# Tuna Salad

Creamy, tangy, and ready in minutes. Solid on toast, stuffed in a wrap, or eaten straight from the bowl.

_Lunch_

Prep: 10 min · Total: 10 min · Yields: 4 servings

## Ingredients

- 2 can tuna in water (5 oz each, drained well)
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 2 celery stalks (finely diced)
- 2 scallions (thinly sliced)
- 2 tbsp fresh dill (roughly chopped, or 1 tsp dried)
- ¼ tsp kosher salt
- ¼ tsp black pepper (freshly ground)

## Instructions

1. 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.
2. Transfer the drained tuna to a medium bowl and flake it apart with a fork until no large chunks remain.
3. Add the 0.33 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Stir to combine.
4. Fold in the 2 diced celery stalks and 2 sliced scallions until evenly distributed.
5. Add the 2 tbsp fresh dill, 0.25 tsp kosher salt, and 0.25 tsp black pepper. Stir again and taste — adjust salt, lemon, or mayo to your preference.
6. Serve immediately or cover and refrigerate for up to 3 days. The flavor deepens after 30 minutes of chilling.

## Tip

> Press the tuna dry more aggressively than feels necessary — a second press after the first removes the residual liquid that would otherwise thin out the mayo and mute the seasoning.

Tags: quick, no-cook, weeknight, 30-minute

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Canonical: https://just-recipes.io/recipes/tuna-salad