Best Tuna Salad Recipe
from kristineskitchenblog.comThis tuna salad recipe is easy to make and perfect for meal prep lunches. Serve it in a sandwich, in lettuce wraps or with crackers.
Servings: 4 servings
Calories: 78kcal
Ingredients
- 2 cans (5 ounces each) tuna in water drained
- ¼ cup plain Greek yogurt or mayonnaise, plus more as desired
- 2 tablespoons relish
- 2 tablespoons finely chopped red onion or to taste
- 2 tablespoons chopped celery
- salt and pepper to taste
Instructions
- Place drained tuna in a medium bowl.
- Add the plain Greek yogurt (or mayonnaise), relish, red onion, celery, and a little salt and pepper.
- Stir with a fork until everything is well combined. Taste and add more salt and pepper as needed.
- Serve tuna salad on bread, rolls, croissants or crackers. For low carb, serve tuna salad in lettuce wraps, over salad greens, in hollowed out tomatoes, or in avocado halves.
Video
Notes
- Tuna salad may be stored in the refrigerator in an airtight container for up to 3 days.
- You can also use mashed avocado in place of the plain Greek yogurt or mayo for dairy-free tuna salad.
Nutrition
Serving: 1/4 recipe | Calories: 78kcal | Carbohydrates: 3g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 265mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1.2mg
