Description
A delicious and creamy tuna salad that’s perfect for a quick lunch or a light dinner.
Ingredients
Scale
- 1/3 cup mayo
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper – to taste
- 2 (3) cans tuna – drained well and flaked with a fork
- 3 chilled hard-boiled eggs – peeled and chopped
- 1/4 cup chopped red onion
- 2 tablespoon pickle relish
Instructions
- Mix up the dressing ingredients in a medium-large bowl until a creamy, thick dressing forms.
- Add the tuna to the bowl along with the rest of the salad ingredients and toss to coat everything in the dressing.
- Season with more salt and pepper, to taste, and enjoy over greens, on toast, or with crackers and fresh-cut veggies.
Notes
- This tuna salad is versatile; feel free to add in other ingredients like celery or olives for extra crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 150mg