Description
A classic and creamy tuna salad recipe combining crunchy celery, tangy dill pickles, hard boiled eggs, and a hint of hot sauce for a flavorful and satisfying dish perfect for sandwiches or light meals.
Ingredients
Vegetables & Eggs
- 3 stalks Celery (finely chopped)
- 1/2 cup Purple Onion (finely chopped)
- 1/2 cup Dill Pickles (diced)
- 2-3 whole Hard Boiled Eggs (diced)
Proteins
- 2 - 5 oz. cans Tuna (packed in water, drained)
Condiments & Seasonings
- 1/3 cup Mayonnaise
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Lemon Juice
- 3 dashes Hot Sauce
- Salt to taste
Instructions
- Prepare Vegetables and Eggs: Finely chop celery, purple onion, dill pickles, and hard boiled eggs. Combine them in a medium-sized mixing bowl to create your base.
- Add Tuna: Drain the canned tuna thoroughly and flake it into the mixture with the chopped vegetables and eggs. This helps distribute the tuna evenly throughout the salad.
- Mix Dressing and Seasonings: Add mayonnaise, black pepper, fresh lemon juice, hot sauce, and salt to the bowl. Mix all the ingredients together until well incorporated, ensuring every bite is flavorful.
- Chill and Serve: For the best flavor, cover and chill the tuna salad in the refrigerator for at least 1 hour before serving. This allows the flavors to meld beautifully.
Notes
- Use canned tuna packed in water for a lighter option.
- Adjust hot sauce quantity based on your spice preference.
- Mayonnaise can be substituted with Greek yogurt for a healthier twist.
- Serve tuna salad on fresh bread, crackers, or over a bed of greens.
- Keep tuna salad refrigerated and consume within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
