Description
Enjoy an elevated version of a traditional tuna salad recipe using fresh, crunchy vegetables with a creamy dijon mayo base. The addition of diced jalapeño is the perfect amount of heat! This lunch favorite is also super easy and quick to prepare. Make extra. Tuna salad will last up to three days in the fridge.
Ingredients
- 18 ounces (approximately 4 small cans) albacore tuna in water (chunked or solid)
- 1 celery stalk, small dice
- 1 tablespoon celery leaves, chopped
- 2 tablespoons red onion, small dice
- 1 small jalapeño, small dice
- 2 teaspoons dill or sweet relish
- 1 tablespoon dijon mustard
- 3/4 to 1 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Thoroughly drain the tuna. Add to a large bowl.
- Dice the celery and red onions. Allow to sit on paper towels for a few minutes to drain any excess moisture.
- Add to the tuna along with the remaining ingredients, except the mayonnaise, salt and pepper.
- Incorporate the mayo a little bit at a time. You may or may not use it all. (based on how creamy you prefer).
- Season with kosher salt and black pepper.
- Mix thoroughly. Add more mayo, if needed.
- Refrigerate for at least an hour before serving.
- ENJOY using the serving suggestions in post.
Notes
SEE POST FOR NOTES AND TIPS!
- Prep Time: 10 minutes
- Category: Lunch
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 serving
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