Tuna Salad
A simple, no-fuss, old-fashioned Tuna Salad Sandwich recipe that has great flavor making it perfect for a quick, satisfying meal any time.
Servings: 6 sandwiches
Equipment
Ingredients
- 3 cans tuna in water, drained 5 oz. each
- 1 stalk celery finely chopped
- ½ medium onion finely chopped
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- salt and pepper to taste
- bread slices toasted if you prefer
- lettuce, tomatoes, other toppings (optional)
Instructions
- In a medium bowl, combine the tuna, celery, onion, mayonnaise, parsley, pickle relish, salt, and pepper. Taste and adjust the seasonings if necessary.
- Top one bread/toast slice with some of the tuna mixture. Spread mixture evenly. Add lettuce, tomato, etc., if desired. Top with another bread/toast slice. Cut in half if desired.
- Serve immediately.
Notes
- I'm often asked about the addition of eggs. Feel free to add a couple of chopped hard-boiled eggs to the tuna mixture if you like it that way! Depending on the consistency you like, you may need to add a tad more mayo.
- Not a fan of sweet pickle relish? Try dill relish - or omit it entirely.
- I love adding fresh herbs to my tuna salad when I have fresh herbs on hand. Thyme, basil, dill, and parsley are all great.
- Want to change it up a bit? Try adding some Cajun seasoning ... it's awesome!
- Refrigerate leftovers in an airtight container for up to 3-5 days.
Nutrition
Calories: 215kcal | Carbohydrates: 3g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 351mg | Potassium: 185mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
