Tuna Salad
Creamy, tangy, and ready in minutes. Solid on toast, stuffed in a wrap, or eaten straight from the bowl.
Ingredients
- 2 cantuna in water(5 oz each, drained well)
- ⅓ cupmayonnaise
- 1 tbspDijon mustard
- 1 tbsplemon juice(freshly squeezed)
- 2celery stalks(finely diced)
- 2scallions(thinly sliced)
- 2 tbspfresh dill(roughly chopped, or 1 tsp dried)
- ¼ tspkosher salt
- ¼ tspblack pepper(freshly ground)
Method
- 01
Drain the 2 cans tuna thoroughly — press the lid firmly against the fish over the sink to squeeze out as much liquid as possible. Excess water makes the salad watery and bland.
- 02
Transfer the drained tuna to a medium bowl and flake it apart with a fork until no large chunks remain.
- 03
Add the ⅓ cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Stir to combine.
- 04
Fold in the 2 diced celery stalks and 2 sliced scallions until evenly distributed.
- 05
Add the 2 tbsp fresh dill, ¼ tsp kosher salt, and ¼ tsp black pepper. Stir again and taste — adjust salt, lemon, or mayo to your preference.
- 06
Serve immediately or cover and refrigerate for up to 3 days. The flavor deepens after 30 minutes of chilling.
Adapted from public domain & community sources