Description
This Classic Tuna Salad is a quick, easy, and nutritious recipe perfect for a healthy lunch or snack. Combining chunk light tuna with crisp celery, crunchy walnuts, and flavorful green onions, all bound together by creamy mayonnaise and a hint of lemon juice, this salad offers a delightful mix of textures and tastes. Ready in just 10 minutes, it serves four and can be enjoyed as a sandwich filling, atop a fresh bed of greens, or with crackers and veggies for dipping.
Ingredients
Proteins
- 2 (12 oz) cans chunk light tuna in water
Vegetables & Nuts
- 1 cup celery, diced (about 2 ribs)
- ¼ cup walnuts, chopped
- 2 green onions, sliced
Condiments & Seasonings
- ½ cup mayonnaise
- 1 Tbsp lemon juice
- ¼ tsp freshly cracked black pepper
- ¼ tsp salt
Instructions
- Prep: Begin by draining the canned tuna thoroughly to remove excess water. Dice the celery finely, chop the walnuts into small pieces, and slice the green onions thinly to prepare all the fresh ingredients.
- Mix: In a medium-sized bowl, combine the drained tuna, diced celery, chopped walnuts, and sliced green onions. Add the mayonnaise, lemon juice, freshly cracked black pepper, and salt. Stir everything together gently until well combined, ensuring the tuna salad is evenly mixed and creamy.
- Serve: Serve the tuna salad immediately as a sandwich filling, over a bed of fresh greens for a light salad, or alongside crackers and fresh vegetables for dipping. Store any leftovers in an airtight container in the refrigerator for up to four days.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Chop walnuts finely for better texture integration.
- Use freshly squeezed lemon juice for the best flavor.
- Ensure tuna is drained well to avoid watery salad.
- Store refrigerated in a sealed container and consume within four days.
