Tuna Salad Recipe
This tuna salad recipe is the go-to for all occasions – whether it's for sandwiches, salads, or a light, protein-packed snack. It's incredibly versatile and absolutely delicious! Packed with goodness, it's perfect for snacks with crackers or as a filling for a tasty sandwich. With its fresh taste and protein-rich ingredients like tender tuna, crunchy dill pickles, celery, and chopped boiled eggs, it's a surefire hit. Prepare a batch for meal prep, and you'll have satisfying lunches ready for days. Plus, the best part is that you probably already have all the ingredients in your pantry and fridge. Enjoy the ultimate comfort food with this delightful tuna salad!
Equipment
- Mixing bowl
- Cutting Board
- Knife
- Fork or spoon for mixing
Ingredients
- 2 Cans Tuna 5 ounces each
- 1/4 cup Chopped Red onion
- 1/4 cup Chopped Celery
- 1/4 cup Chopped Dill pickles
- 2 Hard-boiled Eggs chopped
- 1/2 cup Greek yogurt or mayonnaise
- Salt
- Pepper
Instructions
- Open the tuna cans and drain them.
- Put the tuna, chopped red onion, celery, pickles, and boiled eggs in a bowl.
- Add Greek yogurt to the bowl and mix everything together well.
- Put in some salt and pepper to taste and mix again.
- You can eat the tuna salad by itself, with crackers, or in sandwiches.
- Enjoy your tasty tuna salad!
Notes
- This recipe uses a lot of mayonnaise. Begin with 1/4 cup, and if you like, you can add more according to your taste.
- Keep any leftovers covered in the fridge. They'll stay good for up to 3-4 days.
- If you don't want to use mayo, you can use extra-virgin olive oil to make a looser salad.
- You can enjoy tuna salad in many ways! Eat it as it is, put it in sandwiches, spread it on crackers, or try stuffing it into a tomato or avocado for a healthy, low-carb option.