Description
A quick and healthy tuna salad recipe loaded with fresh herbs and bright lemon flavors. Perfect for a light lunch or an easy party appetizer, this salad combines protein-rich tuna with crisp vegetables and a tangy dressing for a refreshing, satisfying dish.
Ingredients
Tuna Salad Ingredients
- 2 cans tuna (5-ounce cans, drained)
- ⅓ cup mayonnaise (up to ½ cup to taste)
- 1½ teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 celery stalk (finely chopped)
- ¼ cup cornichons (finely chopped or your favorite pickles)
- 2 tablespoons red onion (finely chopped)
- 2 tablespoons fresh chives (finely chopped)
- 2 tablespoons fresh dill (finely chopped)
- 2 tablespoons fresh tarragon (finely chopped)
- ½ teaspoon kosher salt (plus more to taste)
Instructions
- Drain and flake tuna: Drain the tuna cans thoroughly to remove excess liquid, then transfer the tuna to a medium mixing bowl. Use a fork to flake the tuna into your preferred texture, ensuring it is evenly broken up for the salad.
- Combine ingredients: Add mayonnaise, Dijon mustard, fresh lemon juice, lemon zest, finely chopped celery, cornichons, red onion, chives, dill, tarragon, and kosher salt to the bowl with the tuna.
- Mix gently: Gently fold all the ingredients together carefully until well combined. Be sure not to overmix to maintain a pleasant texture. Taste the mixture and adjust seasoning by adding more mayonnaise or salt if desired.
- Chill and serve: Serve the salad immediately for a fresh taste, or refrigerate for about 30 minutes to allow the flavors to meld and intensify before serving.
Notes
- You can adjust the mayonnaise quantity to your preferred creaminess, from ⅓ cup up to ½ cup.
- For extra crunch, add chopped celery or your favorite crunchy pickles.
- Serve on whole grain bread, with crackers, or over a bed of greens for a light meal.
- Refrigerate leftovers in an airtight container for up to 2 days for best taste and freshness.
