Take on What to Put in Tuna Salad

Ingredients:

2 cans of tuna (drained)

1/4 cup mayonnaise (or Greek yogurt for a lighter version)

1/4 cup finely diced red onion

1/4 cup diced celery or cucumber

1/4 cup sweet corn kernels

1/4 cup green peas (fresh or thawed frozen)

2 tablespoons diced red bell pepper

1 boiled egg, chopped (optional but adds richness)

Salt and black pepper, to taste

A squeeze of lemon juice (for brightness)

Fresh parsley or dill, chopped (optional)

🥣 Instructions:

1. Prepare the tuna base:
   Drain the tuna and place it in a large bowl. Flake it with a fork to break up any chunks.
2. Add the mix-ins:
   Toss in red onion, celery (or cucumber), corn, peas, and bell pepper.
3. Bind and flavor:
   Add mayonnaise, lemon juice, salt, and pepper. Mix until everything is evenly coated.
4. Optional step:
   Gently fold in the chopped boiled egg and herbs.
5. Chill before serving:
   Refrigerate for 15–30 minutes for the flavors to meld.

🍽️ Serving Ideas:

Serve with crackers or matzo (like in the photo).

Make a tuna salad sandwich or wrap.

Scoop onto lettuce leaves for a low-carb option.

Add to pasta for a quick tuna pasta salad.