Ingredients and Weight:
- Canned tuna in water, drained: 3 cans (16 ounces each)
- Celery, chopped: 2 cups
- Red onion, finely chopped: 1 cup
- Dill pickles, chopped: 1 cup
- Hard-boiled eggs, chopped: 4
- Mayonnaise: 1/2 cup
- Dijon mustard: 1 tablespoon
- Lemon juice: 1 tablespoon
- Freshly ground black pepper, to taste
- Salt, to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the tuna, celery, red onion, dill pickles, and hard-boiled eggs.
- In a separate bowl, whisk together the mayonnaise, dijon mustard, lemon juice, salt, and pepper.
- Pour the mayonnaise mixture over the tuna mixture and stir until combined.
- Taste and adjust seasonings as needed.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
(Per serving, based on 8 servings)
- Calories: 250
- Fat: 11 grams
- Cholesterol: 25 milligrams
- Sodium: 500 milligrams
- Carbohydrates: 20 grams
- Protein: 15 grams
Dish Characteristics:
- Refreshing and flavorful
- Perfect for a summer picnic
- Can be easily customized to suit individual tastes
- High in protein, making it a satisfying snack or lunch
User Comments:
- "This salad is the perfect balance of sweet, tangy, and savory."
- "I love how easy it is to make and how it always disappears quickly at picnics."
- "I added a few chopped jalapeños for a little extra kick, and it was delicious."
- "This salad is always a crowd-pleaser, and I highly recommend it for any summer gathering."
- "I've tried many tuna salad recipes, but this one is definitely my favorite."
Special Precautions and Tips:
- Use high-quality tuna for the best flavor.
- If you don't have dill pickles, sweet pickles or relish can be substituted.
- The salad can be stored in the refrigerator for up to 3 days.
- For a gluten-free option, use gluten-free mayonnaise.
