This tuna salad is acidic and tangy from the vinegar, pickles, and mustard. I love to eat it by itself or with toasted rye bread. The recipe is easily adaptable— if raw onion isn’t your favorite, use a milder onion, scallions, or skip all together. If you prefer a creamier tuna salad, add more mayo. Sometimes I also like to add a grated carrot for a sweeter tuna salad. Customize the recipe and enjoy!
Yield: 1 serving
Ingredients
- 1/2 small yellow onion, finely diced (or red onion)
- 1.5 teaspoons white vinegar (or 1 tablespoon lemon juice)
- 1/4 cup finely diced pickles (cucumbers in brine, naturally fermented)
- 1-2 stalks celery, finely diced
- 1/4 cup chopped dill
- 1 can (5 oz) Albacore tuna, no salt added, drained
- 2 tablespoons mayonnaise
- 2 teaspoons spicy brown mustard (or Dijon mustard)
- Kosher salt, freshly ground black pepper
Preparation
In a medium bowl, add onion, vinegar, and season with salt and pepper. Stir and allow the onion to rest while dicing the other ingredients.
Add pickles, celery, dill, tuna, mayo, and mustard to the bowl. Flake the tuna with a fork to break up into smaller pieces. Mix to combine.