Best Tuna Salad Recipe
A creamy and versatile tuna salad made with canned tuna, hard-boiled eggs, celery, onions, pickles, and creamy mayonnaise or Greek yogurt. Perfect as a sandwich filling, dip, or spread, this easy recipe is forgiving and customizable to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Tuna Salad Ingredients
- 2 (5 ounce) cans tuna or 4 (2.6 ounce) single serve pouches, drained
- 2-3 large hard-boiled eggs, diced
- 1 medium celery stalk, diced, about 1/4 cup
- 1/2 small onion, diced, about 1/4 cup
- 2 small sweet pickles, diced
- 3/4-1 cup mayonnaise, Miracle Whip, or Greek yogurt, more or less depending on preference
- Salt & pepper to taste, start with about 1/2 tsp salt and 1/4 tsp ground black pepper
Instructions
- Combine Ingredients: Add the drained tuna, diced hard-boiled eggs, celery, onions, sweet pickles, and your choice of mayonnaise, Miracle Whip, or Greek yogurt to a medium to large mixing bowl.
- Mix Gently: Stir the ingredients together gently until they are fully combined, ensuring an even distribution of flavors without breaking up the ingredients too much.
- Serve: Spoon the tuna salad onto bread for sandwiches, spread it on crackers, or use it as a dip for chips. Enjoy immediately or store for later use.
Notes
- Adjust the amount of mayonnaise or yogurt to your preference for creaminess.
- If you dislike celery, it can be omitted without affecting the overall dish greatly.
- This recipe is very forgiving—customize it to suit your taste buds.
- Store leftover tuna salad in an airtight container in the refrigerator for 3-4 days.
- Stir the salad before serving again, adding a little more mayo if it seems dry.
Find it online: https://flavorspath.com/best-tuna-salad-recipe/
