Classic tuna salad

Based on recipe on Food website

Prep time: 15 minutes
Servings: enough for 3 to 4 sandwiches


  • 2 cans solid white tuna, packed in water
  • 2 Tbsp lemon juice
  • 2 Tbsp red onion, minced
  • 2 Tbsp dill pickle, minced
  • 1 clove garlic, minced
  • 1/8 tsp salt
  • 2 Tbsp fresh parsley leaves, minced
  • 1/2 cup mayonnaise
  • 1/4 tsp Dijon mustard


  1. Drain tuna. Break apart clumps in bowl.
  2. Mix in lemon juice, onion, pickets, garlic, salt, and parsley until well blended.
  3. Fold in mayo and Dijon mustard until mixed well.

I am not really into tuna salad, but I strangely got a hankering for a tuna salad sandwich. I stumbled across this recipe…and yum! It is delicious on slightly toasted multi-grain bread.

You can keep the tuna salad in the fridge for three days (if they last that long!). Before using the leftovers, stir the tuna salad to mix the juices.


Your thoughts?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.