Cold Tuna Salad
Elevate your lunchtime routine with this refreshing and protein-packed Cold Tuna Salad, a quick and easy recipe ideal for busy days or outdoor picnics. Featuring flaky canned tuna, crunchy celery, and tangy red onion, all coated in a creamy mixture of mayonnaise, Dijon mustard, and a splash of zesty lemon juice, this salad delivers the perfect balance of textures and flavors. Chopped hard-boiled eggs add richness, while fresh parsley brings a burst of herbaceousness to every bite. Ready in just 15 minutes with no cooking required, it’s a versatile dish that can be served over crisp lettuce leaves, paired with crackers, or tucked into your favorite sandwich. Whether you're meal prepping or craving a light and satisfying dish, this Cold Tuna Salad is a crowd-pleaser that's sure to become a staple.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 5-ounce cans canned tuna (in water)
- 0.5 cup mayonnaise
- 2 pieces celery stalks
- 0.25 cup red onion
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 pieces hard-boiled eggs
- 4 pieces lettuce leaves
- crackers or bread (optional)
Instructions
Drain the canned tuna thoroughly and transfer it to a large mixing bowl. Use a fork to break apart any large chunks.
Finely chop the celery stalks and red onion. Add them to the bowl with the tuna.
Peel and chop the hard-boiled eggs into small pieces, then gently fold them into the tuna mixture.
In a small bowl, whisk together the mayonnaise, lemon juice, dijon mustard, salt, and black pepper until well combined.
Pour the dressing mixture over the tuna and vegetables. Gently stir until the ingredients are evenly coated.
Chop the fresh parsley and sprinkle it into the salad, mixing gently to incorporate.
Taste the salad and adjust the seasoning if needed by adding more salt, pepper, or lemon juice.
Chill the tuna salad in the refrigerator for at least 10 minutes to allow the flavors to meld together.
Serve the tuna salad on top of lettuce leaves, with crackers, or as a filling for sandwiches.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
