Classic Tuna Salad
June 3, 2019
: 4
: 10 min
: 15 min
: 25 min
: Super Easy!
It's always nice to lighten things up for lunch and dinner. Especially during the summer months. I always love a good salad, but sometimes it's nice to add a scoop of tuna or chicken salad to a big plate of greens. This tuna salad is so good and super easy to mix together and you probably keep all of these ingredients on hand. You can add a scoop to a plate of salad greens, add to a hollowed out tomato. Also, you can stuff an avocado half or make a delicious sandwich with your favorite type of roll or bread. I love this on a Ciabatta Roll with fresh arugula and a few tomato slices. How about making a healthy wrap by adding a nice serving of this tuna salad to a big piece of romaine or iceberg lettuce? The possibilities are endless!
Ingredients
- 8oz White Albacore Tuna in Water, drained
- 2 Soft Boiled Eggs
- 1 Shallot, minced
- 1/4 cup Parsley, chopped
- 1 stalk of Celery, minced
- 3 TBS Extra Virgin Olive Oil
- 1/4 cup Mayonnaise
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp garlic power
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- 1/4 tsp Celery Salt
Directions
- Step 1 Add drained tuna to a medium size bowl
- Step 2 Add eggs to a small saucepan filled with water and bring to a boil
- Step 3 Reduce heat and continue to cook for about 7 minutes
- Step 4 Rinse the cooked eggs under cold water, peel the eggs and chop into bowl with the tuna
- Step 5 Add shallots, parsley, celery, olive oil, mayonnaise
- Step 6 Add all of the seasonings and mix to combine
- Step 7 Cover and let chill in the fridge until ready to serve
