Ingredients

For the Tuna Salad

• 3 cans (5 oz / 142 g each) tuna in water or oil, drained
• ½ cup (120 g) mayonnaise
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt to taste

Optional Add-Ins

• 2 tablespoons chopped pickles or relish
• 1 hard-boiled egg, chopped
• ¼ cup diced cucumber
• ¼ cup chopped green onions
• 1 tablespoon capers
• ½ teaspoon smoked paprika
• A pinch of chili flakes
• Fresh dill for extra flavor

Equipment

• Mixing bowl
• Fork
• Knife and cutting board
• Measuring spoons

Instructions

Step 1: Prepare the Tuna

1. Open and drain the tuna thoroughly.
2. Add tuna to a large mixing bowl.
3. Flake it apart with a fork until evenly broken up.

Step 2: Add the Ingredients

Add:

• Mayonnaise
• Celery
• Red onion
• Parsley
• Lemon juice
• Dijon mustard
• Garlic powder
• Black pepper
• Salt

Mix gently until everything is well combined.

Step 3: Adjust the Flavor

Taste and adjust:

• Add more lemon juice for brightness.
• Add more mayonnaise for creaminess.
• Add extra seasoning for more flavor.

Step 4: Chill and Serve

For the best flavor, refrigerate for 20–30 minutes before serving. This allows the ingredients to blend together.

Serving Suggestions

Serve Tuna Salad with:

• Lettuce wraps
• Low-carb tortillas
• Whole-grain bread
• Crackers
• Cucumber slices
• Avocado halves
• Salad greens
• Stuffed tomatoes

Flavor Variations

Keto Tuna Salad

Replace regular bread with lettuce cups and add avocado or extra olive oil for healthy fats.

Mediterranean Tuna Salad

Add olives, feta cheese, cucumber, tomatoes, and oregano.

Spicy Tuna Salad

Mix in sriracha, cayenne pepper, or chopped jalapeños.

Avocado Tuna Salad

Replace half the mayonnaise with mashed avocado for a creamy twist.

Tuna Egg Salad

Add chopped boiled eggs for extra protein and richness.

Crunchy Tuna Salad

Add chopped almonds, sunflower seeds, or walnuts for texture.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as the mayonnaise texture may separate after thawing.

Chef’s Tips

• Drain tuna well to prevent a watery salad.
• Use high-quality tuna for better flavor.
• Fresh lemon juice makes the salad taste brighter.
• Let the salad chill before serving for the best taste.
• Add crunchy ingredients just before serving if you want maximum texture.

Approximate Nutrition (Per Serving)

• Calories: 280
• Fat: 18 g
• Protein: 28 g
• Total Carbohydrates: 3 g
• Fiber: 1 g
• Net Carbohydrates: 2 g
• Sugar: 1 g
• Sodium: 520 mg