Global recipe
Tuna Salad
The trick is patting the drained tuna truly dry with paper towels before mixing — not just draining it, but blotting until almost no moisture remains. Wet tuna gives you the watery, fishy salad that's responsible for tuna salad's bad reputation; dry tuna lets the mayo, celery, and lemon flavors come through cleanly.
Prep20 mins
Cook0 mins
Serves4
Difficultyeasy
Ingredients
- 2 (5-oz) cans chunk or solid 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 tbsp fresh lemon juice (from 1 lemon)
- 3/4 tsp Dijon mustard
- 2 tbsp sweet pickle relish
- 3 tbsp finely chopped flat-leaf parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Method
6 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 290
- Protein
- 22 g
- Carbs
- 4 g
- Fat
- 21 g
