Description
A quick and easy Tuna Salad recipe featuring canned tuna mixed with crisp bell peppers, onions, fresh herbs, and a creamy mayo dressing. Perfect for a light lunch or a flavorful sandwich filling, this salad is ready in just 25 minutes and can be served immediately or chilled for enhanced flavor.
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 place it into a large bowl and use a fork to flake the tuna until it is broken up into small pieces.
- Add the good stuff: Add the chopped red bell pepper, finely chopped onion, chopped parsley or dill, lemon juice, black pepper, and mayonnaise to the bowl with the flaked tuna.
- Mix it up: Stir all the ingredients together thoroughly until the mixture is creamy and evenly combined.
- Taste and tweak: Taste the salad and adjust the seasonings as needed by adding more lemon juice, black pepper, or more fresh herbs to suit your preference.
- Serve or chill: Serve the tuna salad immediately, or refrigerate it for 15–20 minutes to allow the flavors to meld for a tastier salad.
Notes
- Drain the tuna very well to avoid a watery salad.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter option.
- Add celery or pickles for extra crunch and flavor.
- This salad pairs well with crackers, bread, or as a topping for green salads.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 40 mg
