Here are simple steps to make tuna salad with a few different recipe options: Basic Tuna Salad (Classic and Easy):
- Drain 2 cans of tuna (5 ounces each).
- In a bowl, combine the tuna with about ¾ cup mayonnaise, finely diced celery, chopped onions, and pickles or pickle relish.
- Add 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, salt, and pepper to taste.
- Stir gently until combined.
- Serve in sandwiches, on salad greens, or enjoy plain.
Mediterranean Tuna Salad (Healthy, without mayo):
- Whisk together 2.5 teaspoons Dijon mustard, lime zest and juice, ⅓ cup olive oil, sumac, salt, pepper, and optional red pepper flakes for the dressing.
- Combine 3 cans tuna, chopped celery, cucumber, radishes, green onions, red onion, Kalamata olives, parsley, and mint.
- Toss the salad with the dressing.
- Chill in refrigerator for about 30 minutes before serving.
Creamy Tuna Salad with Eggs (Flavorful):
- Boil and chop 2 large eggs.
- Mix 1 can drained tuna, chopped red bell pepper, red onion, sweet gherkins, jalapeño, mayonnaise (¼ cup), Dijon mustard (2 tablespoons), and a splash of pickle juice.
- Season with salt and pepper, mix well.
- Serve on bread, crackers, or lettuce.
Additional Tips:
- Tuna salad usually stays fresh for 3-4 days refrigerated.
- Variations include adding herbs like parsley or dill, swapping mayo for Greek yogurt, or adding veggies and spices for taste variation.
This covers easy, classic, Mediterranean, and creamy versions of tuna salad depending on taste and ingredients available. Detailed ingredient amounts and instructions can be adjusted to preference. Would you prefer a specific style or ingredient focus for the recipe?
