New York Diner Tuna Salad
Classic New York deli tuna salad made with canned tuna, mayonnaise, and crunchy celery. Serve it on a sandwich, in a wrap, or as a diner-style salad plate over crisp greens. Easy to make and perfect for lunch or a light dinner.
Equipment
- Colander (or a fine-mesh strainer)
- Can opener
- Medium mixing bowl
- Fork
- Cutting board
- Chef's Knife
- Measuring cups and spoons
Ingredients
- 2 (5 oz) cans solid white Albacore tuna, packed in water
- 3-4 tablespoons mayonnaise
- ½ cup chopped celery, 2 stalks, trimmed and finely chopped
- ¼ cup finely chopped red onions
- 1 tablespoon chopped fresh dill or 1 teaspoon dried
- sea salt and black pepper to taste
Instructions
- Drain the tuna well in a colander, then transfer it to a mixing bowl.
- Using the back of a fork, mash the tuna until broken into very small pieces.
- Add the mayonnaise, celery, red onion, dill, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning as needed.
Notes
How to Serve Deli Tuna Salad: Serve the tuna salad on sandwiches, in wraps, or over greens. For a diner-style plate, arrange torn lettuce on a plate, top with tomatoes, cucumber, olives, and green onions, and add a generous scoop of tuna salad.
Storage: Store tuna salad in an airtight container in the refrigerator for up to 5 days. Keep it at 40°F or below and don't leave it out for more than 2 hours. Tuna salad does not freeze well.
Nutrition
Calories: 307.4kcalCarbohydrates: 2.9gProtein: 32.9gTotal Fat: 17.4gSaturated Fat: 2.9gCholesterol: 70mgSodium: 526.8mgPotassium: 399.7mgFiber: 0.8gSugar: 1.3g
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