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Best Tuna Salad


When the temperature rises, the last thing we want to do is stand over a hot stove or grill. How about going back to basics with the most delicious tuna salad sandwich? There’s something so satisfying about taking a bite out of one.


I love a delicious tuna sandwich. They’re so fresh and tasty, and this one is sprinkled with onions, celery, and pickles for that perfect crunch. It’s the ideal treat to bring to the beach or picnic.


So next time the heat is on, skip the cooking and whip up this delightful tuna salad sandwich. Your taste buds will thank you, and you'll have more time to enjoy the sunny day!


Ingredients for Best Tuna Salad:

3 - 5.1 ounce cans of white albacore tuna packed in water, drained

6 tablespoons mayonnaise

1 teaspoon yellow mustard

1 1/2 ribs of celery, finely diced

2 1/2 tablespoons red onion, finely diced

3 tablespoons dill pickle finely diced

juice of 1/2 lemon

kosher salt

black pepper


Time-Saving Tip: Prepare the salad a few hours before and refrigerate until serving.


Let's see what we need.

We're ready to cook.



Transfer the drained tuna to a bowl. Add the pickles, onions, and celery; combine well. Stir in the mayo, mustard, lemon juice, and season with salt and pepper.


It's ready! The Best Tuna Salad is so easy to prepare and always great. It can be eaten right out of the bowl or, as my hubby likes, in a sandwich with toasted bread and summer tomatoes.


Enjoy!

Best Tuna Salad:

  • 3 - 5.1 ounce cans of white albacore tuna packed in water, drained

  • 6 tablespoons mayonnaise

  • 1 teaspoon yellow mustard

  • 1 1/2 ribs of celery, finely diced

  • 2 1/2 tablespoons red onion, finely diced

  • 3 tablespoons dill pickle finely diced

  • juice of 1/2 lemon

  • kosher salt

  • black pepper

  • Transfer the drained tuna to a bowl. Add the pickles, onions, and celery; combine well. Stir in the mayo, mustard, lemon juice, and season with salt and pepper.

  • Time-Saving Tip: Prepare the salad a few hours in advance and refrigerate until serving.


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