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Homemade Tuna Salad Recipe photo

Tuna Salad Recipe

This Tuna Salad Recipe is a quick and delicious meal! A blend of tender tuna, creamy dressing, and crunchy veggies makes it a must-try!
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: American

Ingredients
  

Ingredients
  • 2 cans tuna in water well drained
  • 2 boiled eggs peeled and diced
  • 3 baby dill pickles finely chopped
  • 1 celery stick finely chopped
  • 1/4 cup yellow onion finely chopped
  • 1/4 cup mayonnaise *choose your favorite brand
  • 1/4 cup sour cream
  • fine sea salt to taste
  • cracked black pepper to taste

Equipment

  • Mixing Bowl
  • Cutting board
  • Knife
  • Can opener
  • Measuring cups
  • Spoon or spatula

Method
 

Instructions
  1. Start by draining the tuna thoroughly to avoid a watery salad. Then, chop the boiled eggs, dill pickles, celery, and onion into fine pieces.
  2. In a large mixing bowl, add the drained tuna and diced boiled eggs. Use a fork to break up the tuna into smaller pieces, making it easier to mix.
  3. Next, stir in the chopped dill pickles, celery, and yellow onion. These will add a delightful crunch and flavor to your salad.
  4. In a separate bowl, whisk together the mayonnaise and sour cream until smooth. Then, add this creamy mixture to the tuna and vegetable mix. Stir everything together until well combined.
  5. Finally, sprinkle in fine sea salt and cracked black pepper according to your preference. Taste the salad and adjust the seasoning if necessary.
  6. For the best flavor, let the tuna salad chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld beautifully. Serve it on a bed of greens, in a sandwich, or with your favorite crackers.

Notes

  • Store the tuna salad in an airtight container for up to 3-4 days in the refrigerator.
  • Avoid freezing the salad as the texture may change after thawing.
  • Experiment with different vegetables for seasonal upgrades!