, Tangy Tuna Summer Salad, sometimes we forget about making something simple for a quick lunch or dinner. This Tangy Tuna Summer Salad is the answer. I think canned or jarred tuna should be one of your pantry staples. Something good can always be created with a can of tuna. If you are already one of my followers on What’s Mickey Cooking , you have seen or maybe have even tried making one of my recipes with canned tuna. Tuna Stuffed Peppers,, Tuna meatballs, or even the simple delicious Pasta with Tuna, Tomatoes and Capers, all use canned tuna in their recipes
Today’s recipe combines our favorite tuna, either oil or water packed with celery, eggs, pickles and red onion with a tangy light lemon, horseradish yogurt mayonnaise. Sprinked generously with parsley, our underrated herb friend.
This recipe is a slightly different take on the classic tuna salad. And like the classic tuna salad, use this version to stuff tomatoes or avocados. Try this healthy, light, Tangy Tuna Summer Salad. Let’s Cook!
Tangy Tuna Summer Salad
- 1 cup Celery, chopped
- 1 medium Red onion, chopped
- 1 large Can of tuna oil or water packed (2 serving size)
- 3/4 cup Pickles, dill, bread and butter, or spicy (optional)
- 2 large Eggs, hardboiled
- 1/2 juice Fresh lemon
- 1 tsp Prepared horseradish
- 1 tsp Dijon mustard
- 1 tbls Mayonnaise
- 2 tbls Greek yogurt, (optional fat content)
- handful Chopped parsley
- Salt and Pepper to taste
Add tuna, flake it, chopped celery, chopped hardboiled egg, chopped onion and pickles. Mix together
In a small bowl, add, yogurt, mayonnaise, mustard, horseradish, lemon salt and pepper, mix until creamy
Pour the sauce over the tuna mixture and mix well, add parsley and readjust salt and pepper.