Tuna Salad

5 from 1 vote

Tuna Salad is such a classic, and this recipe is perfect. With most of the ingredients right in your pantry, this is a great last minute lunch or dinner.

Prep Time10

Total Time10

Course: Main Course

Cuisine: American

Keyword: lunch recipe, sandwich

Servings: servings

Calories: 214kcal

Author: Lisa Longley

Ingredients

16 ounces canned tuna drained (the dry weight is 16 ounces or 453.592 grams)
1/2 small red onion diced small
2 stalks celery diced
1/4 cup dill relish
2/3 cup light mayonnaise (156 grams)
1 tablespoon lemon juice
1/2 teaspoon kosher salt if using table salt, start with half this amount
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Instructions

In a large bowl combine the tuna, red onion, relish, and celery.
16 ounces canned tuna, 1/2 small red onion, 2 stalks celery, 1/4 cup dill relish
In a small bowl whisk the mayonnaise with the lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little.
2/3 cup light mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
Stir the dressing into the main ingredients.
Serve right away or store in an airtight container for 3-5 days. Please note that if this salad sits out for more than 2 hours, the leftovers should be thrown away.

Nutrition