Description
This classic tuna salad is a quick and easy recipe perfect for a nutritious lunch or light dinner. Combining protein-rich tuna with creamy mayonnaise, diced hard-boiled eggs, and flavorful additions like Dijon mustard, pickles, and fresh herbs, this salad offers a delicious balance of textures and tastes. Serve it chilled on toast, as a sandwich filling, or over a bed of greens for a versatile meal.
Ingredients
Scale
Main Ingredients
- 1 can of tuna, drained
- 2 hard-boiled eggs, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon chopped pickles or relish
- 1/4 cup diced onions (optional)
- 1 tablespoon chopped fresh parsley or dill (for garnish)
Instructions
- Combine Tuna and Eggs: In a mixing bowl, add the drained tuna and chopped hard-boiled eggs, ensuring the tuna is flaked and eggs are evenly chopped for a balanced texture.
- Add Creamy Elements: Incorporate the mayonnaise and Dijon mustard (if using) into the bowl, mixing thoroughly to bind the ingredients and create a creamy base.
- Mix in Pickles and Onions: Stir in the chopped pickles or relish along with the diced onions if you prefer added crunch and flavor complexity.
- Combine Thoroughly: Mix all ingredients well to ensure even distribution of flavors throughout the salad.
- Garnish: Sprinkle fresh parsley or dill on top as a bright, herbaceous finishing touch.
- Serve: Chill the salad before serving. Enjoy it spread on toast, inside a sandwich, or over a bed of fresh greens for a light and satisfying meal.
Notes
- For a healthier option, use light mayonnaise or Greek yogurt instead of regular mayonnaise.
- Adjust the amount of mustard, pickles, and onions to suit your taste preferences.
- Hard-boil eggs by placing them in boiling water for about 9-12 minutes, then cool in ice water for easy peeling.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep the salad gluten-free, make sure the mustard and pickles do not contain gluten additives.
