The Best Tuna Salad
A delicious old fashioned tuna salad recipe with egg that is perfect on salads, crackers or sandwiches
Servings: 1 .25 lbs Tuna Salad
Calories: 405kcal
Ingredients
- 1/2 tbs Butter
- 1 Shallot finely diced
- 1/4 c Celery finely diced
- 20 oz Canned Tuna Fish well drained
- 2 Hard Boiled Eggs diced
- 1/2 tsp Salt or to taste
- Fresh Cracked Black Pepper to taste
- 1/4 tsp Old Bay Seasoning
- 1/2 c Mayonnaise
Instructions
- Add the butter to a small skillet then add the shallot and celery and saute over medium heat for 4-5 minutes.
- In a mixing bowl, combine the boiled eggs, drained tuna, and sauteed vegetables.
- Next, season with salt, pepper and Old Bay.
- Lightly mix together then add mayonnaise and stir until it's incorporated with the rest of the ingredients.
- Chill until ready to serve.
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Notes
Draining the tuna well is key to a great tuna salad.
Leftovers can be stored in the refrigerator up to 3 days.
I use a mix of chunk light tuna and chunk white tuna, packed in water. You'll want to avoid the tuna packed in oil for this recipe.
Nutrition
Serving: 1/2 cup | Calories: 405kcal