"Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color. " — Emily
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1 (6 ounce) can
chopped fresh parsley
ground black pepper
paprika to taste
I have been making this tuna salad since it was uploaded over 4 years ago. Definitely only make this with 12 oz of tuna. Do NOT be afraid to add more celery and onion. In mine I put closer to 1/2 cup of each. Also, in addition to everything in this recipe try adding 3/4 TBSP of red wine vinegar. It is AMAZING. I just made a batch and I think I would ruin it by putting in on a sandwich with cheese. For now I'm just eating it with crackers so I can taste all of the fresh flavors.
This has all the makeings for a great tuna fish sandwich. I made just like the recipe with the exception of adding a chopped dill pickle. Do note that the recipe will make a lot more than four servings.
Mmmmm, I could eat a tuna sandwich every single day I love it that much. This recipe is good, I like the addition of the fresh parsley & lemon juice. I also added some hot giardinera relish, (which may sound strange but is really good with tuna). I cut the mayo down to 1/4 cup & it was still too much for my preference, but I really did like the recipe. Thanks Emily! ;)
Best tuna salad I ever tasted.
This recipe is amazing. Very flavorful, and definately not fishy tasting. I like it on toasted bread with a thick tomato slice and topped with melted cheese, yum!
I didn't have fresh parsley, I used dried instead. I also didn't add any extra salt as tuna fish is pretty salty on it's own. This made two sandwiches. I didn't have any myself but the kids seemed to like it. My son said it needs pickles next time.
I made this for lunch today and used light mayo, a bit less than called for actually. It was great - just perfect on whole grain toast.
I used 2 cans of tuna, 2 stalks of chopped celery (coz liked the extra crunchiness), a small red chopped onion (coz liked the spiciness). Also added 1 tsp. of sweet relish, squeezed 1/2 small-sized lemon juice onto the tuna and finally added some dried cranberries as well as raisins onto 1/2 cup of mixture consisting of miracle whipp & regular mayo. I served this salad with wholemeal bread as breakfast and lunch the next day & found that it taste soooo yummy as I am eating now... minus the usual fishy smell; while hubby just texted to review that though this salad tastes good, but it doesn't taste like tuna anymore! So, a 4-star for this recipe to justify our mixed reviews but I personally would make this again and again and again... as I love the refreshing and unique taste. LATEST: Finished off the salad leftover this afternoon over 4 pieces of low-salt crackers and topped with some ceyanne pepper and the tuna salad really tasted so much better with crackers on the 2nd day, believe me... Yummy, yummy and yummy:)
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Fish Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 200
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