Tuna Salad

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Tuna salad is a childhood favorite lunch of mine because it’s quick and easy to make. It’s also on the healthy side and it’s cheap—you probably have most of the ingredients in your kitchen already. This recipe uses celery, red onion, and hard-boiled eggs to make it more filling and to add more flavor.

What kind of canned tuna should I use for tuna salad?

I prefer solid white albacore in water with no extra salt but you can use whatever type of canned tuna you prefer. I like no salt because it allows you to be in control of the salt and flavors of the recipe. Just stick to tuna in water rather than oil because of the mayonnaise that will be added.

When—and how—should I eat tuna salad?

You can eat this right away but I think it tastes best if you refrigerate for an hour or two so the flavors combine. If you have leftovers, you can store in the fridge for a couple of days. For serving, enjoy on your favorite cracker, in lettuce wraps, or as a sandwich (toast the bread and add cheddar cheese for a quick tuna melt). Enjoy!

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Tuna Salad

Servings: 2-4

Author: Austin Havens

This delicious tuna salad has celery, red onion, and hard boiled eggs for a quick and healthy lunch.

Ingredients

• 2 5 oz. cans of solid white albacore tuna in water (preferably no salt added)
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish
• 1/4 finely chopped red onion
• 4 celery stalks
• 2 hard boiled eggs
• salt and pepper
• crackers, lettuce wraps, or bread for serving

Instructions

1. drain tuna and break apart chunks in a large mixing bowl
2. combine tuna with mayo and relish
3. chop the red onion, celery, and hard boiled eggs
4. add the chopped ingredients to the bowl and stir well
5. add salt and pepper to taste, stir, and enjoy!

Did you make this recipe?

Tag @simplenotbasiceats on instagram and hashtag it # simplenotbasiceats