Ingredients
Scale
For the Tuna Salad:
- 2 cans of tuna in water or oil (drained)
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard (optional for extra flavor)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1/4 cup finely chopped celery (optional for crunch)
- 1/4 cup finely chopped red onion (optional for extra flavor)
For Serving:
- Lettuce leaves, crackers, or sandwich bread (optional)
- Fresh herbs for garnish (parsley or dill)
Instructions
Prepare the Tuna Salad
- Boil the Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Reduce the heat to medium and simmer for 9-10 minutes. Once done, transfer the eggs to a bowl of ice water to cool.
- Drain the Tuna: Open the cans of tuna and drain the liquid. Place the tuna in a large mixing bowl.
- Chop the Eggs: Peel the boiled eggs and chop them into small pieces. Add them to the bowl with the tuna.
- Mix the Salad: Add the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper to the bowl. Stir gently until everything is well combined.
- Add Optional Ingredients: If you’re using celery or red onion, chop them finely and mix them in with the salad. Taste and adjust seasoning as needed.
Serve and Enjoy
- Assemble the Dish: Serve the tuna salad with egg in a bowl, on a bed of lettuce, or between two slices of bread for a sandwich.
- Garnish: Sprinkle with fresh herbs like parsley or dill for extra flavor and a burst of color.
- Prep Time: 10 min.
- Cook Time: 10 min.
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 22g