Description
This Classic Tuna Salad Sandwich recipe is a simple, quick, and delicious way to enjoy a nutritious lunch. Combining canned tuna with hardboiled eggs, celery, and a tangy dressing made of mayonnaise, pickle relish, and lemon juice, this creamy tuna salad is perfect for sandwiches, wraps, or light salads. Chilling the mixture enhances the flavors and texture, making it an easy, satisfying meal for any day.
Ingredients
Scale
Salad Base
- 1 (12 ounce) can tuna, drained
- 2 hardboiled eggs, chopped
- ¼ cup celery, chopped
Dressing & Flavor
- ½ cup mayonnaise
- 2 tablespoons pickle relish
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Drain the Tuna: Open the can of tuna and carefully drain all the water to ensure your salad won’t be watery. This step is important for a creamy, well-textured salad.
- Mix the Ingredients: In a large bowl, add the drained tuna. Then incorporate the chopped hardboiled eggs, chopped celery, mayonnaise, pickle relish, and lemon juice. Season with salt and pepper to your preference. Mix everything thoroughly until the mixture is uniform and creamy.
- Chill the Mixture: Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Chill for about 30 minutes to allow the flavors to meld and the salad to set perfectly.
- Serve the Tuna Salad: After chilling, give the salad a gentle stir. Serve it on your favorite bread as a sandwich, in a wrap, on top of crisp lettuce leaves, with crackers, or over a fresh salad for a lighter meal option.
Notes
- Make sure to drain the tuna thoroughly to avoid a soggy salad.
- You can adjust mayonnaise quantity for creamier or lighter dressing according to your taste.
- Adding a squeeze of fresh lemon juice brightens the overall flavor.
- Great for meal prep as it can be stored refrigerated for up to 3 days.
- Try adding diced onions or fresh herbs like dill for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
