How to Make This Tuna Salad
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Combine: In a large mixing bowl, add tuna, mayo, Dijon, red onion, celery, pickles, and lemon juice.
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Mix gently until just combined — you want some texture left.
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Season with salt and pepper. Taste and adjust.
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Chill for 30 minutes to let flavors mingle.
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Serve over lettuce, in a sandwich, or with crackers.
Serving Suggestions
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Fresh & Light: Over crisp romaine with cherry tomatoes and avocado.
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Sandwich Style: On toasted sourdough with lettuce and tomato.
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Snack Attack: Piled on whole-grain crackers or cucumber slices.
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Party Platter: Spoon into mini lettuce cups for finger food.
Tips for the Best Tuna Salad
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Choose high-quality tuna for better flavor.
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Don’t overmix — keep some flake for texture.
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A splash of pickle juice or apple cider vinegar makes it pop.
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Fresh herbs like dill or parsley add garden freshness.
Storage
Store in an airtight container in the fridge for up to 3 days. Not freezer-friendly (it gets watery).
Frequently Asked Questions
Can I make it ahead of time?
Yes! In fact, it tastes better after a few hours in the fridge.
Can I use fresh tuna instead of canned?
Absolutely — cook, cool, and flake before mixing.
Can I make it dairy-free?
Yes — just choose a dairy-free mayo or use avocado.
Final Thoughts
This isn’t just a tuna salad — it’s proof that quick, budget-friendly recipes can still feel special. Whether you pile it high on toasted bread or keep it light over greens, I hope it becomes a lunch you look forward to again and again.
