Tuna salad is way underestimated in my opinion. I make a batch at least once a week and it’s hands down one of my favorite healthy lunches! Everyone has their own favorite way to make tuna salad, but I learned this recipe from my mama years ago (she learned from her dad), and I might be biased, but our recipe truly is the best! I season mine with old bay, a classic seafood seasoning, and put lots of crunchy goodness in there for texture and flavor. Tuna salad is so great for meal prepping, which is why I tend to make this recipe almost weekly. Do yourself a favor and make the best tuna salad you’ve ever eaten by following my simple but flavorful recipe!

One thing about this recipe is that you can swap ingredients or omit any that you might not like. For instance my husband does not like pickles so I make half of the batch with pickles and half without. You could also use red or white onion, add bell pepper for crunch, etc. based upon what you have in your fridge at the time. The main thing is that you add some texture, add a good amount of seasoning, and beyond that you are good to go!

I also suggest using tuna in olive oil, which is simply my preference. I like tuna in olive oil because i find the flavor is better and the tuna is less dry, which means I don’t have to use as much mayo. Feel free to use tuna in water, but you might want to adjust the mayo amount depending on how you like the consistency of your tuna salad. I also prefer lots of crunch in my tuna salad, but if you prefer a smoother texture, simply place into a food processor!

I love to serve this tuna salad with crackers, make lettuce wraps, or make a traditional tuna salad sandwich. There are so many possibilities, but any way you choose to serve it up, you will be making this recipe again and again!

Ingredients:

• 2 Cans Tuna in Olive Oil, drained (can sub tuna in water if desired)

• 1/4 Cup Finely Diced Onion

• 1/4 Cup Finely Diced Celery (about 2 stalks)

• 1/4 Cup Finely Diced Dill Pickles

• 1/8 Cup Chopped Green Olives (optional)

• 2 Chopped Boiled Eggs

• 2 Tbsp. Mayonnaise

• 1 Tbsp. Yellow or Dijon Mustard

• 1/2 Tsp. Kosher Salt

• 1/2 Tsp. Black Pepper

• 1/2 Tsp. Old Bay Seasoning

Directions:

• Combine all ingredients into a large bowl and mix throughly. Taste test for salt and pepper and adjust if necessary.

• Serve immediately or store in the fridge up to a week.

Note: I like my tuna salad with less mayonnaise, but feel free to add another tablespoon if you prefer.

It does’t get much easier than this right here friends. I hope you will add my tuna salad to your next meal prep and see just how simple and tasty it is for yourself!