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!
Servings: 3-4 servings
Author: The Chunky Chef
2 - 5ozcans Chicken of the Sea® Solid White Albacore in Water in EZ-Open Cansdrained
1/2Tbspwhole-grain mustardor Dijon
1tspminced flat-leaf parsley
1-2tspsweet pickle relishoptional
Salt and pepperto taste
Freshly squeezed lemon juiceoptional
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.
1. To serve as a wrap, line a soft flour tortilla with baby spinach, sprinkle with sliced carrots and avocado slices. Scoop tuna salad in a line down the middle of the tortilla, roll up tightly and serve.