Healthy Tuna Salad

A flavour-packed Healthy Tuna Salad made with mayo, celery and pickles and combined with a creamy dill and chives dressing. Just 5 minutes prep time and no chilling required.

5 from 2 votes

Print Pin

Course: Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 5

Total Time: 5

Servings: serves

Calories: 146kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Mixing bowl and spoon
Thermomix optional

Ingredients

425 g tuna canned and drained
½ cup whole egg mayonnaise see notes
3 stalks celery diced
¼ red onion finely diced
35 g (¼ cup) pickles or dill cucumbers finely diced
2 tbs dill and chives chopped
1 tbsp dijon mustard
salt and pepper to season

Instructions

Place the drained tuna into a large bowl.
Add the whole egg mayonnaise, celery, red onion, pickles, fresh dill and chives, dijon mustard, salt and pepper.
Mix until all of the ingredients are combined.
*If using a Thermomix - chop the celery, red onion, pickles, dill and chives for 6 seconds, Speed 4. Scrape down the sides of the bowl. Add the remaining ingredients and mix for 10 seconds, Reverse, Speed 2. Scrape down the sides of the bowl and repeat until combined.
Serve in a sandwich, wrap, lettuce cups or in a halved avocado.

Notes

RECIPE NOTES & TIPS

Want your salad to be extra creamy? Make sure you use whole egg mayo and stir through a little extra mayo when combining.
For a thick, creamy salad, ensure you drain all of the liquid from the tuna and use a good quality whole egg mayo.
Stir the salad again just before serving to ensure all of the dressing has coated the tuna and veggies.
Storing - tuna salad is best served immediately or within the first 2 days, however, you can store tuna salad in an airtight container in the fridge for up to 4 days.
This recipe is not suitable for freezing.

Nutrition