4 c.
sliced cornichons
- 2 tbsp.
pickle relish
- 1 tbsp.
Dijon mustard
Kosher salt and freshly ground black pepper
Directions
- Step 1Combine tuna, celery, parsley, dill, scallions, lemon juice, mayonnaise, cornichons, pickle relish, and mustard in a bowl. Season with salt and pepper.
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