Simple Tuna Salad
By America's Test KitchenPublished on October 10, 2011
Time
15 minutes
Yield
Serves 4 (Makes about 2 cups, enough for 4 sandwiches)
Ingredients
2 (6-ounce) cans solid white tuna in water 2 tablespoons lemon juice ½ teaspoon table salt ¼ teaspoon ground black pepper 1 small rib celery, minced (about ¼ cup)2 tablespoons minced red onion 2 tablespoons chopped pickles (sweet or dill)½ small clove garlic, minced or pressed through garlic press (about ⅛ teaspoon)2 tablespoons minced fresh parsley leaves ½ cup mayonnaise ¼ teaspoon Dijon mustard
Instructions
- Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)
Time
15 minutesYield
Serves 4 (Makes about 2 cups, enough for 4 sandwiches)Ingredients
2 (6-ounce) cans solid white tuna in water
2 tablespoons lemon juice
½ teaspoon table salt
¼ teaspoon ground black pepper
1 small rib celery, minced (about ¼ cup)
2 tablespoons minced red onion
2 tablespoons chopped pickles (sweet or dill)
½ small clove garlic, minced or pressed through garlic press (about ⅛ teaspoon)
2 tablespoons minced fresh parsley leaves
½ cup mayonnaise
¼ teaspoon Dijon mustard
Ingredients
2 (6-ounce) cans solid white tuna in water
2 tablespoons lemon juice
½ teaspoon table salt
¼ teaspoon ground black pepper
1 small rib celery, minced (about ¼ cup)
2 tablespoons minced red onion
2 tablespoons chopped pickles (sweet or dill)
½ small clove garlic, minced or pressed through garlic press (about ⅛ teaspoon)
2 tablespoons minced fresh parsley leaves
½ cup mayonnaise
¼ teaspoon Dijon mustard
Ingredients
2 (6-ounce) cans solid white tuna in water
2 tablespoons lemon juice
½ teaspoon table salt
¼ teaspoon ground black pepper
1 small rib celery, minced (about ¼ cup)
2 tablespoons minced red onion
2 tablespoons chopped pickles (sweet or dill)
½ small clove garlic, minced or pressed through garlic press (about ⅛ teaspoon)
2 tablespoons minced fresh parsley leaves
½ cup mayonnaise
¼ teaspoon Dijon mustard
Why This Recipe Works
In developing our best tuna salad recipe, we discovered three steps that eliminated watery texture and bland flavor: First, we chose the best brand of tuna; then, we drained it in a colander or strainer; finally, we seasoned the tuna before adding the mayonnaise.
Instructions
- Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)
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