Tuna salads are like egg salads; people either love them or hate them. I love both, but only when they're really good. This tuna salad is my go-to recipe; it's simple, only requires a few ingredients, and it's delicious on its own or in a sandwich.
It should also be noted that this is a fairly basic recipe. To spice things up, check out some of the suggested variations at the bottom of the recipe!
To make your tuna salad the best it can be, stick to high-quality canned tuna or cook and flake your own. When purchasing canned varieties, I use Crown Prince's Wild Caught Albacore Tuna packed in spring water.
- 2 7-ounce cans white tuna, drained and flaked
- 1/2 cup low-fat mayonnaise or low-fat soy mayonnaise
- 2 T. dairy-free sour cream (optional)
- 2 T. finely diced onion
- 2 T. sweet pickle relish
- 2 T. dill pickle relish
- Pinch of garlic powder
- Salt and freshly ground pepper, to taste
1. In a medium-sized mixing bowl, combine the tuna, low-fat mayonnaise, dairy-free sour cream (if using), and diced onion, stirring until well mixed. Add the remaining ingredients, stirring until well combined. Cover and store in the refrigerator for 15-30 minutes before serving. Serve with crackers, atop salad greens, or in a sandwich or wrap.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||0 g|