Description
A simple, creamy, and flavorful tuna salad made with canned tuna, crunchy celery, green onions, mayonnaise, and tangy pickles or peperoncini. Perfect for sandwiches, wraps, crackers, or as a light lunch, this easy-to-make dish is ready in 10 minutes and ideal for meal prep or quick meals.
Ingredients
– 2 cans (5 oz each) canned tuna packed in water, drained
– 1 celery rib, finely diced
– 2–3 green onions, sliced
– ¼ cup mayonnaise (or Greek yogurt for a lighter option)
– 2 tablespoons chopped peperoncini or dill pickles
– 1 tablespoon peperoncini juice or pickle juice
– ¼ teaspoon ground black pepper
– Optional: Fresh dill or parsley, chopped (for garnish)
Instructions
- Drain the canned tuna thoroughly to remove excess liquid.
- In a medium mixing bowl, add the tuna, diced celery, sliced green onions, mayonnaise, chopped peperoncini (or pickles), pickle juice, and black pepper.
- Gently mix with a fork or spatula until all ingredients are evenly combined.
- Taste and adjust creaminess by adding more mayonnaise if needed, or extra pickle juice for tang.
- Stir in fresh dill or parsley if using.
- Serve immediately on bread, in lettuce wraps, with crackers, or as a standalone salad.
Notes
Notes
– For a healthier version, substitute half or all of the mayonnaise with plain Greek yogurt.
– Add-ins like hard-boiled egg, avocado, capers, or diced bell pepper enhance flavor and texture.
– Tuna packed in oil can be used, just drain well to avoid an oily texture.
– Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
– Refresh leftovers before serving with a squeeze of lemon juice or extra herbs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Salad, Sandwich Filling
- Method: No-Cook / Mixing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 35mg