Description
This Classic Tuna Salad Sandwich is a quick and delicious meal perfect for lunch or a light dinner. Combining canned tuna with hardboiled eggs, crunchy celery, and a creamy dressing made from mayonnaise, pickle relish, and lemon juice, this salad is flavorful and easy to prepare. Chilling the salad allows the flavors to meld beautifully, making it an ideal filling for sandwiches, wraps, or a fresh salad topping.
Ingredients
Scale
Salad Base
- 1 (12 ounce) can tuna, drained
- 2 hardboiled eggs, chopped
- ¼ cup celery, chopped
Dressing & Flavor
- ½ cup mayonnaise
- 2 tablespoons pickle relish
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Drain the Tuna: Open the can of tuna and carefully drain all the water to ensure the salad isn’t watery, which helps maintain the right texture for the salad.
- Mix the Ingredients: In a large bowl, place the drained tuna. Add the chopped hardboiled eggs, celery, mayonnaise, pickle relish, and lemon juice. Season with salt and pepper to taste. Mix thoroughly until all ingredients are combined and the mixture is creamy and uniform in texture.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid. Refrigerate the salad for about 30 minutes to allow the flavors to meld together and the mixture to set, improving the overall taste and consistency.
- Serve the Tuna Salad: After chilling, stir the salad gently. Serve it on your favorite bread for a sandwich, use in a wrap, place atop fresh lettuce leaves, enjoy with crackers, or spoon over a fresh salad for a lighter, nutritious meal option.
Notes
- For a healthier option, substitute mayonnaise with Greek yogurt or a light mayo alternative.
- Ensure the tuna is thoroughly drained to avoid a watery salad.
- Add chopped onions or fresh herbs like dill or parsley to enhance flavor.
- The salad keeps well in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
