Tuna Salad Recipe
The BEST EVER Tuna Salad recipe made with fresh veggies and brightened with lemon juice. Light on mayonnaise, this is a healthy lunch option.
Servings: 6
Cost: $5
Equipment
- Fork
- measuring spoon
- chef's knife
- cutting board
Ingredients
- 2 5- ounce cans yellowfin tuna in water drained
- 1/4 cup finely diced carrot
- 1/4 cup finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped parsley
- 4 tablespoons mayonnaise
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Instructions
- Drain the tuna well before starting. Add the tuna in a medium bowl and break up with a fork until finely shredded.
- Add the carrot, celery, onion, lemon zest, juice, parsley and mayonnaise to the tuna. Stir to combine thoroughly.
- Season with salt and pepper, to taste.
- Chill for 15-30 minutes for the best flavor.
- Serve immediately or cover tightly and store in the refrigerator for up to 4 days.
Video
Notes
- Drain the tuna well: Press out excess liquid so the salad stays creamy, not watery.
- Light vs. creamy: This is intentionally light on mayo. For a creamier deli-style tuna salad, add mayo 1 tablespoon at a time until it’s perfect for you.
- Best flavor tip: If you have time, chill 15–30 minutes before serving so the flavors meld.
- Make it pickle-y: Add 1–2 tablespoons chopped dill pickles or relish for extra tang.
- Storage: Store in an airtight container in the fridge for up to 3–4 days.
- Food safety: Keep chilled and don’t leave at room temperature for extended periods (especially at picnics/lunchboxes).
- Freezing: Not recommended (texture can get watery after thawing).
Nutrition
Serving: 0g | Calories: 52kcal | Carbohydrates: 0g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 8mg | Sodium: 65mg | Potassium: 90mg | Fiber: 0g | Sugar: 0g | Vitamin A: 520IU | Vitamin C: 2.8mg | Calcium: 3mg | Iron: 0.2mg