Description
This classic tuna salad sandwich recipe is quick, easy, and perfect for a satisfying lunch. Featuring flaky tuna, creamy mayonnaise, hardboiled eggs, crunchy celery, tangy pickle relish, and a hint of lemon juice, it delivers a delicious blend of flavors with minimal prep. Serve on your favorite bread, in wraps, or atop lettuce for a versatile meal ready in minutes.
Ingredients
Units
Scale
-
Salad Base
- 1 (12 ounce) can tuna, drained
- 2 hardboiled eggs, chopped
- 1/4 cup celery, chopped
-
Dressing & Flavor
- 1/2 cup mayonnaise
- 2 tablespoons pickle relish
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Drain the Tuna: Open the can of tuna and carefully drain all the water to ensure the salad isn’t watery.
- Mix the Ingredients: In a large bowl, place the drained tuna. Add the chopped hardboiled eggs, celery, mayonnaise, pickle relish, and lemon juice. Season with salt and pepper. Mix thoroughly until all ingredients are combined and the mixture is creamy.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and chill in the refrigerator for about 30 minutes to allow the flavors to meld and the salad to set.
- Serve the Tuna Salad: After chilling, stir the salad and serve on your favorite bread, as a wrap, atop lettuce leaves, with crackers, or over a fresh salad for a lighter option.
Notes
- Adjust the amount of mayonnaise for desired creaminess.
- Add extra veggies like diced red onion or bell pepper for more crunch.
- Best enjoyed fresh, but can be refrigerated in an airtight container for up to 2 days.
- For a lighter version, use Greek yogurt in place of some or all of the mayonnaise.
Nutrition
- Serving Size: 1/2 salad (approx. 1 cup)
- Calories: 390
- Sugar: 3g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 180mg
