Description
A quick, creamy, and healthy tuna salad made with canned tuna, celery, red onion, Dijon mustard, lemon juice, and parsley. Perfect for sandwiches, wraps, crackers, or serving over greens.
Ingredients
- 2 cans tuna in water, drained (5 ounces each)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 celery stalks, finely chopped
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain the tuna thoroughly and place it in a medium mixing bowl.
- Add the mayonnaise, Dijon mustard, and fresh lemon juice.
- Mix in the chopped celery, diced red onion, and fresh parsley.
- Season with garlic powder, salt, and black pepper.
- Stir everything together until creamy and evenly combined.
- Serve immediately or chill in the refrigerator for about 20 minutes for better flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve chilled for the freshest flavor.
- Do not reheat, as tuna salad is best served cold.
- Add chopped pickles or relish for extra tanginess.
- Replace part or all of the mayonnaise with plain Greek yogurt for a lighter version.
- Add diced cucumber, shredded carrots, avocado, or paprika for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 1g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 35mg
