Tuna Salad

Tuna salad is a quick and easy meal that's full of incredible flavor, uses simple ingredients. Perfect for sandwiches, served with crackers, on a bed of lettuce or grilled as a delicious tuna melt.

Course Main Course

Cuisine American

Prep Time 10

Total Time 10

Servings people

Calories 500kcal

Author Jessica Robinson

Ingredients

Tuna Salad

4 (5-ounce) cans tuna, packed in water (drained)
¼ cup Italian seasoned breadcrumbs
¼ cup grated Parmesan cheese
½-3/4 cup mayonnaise (adjust as needed)
2-3 ribs celery, finely diced
3 tablespoons red onion, finely chopped
1 teaspoon onion powder
½ teaspoon garlic powder
ground black pepper (to taste)

Instructions

Tuna Salad

Using a can opener, carefully open the cans of tuna. Hold the can with the lid over the sink. Tilt the can and press the lid to allow the water in the can to drain.
In a medium bowl, combine tuna, mayonnaise, celery, onion, Parmesan cheese, seasoned breadcrumbs, onion powder, garlic powder, black pepper to taste and combine with a large spoon or a fork.
Stir all of the ingredients together until thoroughly combined.
Taste the seasonings and adjust to your liking. Cover the bowl with plastic wrap and refrigerate or serve immediately.

Serving Tuna Salad

Spoon a tablespoon or two onto slices of bread to make a sandwich. Or serve with crackers for a snack or serve on top of salad greens with fresh cucumber slices, cherry tomatoes, sliced peppers and other vegetables for a healthy meal.

Notes

Tuna - I prefer solid white albacore tuna packed in water. I usually buy cans, but packets will also work instead. Or, substitute oil-packed tuna. Be sure to decrease the amount of mayonnaise if you do.

Salt - Since my recipe uses grated Parmesan cheese, I generally do NOT add any additional salt.

Mayonnaise - We prefer Duke's or Hellman's mayonnaise, but you are welcome to substitute another brand you love or Miracle Whip for a more tangy flavor. (Occasionally, you may need to add a little more mayonnaise after it's been refrigerated because it can get absorbed by the bread crumbs.)

Additions - Add sweet pickle relish, minced dill pickles, chopped fresh dill or chopped hardboiled eggs for additional flavor.

Storage - Store leftovers in the refrigerator, covered for up to 4-5 days.
I find covering with several layers of plastic wrap help keep the tuna fresh, plus prevent other items in your refrigerator from tasting like tuna. You can also use a Pyrex container with plastic lid for easy storage.

Nutrition