🧾 Ingredients
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1 can (about 5 oz / 140 g) tuna in water or oil, drained
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3 hard-boiled eggs, chopped
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¼ cup mayonnaise (or Greek yogurt for a lighter version)
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1 tablespoon Dijon mustard
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1 celery stalk, finely chopped
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¼ small red onion, finely chopped
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1 tablespoon lemon juice
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Salt and black pepper to taste
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Fresh parsley or dill, chopped (for garnish)
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Optional: ½ avocado (mashed) for extra creaminess
👩🍳 Instructions
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Prepare the eggs:
Boil the eggs for about 9–10 minutes, then cool and peel them. -
Mix the base:
In a large bowl, combine the mayonnaise, mustard, and lemon juice. -
Add the ingredients:
Stir in the chopped eggs, tuna, celery, onion, and any optional add-ins like avocado. -
Season:
Add salt and black pepper to taste. Mix gently until everything is well combined. -
Serve:
Chill for 15–20 minutes before serving. Serve on toast, in a sandwich, on lettuce leaves, or with crackers.
🍽️ Serving Ideas
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Spoon it onto whole-grain bread for a high-protein sandwich.
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Serve over a bed of lettuce or spinach for a low-carb meal.
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Add it into wraps or pita pockets with sliced cucumbers.
❓ Q&A
Q1: Can I make this salad ahead of time?
✅ Yes! It keeps well in the fridge for up to 3 days in an airtight container.
Q2: Can I use canned tuna in oil instead of water?
✅ Yes, but drain it well. Tuna in oil adds a richer flavor, while tuna in water is lighter.
Q3: How can I make it healthier?
✅ Swap mayonnaise with Greek yogurt or half mayo + half yogurt, and add more chopped veggies.
Q4: What type of tuna is best for this recipe?
✅ Chunk light tuna is great for a soft texture, while albacore (white tuna) gives a firmer bite.
Q5: Can I add other ingredients?
✅ Absolutely! Try adding sweet corn, pickles, olives, or a little shredded cheese for variety.