A Really Good Tuna Salad

A classic — and the only tuna salad recipe you’ll ever need.

Servings: 2 cups (enough for 4 sandwiches)
Prep Time: 20 Minutes
Total Time: 20 Minutes

Ingredients

  • 2 (5-ounce) cans chunk white tuna packed in water
  • 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 ribs celery, finely diced
  • 2 scallions, light and dark green parts, thinly sliced
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 3/4 teaspoon Dijon mustard
  • 2 tablespoons sweet pickle relish, drained
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 288
  • Fat: 23 g
  • Saturated fat: 4 g
  • Carbohydrates: 4 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 16 g
  • Sodium: 460 mg
  • Cholesterol: 41 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.