This easy tuna salad recipe is made with canned tuna, celery, green onion, mayonnaise, and chopped dill gherkins. A splash of pickle brine adds tang for a no-fuss lunch on bread, over lettuce, or with crackers.
Ingredients
- 10 oz tuna in water, drained
- 1 celery rib, finely chopped
- 1 green onion, thinly sliced
- ½ cup mayonnaise
- 2 Tablespoons finely chopped dill gherkin pickles
- ½ teaspoon brine from the pickle jar
- salt and pepper, to taste
Instructions
- Add drained tuna, celery, green onion, mayonnaise, pickles, and pickle juice to a medium mixing bowl.
- Stir to combine. Season with salt and pepper to taste.
- Serve on bread, on a bed of lettuce, or with crackers. For best flavor, chill for 30 minutes before serving.
Notes
- Use solid white or chunk light tuna packed in water.
- No gherkins? Use the same amount of finely chopped regular dill pickles, patted dry, or 2 Tablespoons dill relish.
- Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Nutrition
Calories: 256kcal | Carbohydrates: 1g | Protein: 14g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 433mg | Potassium: 143mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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