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Tuna Salad


  • 2 cans solid white tuna in water
  • 1 small celery rib minced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped pickles sweet or dill
  • ½ small garlic clove minced.
  • 2 tablespoons minced fresh parsley
  • 2 hard boiled eggs diced
  • ½ cup mayonnaise
  • ¼ teaspoon Dijon mustard
  • Salt and pepper


  • Drain tuna in a colander and shred with a fork until no clumps remain.
  • Transfer tuna to a medium bowl.
  • Add salt and pepper (approximately ½ tsp salt and ¼ tsp pepper), celery, onion, pickles, garlic, eggs and parsley until evenly blended.
  • Fold in mayonnaise and mustard and until evenly incorporated.
  • Refrigerate for up to 3 days.


I prefer my tuna salad on whole what toast.
Adapted from Cook's Illustrated