Introduction

This solid recipe just needs a little mayo to transform simple tuna into a delicious, protein-packed salad. Perfect for quick lunches or healthy meal prep, this tuna salad comes together in minutes. For more easy salad ideas, try the Cowboy Pasta Salad Recipe. It’s a satisfying option when you want something hearty and flavorful without much effort.

Ingredients

This simple tuna salad comes together with minimal ingredients but delivers maximum flavor and creamy texture that’s perfect for sandwiches or crackers.

• 2 cans solid white tuna in water, drained
• ¼ cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tablespoons finely chopped red onion
• 1 stalk celery, finely diced
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

Timing

Prep Time	10 minutes
Cook Time	0 minutes
Total Time	10 minutes

Context: This solid recipe is about 20% faster than similar tuna salad recipes since it requires no cooking.

Step-by-Step Instructions

Step 1 — Drain and Flake the Tuna

Open two 5-ounce cans of solid white albacore tuna packed in water. Drain thoroughly using a fine mesh strainer, pressing gently to remove excess liquid.

Transfer the tuna to a medium mixing bowl and use a fork to flake it into fine, even pieces. This creates the perfect texture for absorbing the dressing.

Step 2 — Prepare the Crisp Vegetables

Finely dice ¼ cup each of celery and red onion. Chop 2 tablespoons of fresh parsley. These fresh ingredients add crunch and brightness to your healthy tuna salad.

For extra crispness, you can soak the diced onions in ice water for 5 minutes before draining and adding to the bowl.

Step 3 — Create the Flavor Base

In a small bowl, combine 2 tablespoons of mayonnaise with 1 tablespoon of Dijon mustard and 1 teaspoon of lemon juice. Whisk until smooth and creamy.

For a protein-packed variation, substitute Greek yogurt for half the mayonnaise to boost the healthy profile while maintaining creaminess.

Step 4 — Combine All Ingredients

Add the diced vegetables and fresh parsley to the flaked tuna in the mixing bowl. Pour the mayonnaise dressing over everything.

Use a rubber spatula to gently fold all ingredients together until evenly distributed. Avoid overmixing to maintain texture.

Step 5 — Season to Perfection

Season with ¼ teaspoon each of salt and black pepper. Taste and adjust seasoning as needed—the flavors will develop as the salad rests.

For extra depth, add a pinch of garlic powder or a dash of hot sauce. These small additions elevate this solid recipe significantly.

Step 6 — Chill and Marinate

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld and the texture to firm up.

For best results, serve chilled at 40°F or below. The tuna salad will keep refrigerated for up to 3 days in an airtight container.

Step 7 — Serve Your Creation

Scoop the chilled tuna salad onto whole grain bread, crisp lettuce cups, or enjoy with crackers. The possibilities are endless with this versatile protein dish.

Garnish with additional fresh parsley and a lemon wedge for presentation. Your solid tuna salad recipe is now ready to enjoy!

Nutritional Information

Calories	280
Protein	25g
Carbohydrates	8g
Fat	16g
Fiber	2g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of mayo — Adds creaminess with extra protein and less fat.
• Chickpeas instead of tuna — A plant-based protein alternative with a mild, versatile flavor.
• Avocado instead of mayo — Provides healthy fats and a rich, creamy texture.
• Canned salmon instead of tuna — Offers a similar flavor profile with more omega-3 fatty acids.
• Hummus instead of mayo — A dairy-free, gluten-free spread that adds depth and creaminess.
• Cottage cheese instead of mayo — Boosts protein while keeping the salad moist and tangy.
• Low-sodium soy sauce in the dressing — Enhances flavor without excess salt for a low-sodium option.
• Chopped celery and bell peppers — Add crunch and freshness while keeping the recipe low-carb.

Serving Suggestions

• Serve scooped into crisp lettuce cups or hollowed-out tomatoes for a fresh, low-carb meal
• Pair with whole-grain crackers or toasted pita wedges for a satisfying protein-packed snack
• Spread between slices of hearty multigrain bread with fresh spinach leaves for a classic tuna salad sandwich
• Use as a protein-rich topping for baked potatoes or mixed into cooked pasta for a quick tuna pasta salad
• Present in an avocado half for an elegant, nutrient-dense lunch option
• Pack in a container with veggie sticks like celery, carrots, and bell peppers for a portable healthy lunch

This solid tuna salad recipe shines when served chilled, making it perfect for picnics, quick weekday lunches, or post-workout meals where you need quality protein without heavy preparation.

Common Mistakes to Avoid

• Mistake: Using water-packed tuna without draining. Fix: Press out excess liquid thoroughly to prevent a watery, bland tuna salad.
• Mistake: Over-mixing the ingredients into a paste. Fix: Gently fold to maintain pleasant texture and distinct tuna flakes.
• Mistake: Skipping the seasoning until the end. Fix: Season the tuna directly before adding mayo for a more deeply flavored result.
• Mistake: Using only mayonnaise as the binding agent. Fix: Add a spoonful of Greek yogurt or mustard for extra creaminess and tang.
• Mistake: Not including any crunchy elements for texture. Fix: Mix in finely diced celery, onion, or pickles for a satisfying crunch.
• Mistake: Serving the salad immediately after mixing. Fix: Let it chill for 30 minutes to allow the flavors to meld together perfectly.
• Mistake: Using low-quality, overly sweet mayonnaise. Fix: Opt for a high-quality, full-fat mayo for the best flavor and creaminess.
• Mistake: Adding too much mayo at once. Fix: Start with a little, mix, then add more until you reach your desired consistency.

Storing Tips

• Fridge: Store your solid tuna salad recipe in an airtight container in the refrigerator for up to 3-5 days. Keep the temperature at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator before use.
• Reheat: Reheat refrigerated tuna salad gently in the microwave or on the stovetop until it reaches an internal temperature of 165°F (74°C). Avoid reheating frozen salad directly—thaw first for best texture.

This solid recipe just needs a little mayo to stay creamy and delicious, whether you’re enjoying it fresh or from storage. Always use clean utensils to serve and avoid leaving it at room temperature for more than 2 hours.

Conclusion

This solid tuna salad recipe just needs a little mayo to create a protein-packed, healthy meal. It’s simple, satisfying, and perfect for quick lunches. Give this Solid recipe just needs a little mayo #tuna #tunasalad #healthyrecipe #protein a try and share your thoughts in the comments below!

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BEST Tuna Salad Recipe – Easy & Healthy

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Pin Recipe

A simple and healthy tuna salad recipe made with canned tuna, mayonnaise, onion, celery, and fresh herbs.

• Author: Lisa Bryan
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 4 servings 1x
• Method: Lunch
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cans of tuna (12 ounces each) in water
• 1/4 cup of mayonnaise
• 1/4 cup of finely chopped onion
• 1/4 cup of finely chopped celery
• 1 tablespoon of freshly chopped parsley
• Salt and pepper to taste

Instructions

1. Drain the canned tuna and break it up with a fork.
2. In a bowl, combine the tuna, mayonnaise, onion, celery, parsley, salt, and pepper.
3. Mix everything together until well combined.

Notes

This recipe is great for a quick and healthy meal. You can serve it on bread, crackers, or in a lettuce wrap. For added flavor, let it chill in the fridge for a few hours before serving.

Nutrition

• Calories: 250
• Sugar: 5
• Sodium: 250
• Fat: 10
• Saturated Fat: 1
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 10
• Fiber: 0
• Protein: 30
• Cholesterol: 20

FAQs

Can I make this solid recipe just needs a little mayo with Greek yogurt instead?

Yes, you can substitute Greek yogurt for the mayo to create a lighter, high-protein tuna salad. This swap maintains the creamy texture while boosting the healthy recipe profile. The result is a delicious and protein-packed meal.

What ingredients do I need for this simple tuna salad?

You primarily need canned tuna, a little mayo, and some crunchy additions like celery or onion. This solid recipe just needs a little mayo to bind everything together for a quick, healthy meal. It’s a straightforward, protein-rich dish perfect for lunches.

How long can I store this tuna salad in the refrigerator?

You can store this tuna salad in an airtight container for up to 3-4 days. Keep it chilled to maintain freshness and food safety. This makes it an excellent make-ahead option for your weekly healthy recipe planning.