Home & Cuisine

Classical tuna salad

  • 340 g tuna, canned in water
  • 115 g mayonnaise, home-made
  • 1 pcs celery stalk
  • 1 clove garlic, minced
  • 1 pcs dill pickles
  • 4 pcs Lettuce leaves for serving
  • 2 tbsp parsley, fresh, minced
  • 2 tbsp red onion, minced and soaked in cold water for 5 minutes then drained
  • 2 tbsp freshly squeezed lemon juice
  • 0.2 tsp Dijon mustard
  • 1 pinch black pepper
  • 1 pinch salt

  1. Place the shredded tuna in a medium mixing bowl and add in the garlic, pepper, salt, lemon juice, celery, parsley, and pickled dill until evenly combined.
  2. Use a wooden spoon or spatula to fold in the mustard and mayonnaise until the tuna mixture is well moistened.
  3. Serve the salad on lettuce leaves.
  4. The salad can be kept for up to 3 days.

Good points

  • Low in cholesterol
  • Very high in vitamin B6

You can find the recipe of homemade mayonnaise here.

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 195.42 kcal
Carbohydrates: 9.14 g
Cholesterol: 38.08 mg
Sugar: 2.62 g
Protein: 17.3 g
Fat: 10.5 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com