Tuna Salad Recipe

Course: appetizer/dip, Lunch

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: people

Calories: 272kcal

Canned tuna, walnuts, apples, mayo, and red onions make this Tuna Salad so satisfying!

Mix the tuna, apples, walnuts, mayo, onion, and lemon juice until well-combined. Add salt and pepper to taste.
10 ounces canned tuna, 1 apple, ⅓ cup chopped walnuts, 5 tablespoons mayonnaise, 1 tablespoon finely diced red onion, 1 tablespoon fresh lemon juice, Kosher salt and freshly ground black pepper
Top with cilantro or parsley if desired. Chill in the refrigerator.
Fresh cilantro or parsley

I prefer tuna packed in water with a dolphin-safe label. You can buy cans or packets. I recommend light or skipjack tuna because they are both lower in mercury than albacore.
You can use oil-packed tuna, but I recommend draining it over a fine-mesh sieve and rinsing with cold water before using.
Use a high-quality mayonnaise. You will definitely taste it! I like olive-oil based mayo.
You can use any kind of apple you like. For a sweeter taste, use Fuji or Honeycrisp. For a tart taste, use Granny Smith.
If red onion sounds too strong for you, soak them in ice water for 10 minutes. Green onions make a milder tuna salad.
Mix the salad gently to preserve the texture.

Storage: Store tuna salad in an airtight container in the refrigerator for up to 4 days.