Description
A quick and easy Tuna Salad recipe featuring canned tuna mixed with fresh vegetables, herbs, mayonnaise, and a hint of lemon juice. Perfect as a light lunch, sandwich filling, or salad topping, this creamy and flavorful salad is ready in just 25 minutes and requires no cooking.
Ingredients
Scale
Salad Ingredients
- 2 cans tuna in oil, drained very well
- 1/3 cup mayonnaise
- 1/4 tsp black pepper, add more to taste
- 1–2 tbsp finely chopped onion
- 1/2 cup chopped red bell pepper or any other color
- 1–2 tsp lemon juice
- 1 tbsp chopped parsley or dill
- Pinch of salt
Instructions
- Flake the tuna: Drain your tuna well, then pop it into a large bowl and flake it with a fork so it’s nice and broken up.
- Add the good stuff: Toss in the chopped red bell pepper, onion, parsley, a squeeze of lemon juice, a few cracks of black pepper, and a spoonful of mayo.
- Mix it up: Stir everything together until it’s creamy and evenly combined.
- Taste + tweak: Give it a taste and adjust as needed—more lemon juice, extra pepper, or a handful of fresh herbs if you’re feeling fancy.
- Serve or chill: You can serve it right away, but letting it chill for 15–20 minutes makes the flavors even better. Totally worth the wait.
Notes
- For a healthier option, use light mayonnaise or Greek yogurt instead of regular mayonnaise.
- Add diced celery or pickles for extra crunch and flavor.
- Serve on whole grain bread, lettuce wraps, or with crackers.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe (approximately 1 cup)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 20g
- Cholesterol: 40mg
