Classic Tuna Salad
Say goodbye to gloopy, bland tuna salad and hello to a delicious salad packed with flavor and texture! Perfect for brown bag lunches.Step-by-step photos can be seen below the recipe card.
Servings: 4 1 cup each
Ingredients
- 2 12oz. cans chunk light tuna in water $5.00*
- 1 cup diced celery about 2 ribs, $0.35
- 1/4 cup chopped walnuts $0.30
- 2 green onions sliced, $0.20
- 1/2 cup mayonnaise $0.40**
- 1 Tbsp lemon juice $0.04
- 1/4 tsp freshly cracked black pepper $0.02
- 1/4 tsp salt $0.02
Instructions
- Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
- Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
- Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.
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Notes
*You can use chunk light tuna or solid albacore, either packed in oil or water. Oil will give you a richer flavor, while water pack is lighter. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.
**I like my tuna salad a little on the "dry" side. Add more mayonnaise if desired.
Nutrition
Serving: 1cup | Calories: 442kcal | Carbohydrates: 3g | Protein: 45g | Fat: 27g | Sodium: 430mg | Fiber: 1g