Deli Style Tuna Salad Recipe
Make this deli-style tuna salad to add to bread, a salad, or eat alone. It contains the perfect blend of chopped veggies, seasonings and mayo.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dinner, Lunch
Cuisine: American
Keyword: deli style tuna salad, tuna, tuna fish, tuna salad with peas
Servings: 2 people
Calories: 293cal
Cost: $3
medium bowl
Fork
can opener
Cutting board
knife
- 10 ounces canned tuna (2) 5-ounce cans, drained)
- 3 tbsps. mayonnaise
- 1 tbsp. Miracle Whip
- 2 tbsps. red onion chopped
- 2 tbsps. celery chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp kosher salt
On a cutting board chop veggies into small chunks. You can cut them according to your preference. We prefer chunkier.
Drain tuna cans *see notes for tips.
Add drained tuna, mayonnaise, miracle whip, veggies, and spices to a medium bowl. Mix to combine.
Add tuna to an airtight container and store in the refrigerator for up to 4 days.
Nutritional values may vary and are meant to be a guide.
Draining Tuna Fish
Open your tuna fish cans, and carefully drain the water, or excess oil out. You can add the tuna to a colander for a cleaner method. I do like my chunk light tuna in oil because it offers more flavor to a blander, "fishier fish".
However, for your drain's sake I suggest draining the cans liquid contents into a plastic shopping bag and discarding it in the trash. You should never pour oil down the drain because it ruins your pipes and can affect sewage and septic systems.
Serving: 1portion | Calories: 293cal | Carbohydrates: 4g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 853mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg