Ingredients
Equipment
Method
- Prep: Finely chop the celery, red pepper and parsley (if using), and finely dice the onion. Drain the tuna and use a fork to flake the meat as you add it to a mixing bowl. Add the rest of the ingredients except the parsley to the bowl.1 rib celery, 2 tablespoons red bell pepper, 1 sprig fresh parsley, 2 tablespoons red onion, 2 cans tuna, ⅓ cup mayonnaise, 1 teaspoon fresh lemon juice, ¼ teaspoon garlic powder, sea salt, freshly ground black pepper
- Mix: Use a large spoon to mix the ingredients well, adding a little extra mayo if necessary to hold everything together.
- Enjoy: Sprinkle your tuna salad with parsley if desired, and serve as is or on some sliced bread with lettuce and tomato for a tuna sandwich.
Nutrition
Notes
Storage: Tuna salad will last for up to 5 days in a covered container in the fridge.
Meal prep: For tuna sandwiches, make the tuna salad the evening before (doubling the recipe if necessary) and assemble sandwiches in the morning.
