Tuna Salad Classic

Inspired by my favorite test kitchen.

Tuna Salad Classic
  • 2 (6-ounce) cans solid white tuna in water
  • 2 tablespoons lemon juice
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper
  • 1 small rib celery, minced (about ¼ cup)
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped dill pickles
  • 1 small clove garlic, minced or pressed through garlic press (about ⅛ teaspoon)
  • 2 tablespoons minced fresh parsley leaves
  • ½ cup mayonnaise
  • ¼ teaspoon Dijon mustard
  1. Drain tuna in a strainer or a colander and shred until there are no clumps and the texture is fine and even.
  2. Transfer tuna to medium size bowl and blend evenly with lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley.
  3. Fold in mayonnaise and Dijon mustard with the mixture to evenly moisten the tuna.
Can be covered and refrigerated up to 3 days.


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