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Description
This is one of those salads that just gets better with a couple of days in the fridge, which means you can put it together on a Sunday to enjoy during the week for lunches. Serve the tuna salad over lettuce, tuck it into a sandwich, or serve it with crackers and celery sticks. The recipe, which makes 2 cups, is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup mayonnaise
- 1 Tbsp. yellow mustard
- 1 tsp. white distilled vinegar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 10 oz. tuna packed in water (two 5-oz. cans, drained)
- 1 stalk celery (finely chopped; 1/2 cup)
- 2 Tbsp. sweet relish (or chopped dill pickle or dill pickle relish)
- 2 Tbsp. sweet onion (minced, such as Vidalia or Maui; or use green onion)
- butter lettuce leaves (or sliced sandwich bread, for serving)
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Directions
- Stir together mayonnaise, mustard, vinegar, salt, and pepper in a medium bowl. Add tuna, celery, relish, and onion. If making tuna salad ahead, chill airtight up to 2 days.
- Serve scoops of tuna salad on lettuce leaves or make sandwiches with bread.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium360mg15% |
| Potassium30mg1% |
| Protein0g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber0g0% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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