Tuna Salad - Little Sunny Kitchen

Prep Time 15

Total Time 15

Drain tuna from water very well.
In a bowl, combine tuna with mayonnaise, dijon mustard, celery, red onion, relish or diced dill pickle, parsley, lemon juice, salt and pepper.
Stir to combine. Enjoy right away, or store in the refridgerator.

There’s no need to buy solid-packed tuna for making tuna salad since we’ll be breaking it up in the recipe, but you can use any canned tuna that you enjoy. Just be sure to use tuna packed in water, NOT in oil.
Dice the onion, celery, and parsley very finely, so that there is some of everything in each bite.
For a lighter version, use greek yogurt in place of the mayonnaise.
Try this recipe with canned salmon for an extra special treat.
Dill relish is my favorite part of this recipe. If you don't have dill relish in the fridge, do as I did and chop up a few dill pickles instead. Capers can also be used.
Scale the recipe: If you're just making enough tuna salad for one or two people, you can easily cut this recipe in half to use just one can of tuna. You can also double or triple it too!
To Store: Promptly refrigerate in an airtight container. Tuna salad with keep for up to 4 days this way. You can also freeze tuna salad if needed for up to 2 months.