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Classic Tuna Salad—A Historic Favorite for Lunch

Cooks' Note

For a historic luncheon favorite with a new twist, this tuna salad can be eaten rolled in a lettuce leaf. Tuna, a cold water fish, is a good source of omega-3 fatty acid. Select white tuna, preferably albacore.

Recipe information

  • Yield

    serves 3 to 4

Ingredients

Two 6-ounce cans white tuna packed in water, drained
1 hard-boiled egg, chopped
1/4 cup chopped celery
1/4 cup minced kosher dill pickle
1/4 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
Salt and ground black pepper to taste

Preparation

  1. In a large bowl, combine the tuna, egg, celery, pickle, mayonnaise, lemon juice, salt, and pepper. Mix well.

Sugar Busters! Quick & Easy Cookbook
TagsSaladTunaFishSeafoodCeleryVegetableLemonCitrusFruitMainLunchDinnerNut FreeGluten FreeQuickEasyNo-CookCookbooks
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