Add tuna, mayonnaise, celery, red onion, dill pickles, parsley, lemon juice, Dijon mustard and garlic to a mixing bowl. Toss ingredients and season with salt and pepper. Taste and adjust seasoning if necessary.
You can serve the tuna salad on toasted slices of bread along with a lettuce leaf and a tomato slice. You can also serve it on croissants, bagels, tortillas or lettuce leaves.
NOTES
Finely chop the red onion and celery so that they mix evenly with the other ingredients.
Substitutions: You can use cooked salmon instead of tuna fish if that is what you prefer. You can also substitute the Dijon mustard for yellow, stone-ground, brown, or your favorite mustard.
Mayo-free: For a lower fat option, you can substitute half of the mayonnaise with Greek or plain yogurt.
Additional mix-ins: You can add chopped hard-boiled eggs or chopped avocado to your salad.
Toppings: Place this tuna salad on toasted bread slices with lettuce, tomato slices or cucumber slices.
Gluten-Free, Paleo & Low-Carb: The tuna spread is gluten-free, Paleo, Whole30 and low-carb. You can serve it on gluten-free/low-carb bread, bagels or lettuce leaves for a healthy alternative.
Keep refrigerated and covered until ready to use.
NUTRITION
Nutrition Facts
Tuna Salad (Sandwich)
Amount Per Serving
Calories 133Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 32mg11%
Sodium 744mg31%
Potassium 217mg6%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 17g34%
Vitamin A 213IU4%
Vitamin C 5mg6%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course Salad, Sandwich
Cuisine American
Keyword homemade tuna salad, tuna mayo salad, tuna mayo sandwich