Description
A quick and easy tuna salad recipe combining canned tuna, hard-boiled eggs, and a flavorful mix of mayonnaise and Dijon mustard. Perfect for a light lunch or snack, served chilled on toast, as a sandwich filling, or over greens.
Ingredients
Scale
Main Ingredients
- 1 can of tuna, drained
- 2 hard-boiled eggs, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon chopped pickles or relish
- 1/4 cup diced onions (optional)
- 1 tablespoon chopped fresh parsley or dill (for garnish)
Instructions
- Mix Tuna and Eggs: In a mixing bowl, combine the drained tuna and chopped hard-boiled eggs to start building the base of your salad.
- Add Creamy Ingredients: Add mayonnaise and Dijon mustard (if using) to the mixture, then stir well to incorporate the creamy and tangy flavors evenly.
- Incorporate Vegetables: Stir in the chopped pickles or relish along with the diced onions if you choose to include them, adding crunch and a zest to the salad.
- Combine Thoroughly: Mix everything until all ingredients are well combined, ensuring every bite is flavorful.
- Garnish: Sprinkle the chopped fresh parsley or dill on top for a fresh, herbaceous note and appealing color.
- Serve Chilled: Serve the tuna salad chilled, ideal on toast, in a sandwich, or over a bed of greens to enjoy a refreshing meal.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Try adding celery for extra crunch.
- The Dijon mustard is optional but adds a nice tangy flavor.
- Make sure to chill the salad for at least 30 minutes before serving for optimal flavor.
- Great as a quick and protein-packed lunch or snack.
