While we enjoy a variety of tuna salads, this classic version takes the cake. Crispy celery and red onion add zest and crunch, while mayonnaise and a hint of mustard bring everything together. Although the lemon juice is not traditional, we strongly recommend it to brighten the flavors of the final dish.
Ingredients
Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)
Directions
In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
Cook’s Note
Substitute 1 teaspoon Dijon mustard for the whole-grain mustard and add 2 tablespoons sweet pickle relish.
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