Description
A quick and classic tuna salad recipe combining tuna, hard-boiled eggs, mayonnaise, and flavorful additions like Dijon mustard and pickles for a creamy, tangy dish perfect for sandwiches, toast, or salads.
Ingredients
Scale
Main Ingredients
- 1 can of tuna, drained
- 2 hard-boiled eggs, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon chopped pickles or relish
- 1/4 cup diced onions (optional)
- 1 tablespoon chopped fresh parsley or dill (for garnish)
Instructions
- Combine Tuna and Eggs: In a mixing bowl, combine the drained tuna and chopped hard-boiled eggs to build the protein base of the salad.
- Add Mayonnaise and Mustard: Add the mayonnaise and Dijon mustard (if using), mixing well to achieve a creamy and tangy texture.
- Mix in Pickles and Onions: Stir in the chopped pickles or relish and diced onions (if using) to add flavor and crunch.
- Blend Thoroughly: Mix all ingredients until well combined for a harmonious taste.
- Garnish: Garnish the salad with fresh parsley or dill for a burst of fresh herbaceous flavor and color.
- Serve: Serve the tuna salad chilled, either on toast, in a sandwich, or over a bed of fresh greens.
Notes
- Make sure to drain the tuna well to prevent the salad from becoming watery.
- Hard-boil eggs by placing them in boiling water for about 9-12 minutes, then cool and peel.
- Dijon mustard adds tang and depth but can be omitted for a milder flavor.
- Customize the salad with additional herbs or spices as desired.
- Keep the salad refrigerated and consume within 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
