Classic Tuna Salad
A fresh and light classic tuna salad recipe that is as versatile as it is delicious! Perfect in a sandwich, wrap, salad or as an appetizer!
Everyone should have a great tuna salad recipe in their collection… it’s just so perfect for a quick and easy lunch or dinner, but can easily be “dressed up” as an appetizer!
I am an official ambassador for Chicken of the Sea. Chicken of the Sea provided me with EZ-Open cans for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are mine.
Growing up, I was NOT a tuna fan. Probably because back then, I had an aversion to anything that came from the sea. I know, I was crazy! As an adult, I’m expanding my palate more and more, and that includes trying tuna again. Low and behold… I really love it now! It’s such a great source of protein, and I love the fresh, light flavor.
When Chicken of the Sea reached out to me to work together, I had grand ideas for a tuna casserole recipe… but the more I thought about it, I really wanted to bring you guys my classic tuna salad. It’s ready in about 5 minutes, with zero cooking time, and is SO versatile!
This is definitely a great base tuna salad recipe, but feel free to add in your favorite things. A chopped hard-boiled egg or two really adds some great flavor as well! If you’re not a pro at hard-boiling eggs, I’ve got you covered… hop over HERE for a tutorial (plus a yummy recipe to go with it).
Chicken of the Sea now has these great new EZ-Open cans… just pull the tab! No more fumbling with a can opener, ever. My favorite variety is the solid white albacore tuna, but they have several other varieties (you can see them all here).
Chicken of the Sea is genorously giving consumers the chance to win $25,000 worth of instant prizes simply for playing the game and grabbing the right EZ-Open can. It’s a virtual kitchen set up, you can play once per day, and have 3 times to choose the right can. To play, and get all the details, check out Chicken of the Sea’s Facebook page. The game runs until November 12, so be sure to stop by and play!
There’s a great way to enjoy this light tuna salad, in a fun appetizer form! Those little rye slices are the perfect 2-3 bite size, and you can dress them up with extra garnishes if you’re feeling fancy 🙂
For those of you who aren’t a fan of rye, or maybe aren’t eating bread… try these…
Elegant, delicious, and low-carb! I like to use English cucumbers for these, as the skin is more tender and the seeds are easily digestible.
My favorite way to enjoy this tuna salad though, is in a portable, hand-held wrap!
Buttery avocado slices, tender baby spinach, and crunchy sweet carrots are the perfect compliment to the creamy tuna salad!
I hope you guys give this tuna salad a try soon… you’ll love how easy it is to toss together!
Classic Tuna Salad
- 2 - 5 oz cans Chicken of the Sea® Solid White Albacore in Water in EZ-Open Cans - drained
- 1/4 cup mayonnaise
- 2 Tbsp celery - minced
- 2 Tbsp red onion - minced
- 1/2 Tbsp whole-grain mustard - or Dijon
- 1 tsp minced flat-leaf parsley
- 1-2 tsp sweet pickle relish - optional
- Salt and pepper - to taste
- Freshly squeezed lemon juice - optional
- Fill a small bowl with cold water, add minced red onion and let soak for 5 minutes.
- Drain and let dry on paper towels.
- Add tuna to a medium mixing bowl, break up lightly with a fork, then add remaining ingredients (up to salt and pepper).
- Stir to combine well.
- Season with salt, pepper, and lemon juice to taste.
- Serve in a wrap, in a sandwich, on mini toasts, on cucumber slices, in lettuce cups or in a salad.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4