Introduction

This solid recipe just needs a little mayo to create a perfect tuna salad. It’s a healthy, protein-packed meal that comes together quickly with simple ingredients. For more easy protein dishes, try the Spicy Grilled or Air Fried Bang Bang Chicken Skewers Recipe or the Mini Tater Tot Cheeseburgers Recipe.

Ingredients

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

• 1 can solid white tuna in water, drained
• 2 tablespoons mayonnaise (or Greek yogurt for a healthier option)
• 1 stalk celery, finely chopped
• 2 tablespoons red onion, minced
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste
• Optional: fresh dill or parsley for garnish

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 — Prepare Your Ingredients

Gather one 5-ounce can of solid white tuna in water (drained), 2 tablespoons of mayonnaise, 1 tablespoon of finely chopped red onion, 1 tablespoon of chopped celery, and optional seasonings like black pepper or fresh dill.

Tip: For a creamier texture, use full-fat mayonnaise. For a lighter version, substitute with Greek yogurt or avocado.

Step 2 — Drain the Tuna Thoroughly

Open the can of tuna and press the lid gently against the tuna to drain excess water or oil into the sink. Transfer the tuna to a medium mixing bowl.

Tip: Use a fine-mesh strainer if you want to ensure the tuna is completely dry—this prevents a watery tuna salad.

Step 3 — Flake the Tuna with a Fork

Use a fork to break the tuna into small, even flakes. This helps the mayonnaise and other ingredients blend smoothly.

Tip: Avoid over-mixing, which can make the tuna pasty. Flake just until no large chunks remain.

Step 4 — Add Chopped Vegetables

Add the chopped red onion and celery to the flaked tuna. For extra crunch and flavor, you can also include diced pickles, bell peppers, or fresh herbs.

Tip: If you prefer a milder onion flavor, soak chopped red onion in cold water for 5 minutes before adding.

Step 5 — Mix in the Mayonnaise

Add 2 tablespoons of mayonnaise to the bowl. Start with a smaller amount—you can always add more if needed.

Tip: For best results, mix with a spatula or spoon until the ingredients are just combined. Over-mixing can result in a mushy texture.

Step 6 — Season to Taste

Season your tuna salad with a pinch of salt, black pepper, and optional additions like lemon juice, Dijon mustard, or dried herbs.

Tip: Taste as you go. If the salad seems dry, add another teaspoon of mayonnaise until you reach your desired consistency.

Step 7 — Chill Before Serving

Cover the bowl and refrigerate the tuna salad for at least 15–20 minutes. This allows the flavors to meld together.

Tip: For food safety, do not leave tuna salad at room temperature for more than 2 hours.

Step 8 — Serve and Enjoy

Serve your solid tuna salad on whole-grain bread, in lettuce wraps, or with crackers. Garnish with extra herbs if desired.

Tip: This recipe makes a perfect high-protein lunch or snack. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information

Calories	220
Protein	25g
Carbohydrates	4g
Fat	11g
Fiber	1g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt — Creamy protein boost with tangy flavor
• Avocado — Rich, dairy-free alternative with healthy fats
• Hummus — Mediterranean twist, gluten-free and plant-based
• Cottage cheese — High-protein option with mild, creamy texture
• Mashed chickpeas — Vegan protein alternative with hearty texture
• Olive oil & lemon — Lighter, low-carb dressing with bright acidity
• Tahini — Nutty, dairy-free binder rich in minerals
• Low-sodium mustard — Flavorful, low-sodium option with zesty kick

Serving Suggestions

• Serve this solid tuna salad recipe on toasted whole grain bread for a protein-packed lunch.
• Pair with crisp lettuce cups for a low-carb, healthy meal option.
• Enjoy as a high-protein snack by scooping with whole wheat crackers or cucumber slices.
• Transform it into a light dinner by stuffing into ripe avocados or hollowed-out tomatoes.
• Add it to a bed of mixed greens with your favorite vegetables for a hearty salad bowl.
• Perfect for picnics and potlucks—it travels well and is always a crowd-pleaser.

This versatile and healthy tuna salad is a solid recipe that truly just needs a little mayo to bring all the flavors together beautifully.

Common Mistakes to Avoid

• Mistake: Using too much mayo, making the salad overly rich. Fix: Start with one tablespoon per can of tuna and adjust to taste for a lighter texture.
• Mistake: Skipping the drain step, resulting in a watery mixture. Fix: Always press tuna in a strainer to remove excess liquid before mixing.
• Mistake: Overmixing ingredients, which breaks down the tuna’s texture. Fix: Gently fold in mayo and add-ins until just combined for a chunkier salad.
• Mistake: Forgetting to season, leading to a bland final dish. Fix: Add a pinch of salt, black pepper, and a squeeze of lemon juice to enhance flavor.
• Mistake: Using only mayo, missing out on creaminess and tang. Fix: Mix in a spoonful of Greek yogurt or mustard for extra protein and zing.
• Mistake: Adding crunchy veggies too early, so they become soggy. Fix: Stir in celery, onions, or pickles right before serving to maintain crispness.
• Mistake: Serving immediately without resting, so flavors don’t meld. Fix: Chill the tuna salad for at least 30 minutes to let the ingredients harmonize.
• Mistake: Choosing low-quality tuna, which can taste fishy or metallic. Fix: Opt for solid white albacore packed in water for a cleaner, firmer bite.

Storing Tips

• Fridge: Store in an airtight container for up to 3 days. Keep refrigerated at or below 40°F (4°C) for food safety.
• Freezer: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before using.
• Reheat: For warm servings, reheat gently in a microwave or skillet until it reaches 165°F (74°C).

This solid recipe just needs a little mayo to stay moist and delicious through proper storage and reheating.

Conclusion

This solid tuna salad recipe just needs a little mayo to create a perfect protein-packed meal. For another creamy salad option, try this Recipe Title: From busy weekdays to easy weekend lunches, this Chicken Salad is creamy, crunchy, and always a hit. Give this tuna salad a try and share your thoughts in the comments!

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FAQs

Can I make this solid recipe just needs a little mayo #tuna #tunasalad #healthyrecipe #protein with Greek yogurt instead of mayo?

Yes, you can substitute Greek yogurt for mayo to make it even healthier. The texture will be slightly tangier but still creamy. This solid recipe just needs a little mayo or yogurt to bind the ingredients together perfectly.

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

Store your tuna salad in an airtight container for up to 3-4 days. Keep it chilled to maintain freshness and food safety. Enjoy it as a quick, protein-packed meal throughout the week.

What are some healthy ways to serve this tuna salad?

Serve it in lettuce cups, on whole-grain crackers, or stuffed in a tomato for a low-carb option. It makes a nutritious, protein-rich lunch or snack. This versatile salad fits perfectly into a healthy eating plan.