Homemade Tuna Salad
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Tuna | Two 5-oz (140 g) cans | Well drained |
| Mayonnaise | ½ cup (120 g) | — |
| Dijon or yellow mustard | 1 tablespoon | — |
| Lemon juice or apple cider vinegar | 1 tablespoon | Fresh if possible |
| Celery | ⅓ cup (40 g) | Finely chopped |
| Red or sweet onion | 2 tablespoons | Finely chopped |
| Fresh parsley or dill | 1 tablespoon | Optional |
| Salt | ¼ teaspoon | Adjust to taste |
| Black pepper | ¼ teaspoon | — |
| Paprika | ⅛ teaspoon | Optional, for gentle warmth |
Instructions
- Place the drained tuna in a medium bowl and use a fork to break it into small flakes.
- Add the mayonnaise, mustard, and lemon juice. Stir until the mixture becomes smooth and creamy.
- Fold in the celery, onion, and fresh herbs.
- Season with salt, pepper, and paprika to your liking.
- Refrigerate for 15–30 minutes to allow the flavors to blend, or serve immediately if preferred.
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