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Homemade Fresh Tuna Salad Recipe photo

Homemade Fresh Tuna Salad Recipe

This Homemade Fresh Tuna Salad is a deliciously creamy dish packed with protein, perfect for lunch or light dinner!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 10-ounce fresh tuna fillets
  • 2 tablespoons olive oil
  • 1 peeled and small diced red onion
  • 3 small diced stalks of celery
  • 2 small diced pickles
  • 2 tablespoons roughly minced capers
  • 1 finely minced garlic clove
  • 4 small diced hard-boiled eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • Salt and pepper to taste

Equipment

  • Medium-sized skillet
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Cook the Tuna Fillets - Start by heating the olive oil in a medium-sized skillet over medium heat. Once hot, add the tuna fillets and cook for about 3-4 minutes on each side, or until they are cooked to your desired doneness. The center should still be slightly pink for a tender texture. Remove from the heat and let them cool.
  2. Step 2: Dice the Tuna - Once the tuna has cooled, use a sharp knife to chop the fillets into small, bite-sized pieces. Set aside in a large mixing bowl.
  3. Step 3: Prepare the Vegetables - In the same mixing bowl, add the diced red onion, celery, pickles, capers, minced garlic, and diced hard-boiled eggs. These ingredients will provide crunch and flavor to your tuna salad.
  4. Step 4: Make the Dressing - In a separate bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth and well combined. Adjust seasoning to taste.
  5. Step 5: Combine Everything - Pour the dressing over the tuna and vegetable mixture. Gently fold everything together until all the ingredients are well coated with the dressing.
  6. Step 6: Chill and Serve - Cover the bowl with plastic wrap and let the tuna salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. Serve on a bed of greens, as a sandwich filling, or with crackers for a delightful snack.

Notes

  • Be careful not to overcook the tuna for the best texture.
  • Adjust the amount of mayonnaise for creaminess per your preference.
  • Letting the salad chill enhances the overall flavor.
  • Always taste and adjust seasoning before serving.