Description
This Classic Tuna Salad Sandwich recipe combines flaky tuna with crunchy celery, creamy mayonnaise, and tangy pickle relish, enhanced by chopped hardboiled eggs and a splash of lemon juice. Perfectly chilled to meld the flavors, it makes a delicious, easy-to-prepare filling for sandwiches, wraps, or salads in just 35 minutes.
Ingredients
Scale
Salad Base
- 1 (12 ounce) can tuna, drained
- 2 hardboiled eggs, chopped
- ¼ cup celery, chopped
Dressing & Flavor
- ½ cup mayonnaise
- 2 tablespoons pickle relish
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Drain the Tuna: Open the can of tuna and carefully drain all the water to ensure the salad isn’t watery, which helps maintain a creamy texture without extra liquid.
- Mix the Ingredients: In a large bowl, combine the drained tuna, chopped hardboiled eggs, and celery. Add the mayonnaise, pickle relish, and lemon juice. Season with salt and pepper to taste. Mix thoroughly until all ingredients are evenly incorporated and the mixture becomes creamy.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for about 30 minutes. This chilling step allows the flavors to meld together and the salad to set firmer, enhancing the taste and texture.
- Serve the Tuna Salad: After chilling, stir the salad once more and serve it on your favorite bread as a sandwich, use it as a wrap filling, place it atop lettuce leaves, with crackers, or over a fresh salad for a lighter meal option.
Notes
- Use good-quality canned tuna packed in water or oil based on preference.
- Adjust the amount of mayonnaise to achieve your desired creaminess.
- For added flavor, consider adding a teaspoon of Dijon mustard or chopped fresh herbs like dill.
- Serve immediately after chilling for best freshness, or store in an airtight container in the refrigerator for up to 2 days.
- Hardboiled eggs add texture and protein to the salad, but can be omitted if preferred.
