Classic Tuna Salad
This is the kind of tuna salad that works for quick lunches or dinner when you don't feel like cooking. The key is getting the mayo-to-tuna ratio right so it holds together without being soupy.
Ingredients
Ingredients (~4 servings)
- 2 cans tuna 5 oz, drained
- 2 large hard-boiled eggs diced
- 1 medium celery stalk ~1/4 cup, diced
- 1/4 small onion ~2 Tbsp, diced
- 1 small sweet pickle diced
- 1/2 cup mayonnaise or Greek yogurt
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp black pepper
- 1/2 tsp salt
Instructions
- Add 2 (5 oz) cans drained tuna to a medium bowl and break up with a fork.
- Add 2 diced hard-boiled eggs, 1/4 cup diced celery, 2 Tbsp diced onion, and 1 diced sweet pickle.
- Add 1/2 cup mayonnaise and fold gently.
- Season with 1/2 tsp salt and 1/4 tsp black pepper, then taste and adjust.
- Let rest 10-15 minutes for flavors to meld.
- Add 1-2 Tbsp more mayo if too dry after resting.
- Serve on bread, with crackers, or eat straight.
Did you make this recipe?Let me know how you liked it below!