Tuna Salad
My tuna salad recipe comes together in a single step, and uses only a few staple ingredients to make a classic lunch favorite! Gather the ingredients and follow this single step. The salad tastes great in a sandwich, on top of a bed of lettuce, or scooped on a cracker. Double the recipe for ready-made lunch all week.
Ingredients
- 2 (5 oz) cans tuna in water, well drained
- 2 boiled eggs, peeled and diced
- 3 baby dill pickles, finely chopped
- 1 celery stick, finely chopped
- 1/4 cup yellow onion, finely chopped
- 1/4 cup mayonnaise*
- 1/4 cup sour cream
- fine sea salt, to taste
- cracked black pepper, to taste
Instructions
- Combine all ingredients in a large mixing bowl and gently mix until well combined. Season to taste with salt and pepper.
Notes
Storage:
Pack into an airtight container and refrigerate for up to 3 days. Serve chilled from the refrigerator.
*Substitute mayo or sour cream with plain Greek Yogurt for a lower-calorie dressing.
*You can use tuna packed with oil, but be sure to drain it well, and consider reducing the amount of mayo.
Nutrition Facts
Tuna Salad
Amount per Serving
Calories
227
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
4
g
Cholesterol
130
mg
43
%
Sodium
682
mg
30
%
Potassium
261
mg
7
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
321
IU
6
%
Vitamin C
2
mg
2
%
Calcium
76
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
