Classic tuna salad recipe – low budget bytes

The tuna salad can be Really Delicious when it is well done. My classic tuna salad recipe has all the bases and some upgrades like nuts and a lemon success, which makes this recipe away from the Gloopy mess which I remember childhood lunches. I also included some tips for making a GOOD tuna salad with a lot of flavor and texture, And Some optional supplements so that you can do yours. Let’s go!

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“It’s my go to tuna salad. It’s so clear and refreshing but filling. ”

Brandy

Easy tuna salad recipe

In my opinion, to make a GOOD Tuna salad, you want to use good tuna, make a vinaigrette that has a flavor dynamic and add a few crunchies to give the salad a texture … something to chew on. I use light tuna to keep things suitable for budget, mayonnaise, simple seasonings and lemon juice for vinaigrette, and I mix a lot of celery, nuts and green onions for the crunch. No more bland porridge!

Classic tuna salad

Say goodbye to Gloopy, to the bland tuna salad and hello to a delicious salad filled with flavor and texture! Perfect for brown lunches.Step -by -step photos can be seen under the recipe card.

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• Drain the canned tuna well. Finely dice the celery, cut the nuts and cut the green onions.

• Mix tuna, celery, nuts, green onions, mayonnaise, lemon juice, pepper and salt in a bowl. Stir to combine.

• Serve with sandwich, salad on a bed of green vegetables or crackers and vegetables to soak. Refrigerate up to four days.

See how we calculate the recipe costs here.

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* You can use light tuna Or Solid albacorebe packed oil Or water. The oil will give you a richer flavor, while the water pack is lighter. I find that the oil pack is disorderly and difficult to drain, so I choose the water pack for this reason.
** I like my tuna salad a bit on the “dry” side. Add more mayonnaise if you wish.

Portion: 1cupCalories: 442kcalCarbohydrates: 3gProtein: 45gFat: 27gSodium: 430MGFiber: 1g

Read our full nutritional warning here.

How to take classic tuna salad photos step by step

Gather all your ingredients.

Combine the ingredients: Drain two 12 oz. Light tuna traps in water. Finely dice about a cup of celery, cut ¼ cup of nuts and cut two green onions. Add the tuna, celery, nuts, green onions in a bowl with ½ cup of mayonnaise, 1 tsp.

Stir the ingredients well to combine.

Serve: Now it’s ready to serve! I like my salad a little.

What can I add else?

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and nuts. They each have their own “brand” of crunch that really adds to the interest by cheap (Mushy is boring). Here are some other ingredients that you can add to this texture recipe:

Suggestion service

There are several ways to serve this salad. We all know the classic tuna sandwich, which is often built on toasting bread with lettuce. You can also serve it without bread on a bed of green vegetables, as in a nice salad. Sometimes I eat it with just crackers or vegetables to dip, or you can stuff it in a pita or cottage cheese. Also check my tuna salad lunch box. Many options, all delicious!

Storage instructions

This classic tuna salad is certainly better served, while celery is pleasant and crunchy, but you can also prepare it for lunch. I would keep it in an airtight container in the refrigerator up to 4 days.