Ingredients and Weight:
- 2 (12-ounce) cans of tuna, drained
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- Optional: 1/4 cup drained capers
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, flake the tuna and discard any bones or skin.
- Add the celery, onion, parsley, mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper.
- Mix well until combined.
- If desired, add capers.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15g
- Protein: 25g
- Carbohydrates: 10g
Dish Characteristics:
- Creamy and satisfying
- Savory and slightly tangy
- Can be served on crackers, bread, or as a dip
User Comments:
- "This tuna salad is the perfect balance of flavors. It's creamy, tangy, and just the right amount of salty."
- "I love that this recipe is so quick and easy to make. It's a great lunch or dinner option."
- "The addition of capers gives this tuna salad a nice briny flavor."
- "I substituted Greek yogurt for the mayonnaise to make it a bit healthier."
Special Precautions and Tips:
- Use fresh, high-quality tuna for the best flavor.
- If you don't have white wine vinegar, you can substitute apple cider vinegar or red wine vinegar.
- To make the salad ahead of time, prepare it as directed and refrigerate for up to 4 days.
