Ingredients
Ingredients
- 2 cans tuna in oil, drained very well
- 1/3 cup mayonnaise
- 1/4 tsp black pepper, add more to taste
- 1-2 tbsp finely chopped onion
- 1/2 cup chopped red bell pepper (or any other color)
- 1-2 tsp lemon juice
- 1 tbsp chopped parsley or dill
- Pinch of salt
Instructions
- Flake the tuna: Drain your tuna well, then place it into a large bowl and flake it with a fork until it is broken up into small pieces.
- Add the good stuff: Add the chopped red bell pepper, finely chopped onion, parsley, lemon juice, black pepper, a pinch of salt, and mayonnaise to the bowl with the tuna.
- Mix it up: Stir all ingredients together thoroughly until the mixture is creamy and evenly combined.
- Taste + tweak: Sample the tuna salad and adjust the seasoning as needed by adding more lemon juice, black pepper, or fresh herbs to suit your preference.
- Serve or chill: You can serve the tuna salad immediately or cover and chill it in the refrigerator for 15 to 20 minutes to allow the flavors to meld and deepen.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Try adding celery for extra crunch and flavor.
- This salad can be served on bread as a sandwich, over greens as a salad, or with crackers as a snack.
- Use fresh lemon juice for the best flavor.
- Chilling the salad enhances the taste but is not mandatory.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
