Introduction
There’s something timeless about a bowl of fresh tuna salad. It reminds me of simple kitchen moments—mixing ingredients, tasting, adjusting, enjoying the comfort of real food. I remember one afternoon when Lina Vexley, a close friend and gifted home cook, invited me to try her version. It wasn’t fancy, but it was perfect—bright, creamy, full of texture, and the kind of dish that feels both nourishing and nostalgic. Her tuna salad has since become a staple in my kitchen, a recipe I reach for whenever I want something easy, wholesome, and satisfying.
Tuna Salad
Equipment
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cans tuna in water drained
- 1 cup cherry tomatoes halved
- 1 cup cucumber slices
- 1/2 cup diced bell peppers
- 2 hard-boiled eggs chopped
Dressing
- 1/3 cup mayonnaise
- 1 tbsp lemon juice fresh
- 1 tsp dijon mustard
- salt & pepper to taste
Instructions
- In a mixing bowl, combine the drained tuna with the chopped eggs.
- Add cherry tomatoes, cucumbers, and diced bell peppers.
- In a separate small bowl, whisk together mayonnaise, lemon juice, dijon mustard, salt, and pepper.
- Pour the dressing over the tuna mixture and gently fold until coated.
- Serve chilled over fresh lettuce or use as a filling for sandwiches or wraps.
Notes
Nutrition
How to Make Tuna Salad
Creating a truly great tuna salad is all about balancing creaminess, texture, and bright flavors. Start by draining your tuna well—this prevents the salad from becoming watery. Add the tuna to a medium mixing bowl and gently break it apart with a fork. Next, stir in the mayonnaise. If you prefer a lighter version, combine mayo with plain Greek yogurt for a tangy, protein-rich alternative.
Now fold in the chopped hard-boiled egg, which adds richness and a satisfying bite. Celery is essential for crunch, so dice it finely and mix it in along with chopped pickles for that irresistible tang. Cherry tomatoes add freshness and color, giving the salad a more vibrant, wholesome feel.
Season with salt and pepper, then taste and adjust. Some people enjoy adding a squeeze of lemon, dill, or even a touch of mustard—feel free to customize it to your own tastes. Once everything is well mixed, chill the tuna salad for at least 20 minutes. This allows the flavors to blend and creates the perfect texture.
Serve your tuna salad over a crisp bed of lettuce, on toasted bread, in a wrap, or even stuffed into cucumbers for a low-carb option. It’s versatile, simple, and always satisfying—a dish that shines because of its honest, uncomplicated goodness.
Conclusion
Tuna salad is one of those rare recipes that fits into almost any mealtime—quick lunches, meal prep, sandwiches, wraps, or refreshing bowls. Its simplicity is exactly what makes it special. With just a few fresh ingredients, you create something nourishing, flavorful, and endlessly customizable. Whether you enjoy it light and crunchy or rich and creamy, this classic dish remains a reliable favorite. Make it your own, share it with someone you love, and let it become part of your kitchen traditions just as it became part of mine.