Description
A classic Deluxe Southern Tuna Salad featuring tender tuna, hard-boiled eggs, crisp celery, and flavorful dressing made with mayo, Dijon mustard, and apple cider vinegar. Perfectly seasoned with garlic powder, salt, and pepper, this salad is chilled and served on lettuce or bread for a refreshing and hearty meal.
Ingredients
Scale
Tuna Salad Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup sweet pickle relish or chopped pickles
Dressing Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped fresh parsley (optional)
- Lettuce leaves or bread (for serving, optional)
Instructions
- Prepare the Ingredients: Chop the hard-boiled eggs, celery, red onion, and sweet pickle relish or chopped pickles into small, bite-sized pieces for easy mixing and eating.
- Make the Dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar or lemon juice, garlic powder, salt, and black pepper to create a flavorful and creamy dressing.
- Combine the Salad: Add the chopped tuna, eggs, celery, onion, and pickles into a large mixing bowl. Pour the dressing over the mixture and gently stir to combine all ingredients evenly, ensuring everything is coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning by adding additional salt or pepper if needed to enhance the flavors according to your preference.
- Chill the Salad: Cover the tuna salad and refrigerate for at least 30 minutes to allow the flavors to meld and to serve it well chilled.
- Serve: Spoon the chilled tuna salad onto fresh lettuce leaves or your choice of bread for a sandwich. Garnish with finely chopped fresh parsley if desired.
Notes
- Use fresh lemon juice instead of apple cider vinegar for a slightly different tangy flavor.
- For a lower calorie version, substitute mayonnaise with a light mayo or Greek yogurt.
- Ensure eggs are fully boiled to achieve the perfect texture in the salad.
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- Optional add-ins include diced bell peppers or a pinch of cayenne pepper for heat.
