I’ve always loved tuna salad and I really love tuna melts. I often make it at home for lunch during the week. I love this recipe for tuna salad because it’s so easy to make yet has a restaurant edge to it!
I hope you enjoy tuna salad as much as I do. This is definitely a go-to recipe for me and my family. I also do a weekly salad group with my neighbors and I often make this for them. It’s not your typical tuna salad recipe – crunchy carrots, red onion, and celery help add texture. Salt, black pepper, garlic powder and lemon juice help add flavor. And lastly, parsley makes it “fancy!”
As I mentioned above, this salad is great on sandwich and even better in tuna melts. I plan to post a recipe for my tuna melts very soon. To put it simply…add a few good slices on cheese and this tuna salad between two buttered pieces of bread and fry it up. SO GOOD.
Choosing the brand of tuna makes all the difference in this recipe. I have found that the more expensive brands of tuna are just better. I specifically like Wild Planet’s white albacore tuna – it’s chunkier and not as mushy as other brands.
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- 25 ounces canned white albacore tuna, drained (see blog post for my favorite brand)
- 3 large carrots, diced
- 1/3 cup diced red onion
- 2 celery stalks, diced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2-3/4 cup plain mayonnaise
- 1 tablespoon fresh lemon juice
- Handful of fresh parsley, chopped
- In a large bowl mix together mayo, lemon juice and spices then add the rest of the ingredients. Taste, add more mayo if you would like and more salt. Serve with crackers, on a sandwich or use for a tuna melt.