🧾 Ingredients

  • 1 can (about 5 oz / 140 g) tuna in water or oil, drained

  • 3 hard-boiled eggs, chopped

  • ¼ cup mayonnaise (or Greek yogurt for a lighter version)

  • 1 tablespoon Dijon mustard

  • 1 celery stalk, finely chopped

  • ¼ small red onion, finely chopped

  • 1 tablespoon lemon juice

  • Salt and black pepper to taste

  • Fresh parsley or dill, chopped (for garnish)

  • Optional: ½ avocado (mashed) for extra creaminess


👩‍🍳 Instructions

  1. Prepare the eggs:
    Boil the eggs for about 9–10 minutes, then cool and peel them.

  2. Mix the base:
    In a large bowl, combine the mayonnaise, mustard, and lemon juice.

  3. Add the ingredients:
    Stir in the chopped eggs, tuna, celery, onion, and any optional add-ins like avocado.

  4. Season:
    Add salt and black pepper to taste. Mix gently until everything is well combined.

  5. Serve:
    Chill for 15–20 minutes before serving. Serve on toast, in a sandwich, on lettuce leaves, or with crackers.


🍽️ Serving Ideas

  • Spoon it onto whole-grain bread for a high-protein sandwich.

  • Serve over a bed of lettuce or spinach for a low-carb meal.

  • 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.

By Admin

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