I like making tuna salad in the warm weather months. It makes such a quick, easy meal and you can make sandwiches, wraps, or put a big scoop of it on top of some salad greens!
I found this recipe at Food.com and made some minor changes. This tuna salad has chopped dill pickles, celery, red onion, garlic powder, and parsley in it. It also has a little lemon juice and dry mustard powder to add to the flavor. If you don’t like your tuna salad real creamy, just use 1/4 cup of mayo–you can always add in more to make it as creamy as you want!
DILL PICKLE TUNA SALAD by NancyCreative, adapted from Food.com
Makes about 4 servings
- 1 (12-ounce) can tuna, packed in water
- 1 teaspoon lemon juice
- 2 Tablespoons finely chopped dill pickles or dill pickle relish (if using relish, drain)
- 1/3 cup finely chopped celery
- 3 Tablespoons finely chopped red onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/3 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon parsley flakes (or 2 Tablespoons minced fresh parsley leaves)
- 1/4 to 1/3 cup mayonnaise, depending on how creamy you like it (start with 1/4 cup and add more if you want it creamier)
Drain tuna well (the original recipe suggests using a colander to drain it), then shred tuna with your fingers or a fork, breaking up any clumps until it has a fine and even texture. NOTE: I did try draining the tuna with a colander, and it worked very well for me–that’s a good tip to keep in mind!
Put tuna in a medium bowl and mix in the lemon juice, pickles, celery, red onion, garlic powder, mustard powder, salt, pepper, and parsley until well blended. Fold in the mayonnaise until the mixture is evenly moistened.
Use for sandwiches, wraps, or scoop on some lettuce greens. This tuna salad can be kept covered in the refrigerator for up to 3 days.
There are so many different ways you can make tuna salad! What are your favorite add-ins?