Description
This classic Tuna Salad is a quick and easy dish perfect for a light lunch or a sandwich filling. Made with canned tuna, crisp bell peppers, fresh herbs, and a creamy mayonnaise dressing, it’s a versatile recipe that can be served immediately or chilled to enhance the flavors.
Ingredients
Scale
Salad Ingredients
- 2 cans tuna in oil, drained very well
- 1/3 cup mayonnaise
- 1/4 tsp black pepper, add more to taste
- 1-2 tbsp finely chopped onion
- 1/2 cup chopped red bell pepper (or any other color)
- 1-2 tsp lemon juice
- 1 tbsp chopped parsley or dill
- Pinch of salt
Instructions
- Flake the tuna: Drain your tuna well, then pop it into a large bowl and flake it with a fork so it’s nice and broken up.
- Add the good stuff: Toss in the chopped red bell pepper, onion, parsley, a squeeze of lemon juice, a few cracks of black pepper, and a spoonful of mayo.
- Mix it up: Stir everything together until it’s creamy and evenly combined.
- Taste + tweak: Give it a taste and adjust as needed—add more lemon juice, extra pepper, or a handful of fresh herbs if you’re feeling fancy.
- Serve or chill: You can serve it right away, but letting it chill for 15–20 minutes makes the flavors even better. Totally worth the wait.
Notes
- Drain the tuna thoroughly to avoid a watery salad.
- Use fresh lemon juice for the best flavor.
- Chilling the salad before serving enhances the taste.
- Try substituting mayonnaise with Greek yogurt for a lighter version.
- Add chopped celery or pickles for extra crunch if desired.
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 40 mg
