Description
A classic and creamy tuna salad sandwich recipe that combines canned tuna, hardboiled eggs, celery, and a tangy dressing of mayonnaise, pickle relish, and lemon juice. Perfect for a quick, satisfying lunch or light dinner, this tuna salad is versatile enough to enjoy on bread, wraps, or as a topping on fresh greens or crackers.
Ingredients
Scale
Salad Base
- 1 (12 ounce) can tuna, drained
- 2 hardboiled eggs, chopped
- ¼ cup celery, chopped
Dressing & Flavor
- ½ cup mayonnaise
- 2 tablespoons pickle relish
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Drain the Tuna: Open the can of tuna and carefully drain all the water to ensure the salad isn’t watery.
- Mix the Ingredients: In a large bowl, place the drained tuna. Add the chopped hardboiled eggs, celery, mayonnaise, pickle relish, and lemon juice. Season with salt and pepper. Mix thoroughly until all ingredients are combined and the mixture is creamy.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and chill in the refrigerator for about 30 minutes to allow the flavors to meld and the salad to set.
- Serve the Tuna Salad: After chilling, stir the salad and serve on your favorite bread, as a wrap, atop lettuce leaves, with crackers, or over a fresh salad for a lighter option.
Notes
- Make sure to drain the tuna thoroughly to prevent a watery salad.
- Chilling the salad enhances the flavor and texture.
- Feel free to add celery leaves or fresh herbs like dill for extra flavor.
- Use whole grain or gluten-free bread for a healthier or dietary-specific sandwich.
- The salad can be made a day in advance and stored in the refrigerator for convenience.
