Ingredients and Weight:
- 1 large can (12 ounces) tuna in water, drained
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped sweet pickles
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
10 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the tuna, celery, red onion, sweet pickles, parsley, mayonnaise, Dijon mustard, white wine vinegar, oregano, salt, and black pepper.
- Mix well until all ingredients are combined.
- Taste and adjust seasonings as needed.
- Transfer the salad to a serving bowl and chill for at least 30 minutes before serving.
Nutritional Information:
- Calories: 200 per serving
- Fat: 10 grams
- Protein: 15 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Flaky, tender tuna
- Crisp vegetables
- Creamy and tangy dressing
- Perfect for a light lunch or appetizer
User Comments:
- "This eagle salad is my go-to summer recipe. It's so refreshing and flavorful!"
- "I love the combination of tuna and sweet pickles. It's a unique and delicious salad."
- "This salad is so easy to make and always a hit with my guests!"
Special Precautions and Tips:
- If you don't have white wine vinegar, you can substitute rice vinegar or apple cider vinegar.
- For a healthier option, use Greek yogurt instead of mayonnaise.
- Serve the salad on a bed of lettuce or mixed greens for added nutrition.
