The Best Tuna Salad
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion add zest and crunch, while mayonnaise and a touch of mustard marry it all together. The lemon juice is optional as it’s not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Equipment
- 1 Mixing Bowl Medium size
- 1 Fork For breaking up tuna
- 1 Knife For mincing vegetables
- 1 Cutting Board For mincing vegetables
- 1 Measuring Spoons
Ingredients
Main
- Two 6-ounce cans white meat tuna packed in water drained
- 2 tablespoons minced celery
- 2 tablespoons minced red onion soaked in cold water for 5 minutes and drained
- 1 teaspoon minced flat-leaf parsley
- 1/3 cup prepared mayonnaise
- 1 tablespoon whole-grain mustard
- Freshly ground black pepper
- Freshly squeezed lemon juice optional
Instructions
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
Notes
Always use good quality white meat tuna packed in water; it provides the cleanest flavor base. Soaking the minced red onion is a crucial step to remove its harsh bite and make it more palatable. While optional, the fresh lemon juice is highly recommended as it cuts through the richness of the mayonnaise and brightens the entire salad. Be mindful not to over-mix; gently fold the ingredients together to maintain some texture from the tuna flakes and vegetables.