Description
This Quick & Easy Tuna Salad with Celery & Relish is a flavorful and satisfying dish perfect for a light lunch or snack. Combining canned wild albacore tuna with crunchy celery, sweet pickle relish, and a creamy dressing of mayonnaise or Greek yogurt, this recipe is simple, nutritious, and ready in just 10 minutes. The addition of garlic and onion powder adds a delicious depth of flavor, making this tuna salad a versatile meal option you’ll crave.
Ingredients
Scale
Salad Ingredients
- 2 cans Canned Wild Albacore Tuna (drained)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 1/4 cup Sweet Pickle Relish (or chopped pickles)
- 1 stalk Celery (finely chopped)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Tuna: Drain the cans of wild albacore tuna thoroughly to remove excess liquid, then place the tuna into a medium-sized mixing bowl, breaking it up gently with a fork.
- Add Dressing: Add 1/2 cup of mayonnaise or Greek yogurt to the tuna. Mix well to combine, creating a creamy base for the salad.
- Incorporate Vegetables and Relish: Stir in the finely chopped celery and 1/4 cup of sweet pickle relish (or chopped pickles). These ingredients add crunch and tanginess to the salad.
- Season: Sprinkle 1 teaspoon each of garlic powder and onion powder over the mixture. Add salt and pepper to taste, then mix all ingredients thoroughly to ensure even seasoning.
- Chill and Serve: For best flavor, refrigerate the tuna salad for at least 10 minutes before serving. Then, enjoy as a sandwich filling, on top of greens, or with crackers.
Notes
- Using Greek yogurt instead of mayonnaise lowers fat and adds protein.
- Adjust relish quantity according to your sweetness preference.
- For extra crunch, add chopped red onion or bell peppers.
- Serve on whole grain bread or wrapped in lettuce for a healthier option.
- This tuna salad can be stored in an airtight container in the refrigerator for up to 3 days.
