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Tuna Salad

The American deli classic: flaked canned tuna bound with mayonnaise, sharpened with lemon and Dijon, and given crunch by celery, red onion and dill pickle. Good piled on lettuce, stuffed into a sandwich or scooped with crackers.

SnacksMainsVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
10 minEasy79 kcalper serving
Tuna Salad

Instructions

  1. Open the tin of tuna and press the lid down hard over the sink to drain off every drop of liquid, wet tuna makes a sloppy salad. Tip the 110 g of drained tuna into a medium mixing bowl and flake it with a fork into fine, even shreds, breaking up any solid chunks.
  2. Trim and finely dice 40 g of celery into 3 mm pieces so it gives crunch without dominating. Mince 20 g of red onion as fine as you can, and chop 15 g of dill pickle to the same size as the celery.
  3. In a small bowl, whisk 1.5 tbsp of mayonnaise with 0.5 tsp of Dijon mustard and 1 tsp of lemon juice until smooth and glossy. This loosens the mayonnaise so it coats the tuna evenly instead of sitting in lumps.

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Per serving

79kcal
3gprotein
13gcarbs
2gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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