👩🍳 Instructions
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1
Thoroughly drain the canned tuna and transfer it to a medium mixing bowl. Use a fork to flake the tuna apart into small, consistent pieces.
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2
Finely dice the celery and red onion, and mince the fresh parsley. Add these prepared vegetables and herbs to the bowl with the flaked tuna.
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3
In a small separate bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, and fresh lemon juice until the mixture is smooth and well combined.
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4
Pour the prepared dressing over the tuna and vegetable mixture in the larger bowl. Gently stir with a fork until all the ingredients are evenly coated and combined.
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5
Season the tuna salad with salt and black pepper to your preference. Taste a small amount and adjust seasonings as needed, adding more lemon juice if a brighter flavor is desired.
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6
Serve immediately on bread, lettuce wraps, or with crackers. For optimal flavor, allow the salad to chill in the refrigerator for 15-20 minutes before serving.
💡 Notes
For an extra protein boost and tangier flavor, substitute some or all of the mayonnaise with plain Greek yogurt. Feel free to add other finely diced vegetables like bell peppers or shredded carrots. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
28g
Total Fat
9g
Saturated Fat
1.5g
Carbs
5g
Fiber
1g
Sugar
2g
Sodium
350mg
Cholesterol
45mg
