Oregon Tuna Salad
Elevate your lunch game with this fresh and flavorful Oregon Tuna Salad, featuring premium Oregon albacore tuna and a medley of crisp vegetables, zesty lemon juice, and aromatic dill. Perfectly balanced with creamy mayonnaise and tangy Dijon mustard, this easy-to-make salad comes together in just 15 minutes, packing vibrant flavors into every bite. Optional capers add a delightful briny twist, while serving it atop mixed greens or tucked into a sandwich transforms it into a versatile meal. Whether prepared with canned or fresh tuna, this healthy and nourishing dish is ideal for quick weekday lunches or light summer dinners. Refreshing, protein-packed, and customizable, the Oregon Tuna Salad is a must-try recipe for seafood lovers!
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Recipe Information
Ingredients
- 12 oz Oregon albacore tuna (canned or fresh)
- 1 cup Celery, finely chopped
- 0.25 cup Red onion, finely diced
- 2 tablespoons Fresh dill, chopped
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Lemon juice, freshly squeezed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Capers, drained and chopped (optional)
- 2 cups Mixed greens or romaine lettuce (optional, for serving)
- Crackers or sandwich bread (optional, for serving)
Instructions
1. If using canned Oregon albacore tuna, drain it thoroughly. If using fresh tuna, cook the fish ahead of time by searing or baking until fully cooked, and then let it cool before proceeding.
2. In a large mixing bowl, flake the tuna into bite-sized pieces with a fork.
3. Add the chopped celery, red onion, and fresh dill to the bowl with the tuna. Mix gently to combine.
4. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. If using capers, stir them into the dressing at this stage.
5. Pour the dressing over the tuna mixture and gently fold the ingredients together until everything is evenly coated.
6. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
7. Serve the tuna salad on a bed of mixed greens, in a sandwich, or with crackers as desired. Enjoy immediately or refrigerate for up to 3 days in an airtight container for later use.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1860 mg | 40% | |
*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.
