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Vibrant Tuna Salad

This tuna salad combines flaky, high-quality tuna with crunchy celery, tangy lemon, and sharp red onion, all brought together with creamy mayonnaise and fresh herbs. The dish features a balance of crisp, creamy, and bright textures, resulting in a colorful, satisfying salad perfect for quick lunches or picnics. Its inviting appearance showcases flaky tuna mixed with vibrant vegetables, finished with a fresh herb garnish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 2 cans canned tuna (chunk light or solid white) drained thoroughly
  • 2 tablespoons mayonnaise homemade or good-quality store-bought
  • 1 stalk celery finely diced
  • 1/4 red onion finely diced and rinsed in cold water
  • 1/2 lemon juiced
  • 1 tablespoon capers or chopped pickles optional, for briny punch
  • 2 tablespoons fresh herbs parsley or dill, chopped

Equipment

  • Medium bowl
  • Fork
  • Knife
  • Cutting board
  • Lemon squeezer (optional)

Method
 

  1. Drain the canned tuna thoroughly and flake it into small, flaky pieces using a fork, placing it in a medium bowl.
  2. Finely dice the celery into small, crisp pieces to add crunch and vibrant color.
  3. Dice the red onion finely, then rinse the pieces in cold water to mellow its pungency. Drain well and add to the bowl with tuna.
  4. In the bowl, combine the flaked tuna, diced celery, and red onion, mixing gently with a fork to distribute evenly.
  5. Add the mayonnaise to the mixture and fold gently until the ingredients are coated evenly, creating a creamy texture.
  6. Squeeze the juice of half a lemon over the mixture, then gently stir to brighten the flavors and balance the richness.
  7. Stir in the capers or chopped pickles for an extra briny punch, if using, and sprinkle in the chopped herbs for freshness.
  8. Gently fold all ingredients together, then taste and adjust seasoning with more lemon or herbs if desired.
  9. Cover the bowl and refrigerate for about 10 minutes to allow flavors to meld and the texture to firm up slightly.
  10. Give the salad a final gentle stir and serve chilled, garnished with a sprig of fresh herbs if desired, on its own or over greens or bread.