Easy Tuna Salad
This Easy Tuna Salad is a refreshing twist on the classic. It features a vibrant blend of textures and flavors, combining tuna, mustard, scallions, dill, capers, celery, lemon juice and zest, and Kewpie mayo. Whether you're enjoying it in a sandwich, in a wrap, or on its own, you can't go wrong!
Servings: 4
Calories: 275kcal
Equipment
- 1 knife
Ingredients
- 2 cans tuna packed in olive oil drained
- ½ cup celery diced, 1-2 celery stalks
- 1 small shallot minced
- 2 tablespoon fresh dill chopped
- 2 teaspoon capers
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard or to taste
- ½ cup kewpie mayo or regular mayo
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Add the tuna to a large mixing bowl and use a fork to break up the fish into small flaky pieces. Add the diced celery, minced shallot, chopped dill, capers, lemon zest and juice, dijon mustard, and mayonnaise to the tuna. Fold the ingredients together until combined. Season with salt and pepper to taste.2 cans tuna packed in olive oil, ½ cup celery, 1 small shallot, 2 tablespoon fresh dill, 2 teaspoon capers, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon dijon mustard, ½ cup kewpie mayo, Kosher salt, Freshly ground black pepper, 1 teaspoon lemon zest
Video
Notes
Storage
- Refrigerate leftover tuna salad in an air-tight container for up to 3 days.
- Be sure to drain the tuna thoroughly so it doesn't make your salad watery.
- Let the tuna salad to sit in the refrigerator for a half hour before serving to allow the flavors to meld together.
- Serve the tuna cold so it is extra refreshing.
Nutrition
Calories: 275kcal | Carbohydrates: 2g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 416mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg