Description

A classic tuna salad sandwich recipe combining flaky tuna, chopped hardboiled eggs, and crunchy celery, all mixed in a creamy dressing of mayonnaise, pickle relish, and lemon juice. Perfectly seasoned and chilled to meld flavors, this versatile tuna salad can be served on bread, wraps, lettuce, or crackers for a quick, satisfying meal.

Ingredients

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

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Instructions

Drain the tuna: Open the can of tuna and carefully drain all the water to prevent the salad from becoming watery.
Mix the ingredients: In a large bowl, combine the drained tuna, chopped hardboiled eggs, chopped celery, mayonnaise, pickle relish, and lemon juice. Season with salt and pepper to taste, then mix thoroughly until the mixture is creamy and evenly combined.
Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for about 30 minutes. This resting time allows the flavors to meld together and helps the salad firm up.
Serve: Stir the tuna salad after chilling, then serve it on your favorite bread as a sandwich, wrapped in a tortilla, over fresh lettuce leaves, with crackers, or on top of a salad for a lighter option.

Notes

For extra flavor, add a dash of Dijon mustard or a sprinkle of fresh dill.
Use low-fat mayonnaise for a lighter version.
Hardboil eggs ahead of time to save prep time.
Try adding chopped onions or pickles for added crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.