Easiest Way to Prepare Super Quick Homemade Tuna Salad

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, tuna salad. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Make Your Salad What You Want. Order Online and Pick Up In Restaurant! Buy Groceries at Amazon & Save. This tuna salad is made special with the addition of cream cheese and chopped raw carrots.

Tuna Salad is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Tuna Salad is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook tuna salad using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Tuna Salad:

1. Take 230 gm Canned tuna (packed in water) after draining
2. Prepare 1/4 cup Celery stalks diced
3. Get 4 tbsp Onion diced
4. Prepare 3 tbsp Green capsicum diced
5. Get 1/4 cup Carrot grated
6. Make ready 3 tbsp Cucumber (deseeded) diced
7. Make ready 1 tsp Red chilli finely minced
8. Prepare Coriander leaves - handful, finely chopped
9. Make ready 2 tsp Sweet mango chutney
10. Make ready 1/2 tsp Garlic powder
11. Get 2. 1/2 tbsp Parmesan cheese
12. Take 1 tsp Red chilli flakes
13. Take 1/2 tsp Black pepper powder
14. Make ready 3/4 tbsp Whole grain mustard
15. Get 6-8 tbsp Mayonnaise
16. Prepare 2 tbsp Lemon juice
17. Prepare to taste Salt

Add the mayonnaise, mustard and season with pepper, to taste. Packed with flavorful Greek-inspired ingredients like heart-healthy Kalamata olives and tangy feta cheese, this tuna salad is packed with proteins and low on carbs. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish.

Instructions to make Tuna Salad:

1. Using a fork, break the tuna into flakes.
2. In a mixing bowl add all the ingredients and mix until well combined.
3. Spoon into a salad bowl.
4. Cover with cling wrap and refrigerate until needed.

Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. Begin by draining the tuna in a fine mesh strainer. Use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork.

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