Tuna Salad
- 2 cans tuna 5 ounces each, oil-packed or water-packed
- 2 tablespoons olive oil extra virgin
- ¼ cup red onion sliced thin, about ¼ of an onion
- 4 tablespoons lemon juice or to taste
- 2 stalks celery finely chopped
- ¼ cup fresh dill picked from the hard stem and roughly chopped or torn into pieces
- ¼ cup fresh parsley picked from the hard stem and roughly chopped or torn into pieces
- kosher salt and black pepper to taste
Optional
- 2 tablespoons Greek yogurt or to taste
- 2 teaspoons dijon mustard optional
- 2 tablespoons capers or chopped cornichons
Add the onion to a bowl and drizzle the lemon juice over. Let sit for a few minutes to let the flavor absorb.
Add the tuna, celery, olive oil, herbs, dijon, salt and pepper, and Greek yogurt if using, to the bowl. Mix thoroughly and taste for seasoning.
If using capers or cornichons, sprinkle over the top of the finished tuna salad. Serve.
General
- 1 can of tuna can be used for 1 to 2 people, depending on appetites.
- Approximate calories are based on half of a can of tuna per person and include the option for Greek yogurt, dijon, and capers.
Storage
- This tuna salad is best stored in the fridge in an airtight container for up to 3 to 5 days.
- Be sure to move to the fridge within 2 hours.
- I do not recommend you freeze tuna salad.
Calories: 158kcal | Carbohydrates: 4g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 348mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg