Introduction
Tuna Salad is a classic, versatile dish, perfect for quick lunches, picnics, or light dinners. Its creamy, protein-packed base and crunchy celery and tangy pickles deliver a satisfying, balanced flavor. Served in a white ceramic bowl, garnished with fresh parsley, this tuna salad creates a fresh, inviting aesthetic. This recipe delivers a classic Tuna Salad, adaptable for dietary preferences, best served chilled for a refreshing, hearty meal.
Ingredients
For the Tuna Salad:
- 2 cans (5 oz each) of tuna in water, drained and flaked
- 1/3 cup mayonnaise
- 1/4 cup finely diced celery
- 2 tbsp finely diced red onion
- 2 tbsp finely chopped dill pickles
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
For Serving:
- Optional: Fresh parsley sprigs
- Suggested Accompaniments: Sandwich bread, lettuce leaves, crackers
- Suggested Pairings: Tomato slices, iced tea
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Mixing bowl, fork
Step-by-Step Process
- Prepare Tuna: Drain tuna well and flake with a fork in a mixing bowl.
- Mix Ingredients: Add mayonnaise, celery, red onion, pickles, lemon juice, Dijon mustard, parsley, salt, and pepper. Stir gently until evenly combined.
- Adjust: Taste and adjust salt, lemon juice, or mayonnaise for desired creaminess.
- Chill: Cover and refrigerate for 15-30 minutes to meld flavors (optional but recommended).
- Serve: Transfer to a white ceramic bowl and garnish with parsley sprigs. Serve chilled as a sandwich, on lettuce leaves, with crackers, tomato slices, and iced tea.
Tips for Better Tuna Salad
- Drain the tuna thoroughly to avoid a watery salad.
- Dice vegetables finely for an even texture; larger chunks can overwhelm.
- Use fresh lemon juice for a brighter flavor; bottled is less vibrant.
- Chill briefly to enhance flavor melding.
- Taste before serving; adjust seasoning or creaminess to preference.
- Use fresh parsley for a better aroma; dried is milder.
- Mix gently to keep the tuna flaky, not mushy.
- Enhance aesthetic: Arrange parsley sprigs neatly and serve in a white ceramic bowl for a fresh look.
Variations and Customization
- Low-Fat Tuna Salad: Replace half the mayonnaise with Greek yogurt.
- Vegan Tuna Salad: Use mashed chickpeas instead of tuna and vegan mayonnaise.
- Spicy Tuna Salad: Add 1/4 tsp cayenne or 1 tsp sriracha.
- Herb Tuna Salad: Add 1 tbsp chopped dill or chives with parsley.
- Avocado Tuna Salad: Replace mayonnaise with 1 mashed avocado.
- Curry Tuna Salad: Add 1/2 tsp curry powder and 2 tbsp raisins.
- Mediterranean Tuna Salad: Add 2 tbsp chopped olives and 1 tbsp feta cheese.
- Egg Tuna Salad: Add 1 chopped hard-boiled egg.
Storage and Serving Tips
- Store in an airtight container in the fridge for 3 days.
- Stir before serving to redistribute dressing.
- Do not freeze; the texture becomes grainy.
- Serve chilled for the best flavor; a room temperature salad softens.
- Use leftovers as a wrap filling or dip for vegetables.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides like tomatoes to balance richness.
- Presented in a white ceramic bowl with parsley for vibrant charm.
Nutritional Information
Based on 4 servings (1/2 cup each):
- Calories: 200 kcal
- Total Fat: 15g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 460mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 14g
- Vitamin A: 4% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 2% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. These are high in protein and moderate in fat; try low-fat or vegan versions. Pair with vegetables for balance.
Conclusion
This salad recipe offers a creamy, flavorful dish perfect for any occasion. It turns simple ingredients into a classic. Its easy preparation and vibrant presentation make it a favorite. The chunky texture and tangy dressing, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its versatile appeal.
Tuna Salad Recipe: Creamy and Flavorful
Ingredients
- 2 cans 5 oz of tuna, drained
- ⅓ cup mayonnaise
- ¼ cup celery diced
- 2 tbsp red onion diced
- 2 tbsp dill pickles chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp parsley chopped
- ¼ tsp salt
- ⅛ tsp pepper
- Optional: Parsley sprigs
- Suggested Pairings: Bread tomatoes
Instructions
- Flake tuna in a bowl.
- Add mayonnaise, celery, onion, pickles, lemon juice, mustard, parsley, salt, and pepper; stir.
- Taste and adjust seasoning.
- Chill for 15-30 minutes (optional).
- Garnish with parsley; serve with bread and tomatoes.
Notes
- Drain the tuna well.
- Store in fridge for 3 days, do not freeze.
- Try a low-fat variation.
- Pair with tea.
