Description
A classic Deluxe Southern Tuna Salad featuring canned tuna, hard-boiled eggs, and a flavorful dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. This easy-to-make salad combines crunchy celery, tangy pickles, and fresh parsley for a delicious and satisfying meal served chilled.
Ingredients
Scale
Tuna Salad Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup sweet pickle relish or chopped pickles
Dressing
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped fresh parsley (optional)
Serving (Optional)
- Lettuce leaves or bread
Instructions
- Prepare the Ingredients: Drain the canned tuna thoroughly and chop the hard-boiled eggs, celery, red onion, and pickles into small, bite-sized pieces.
- Make the Dressing: In a separate bowl, combine mayonnaise, Dijon mustard, apple cider vinegar or lemon juice, garlic powder, salt, and black pepper. Whisk until smooth and well blended.
- Combine the Salad: In a large mixing bowl, add the drained tuna, chopped eggs, celery, onion, pickles, and fresh parsley if using. Pour the prepared dressing over the mixture.
- Mix Thoroughly: Gently stir the salad ingredients with the dressing until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
- Chill the Salad: Cover the tuna salad and refrigerate for at least 30 minutes to allow flavors to meld and serve chilled.
- Serve: Serve the Deluxe Southern Tuna Salad on a bed of crisp lettuce leaves or between slices of your favorite bread for a tasty sandwich option.
- Enjoy: Enjoy this savory and refreshing tuna salad as a light lunch, picnic dish, or side for your Southern-inspired meals.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Use freshly squeezed lemon juice for a brighter flavor instead of apple cider vinegar if preferred.
- To make the salad more filling, add chopped celery leaves or chopped green apples for extra crunch.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve chilled for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: Southern American
