Description
Matthew McConaughey’s Tuna Salad is a quick and easy recipe combining canned tuna with fresh vegetables and tangy Dijon mustard for a flavorful, healthy dish. Perfect for a light lunch or snack, this tuna salad can be served on greens or as a sandwich filling.
Ingredients
Scale
Main Ingredients
- 1 can (5 oz) of tuna in olive oil (or water, if preferred)
- 1 tablespoon mayonnaise (or Greek yogurt for a healthier twist)
- 1 tablespoon Dijon mustard
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional Ingredients
- 1 tablespoon capers or chopped pickles for extra flavor
- Lettuce or mixed greens for serving
Instructions
- Drain Tuna: Drain the canned tuna thoroughly and place it in a medium-sized mixing bowl to prepare for blending with other ingredients.
- Mix Dressing: Add the mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice to the bowl with the tuna. Mix well until all ingredients are combined smoothly.
- Add Vegetables: Stir in the diced red onion, celery, and chopped fresh parsley to the tuna mixture, ensuring they are evenly distributed.
- Season: Season the tuna salad with salt and pepper to taste. For an additional burst of flavor, fold in capers or chopped pickles if desired.
- Serve: Serve the prepared tuna salad on a bed of lettuce or mixed greens, or use it as a filling for a whole-grain sandwich.
- Chill: For the best flavor, chill the tuna salad in the refrigerator for 20-30 minutes before serving.
Notes
- Using Greek yogurt instead of mayonnaise reduces fat and adds protein.
- Drain tuna well to avoid excess moisture in the salad.
- Chilling enhances the flavors but the salad can be served immediately if needed.
- Substitute capers with chopped pickles to vary flavor profiles.
- Serve with whole-grain bread for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
