Southern Tuna Salad Recipe
You'll love this classic Southern Tuna Salad Recipe made with light tuna and fresh veggies for a quick and easy meal!
Servings: 4
Calories: 151kcal
Ingredients
- 2 pouches light tuna packed in water (5 ounces total)
- ½ small red onion (diced)
- 1 large hard boiled egg (diced)
- 2 stalks celery (diced)
- 4 teaspoons sweet pickle relish (can use dill)
- ¼ cup mayonnaise
- 2 teaspoons dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Open the pouches of tuna and use a fork to flake the pieces of fish that stick together. If you're using the canned version, be sure to drain it first.
- Dice red onion, boiled egg and celery into small pieces on a cutting board.
- In a large mixing bowl, add onion, chopped egg, celery, pickle relish and tuna.
- Stir in mayonnaise and dijon mustard. Add a dash of salt and pepper. Mix tuna salad until creamy and spreadable.
- Spread tuna on two slices of bread, or add a scoop on top of mixed greens.
Notes
- Add more mayo if you like it extra creamy!
- Leftovers - store leftovers in an airtight container for up to 3 days in the refrigerator.
- Freezing - since this recipe contains mayonnaise, freezing is not recommended because it can curdle when thawed.
- Temperature - be careful not to leave this recipe out in the heat. Keep it as cold as possible, preferably on ice, especially at picnics and outdoor events.
- View the Google Web Story for Southern Tuna Salad!
Nutrition
Calories: 151kcal | Carbohydrates: 4g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 262mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.3mg