Ingredients
- 2 (5-ounce/142 g) cans tuna in water, drained well
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons apple cider vinegar
- ¼ cup finely diced red onion
- 2 tablespoons chopped dill pickles or sweet pickle relish
- 2 tablespoons chopped capers
- 2 tablespoons chopped fresh parsley
- 2 hard-boiled eggs, chopped
- ½ cup shredded sharp cheddar cheese (optional but delicious)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Drain the tuna thoroughly and transfer it to a large mixing bowl.
- Flake the tuna with a fork.
- Add the mayonnaise, Dijon mustard, lemon juice, and apple cider vinegar. Stir until smooth.
- Fold in the red onion, pickles, capers, parsley, chopped eggs, and cheddar cheese.
- Season with garlic powder, smoked paprika, salt, and pepper.
- Mix gently until all ingredients are evenly combined.
- Cover and refrigerate for 30 minutes to allow the flavors to blend.
- Stir before serving and adjust seasoning if needed.
Serving Suggestions
- Spread on toasted bread or croissants.
- Spoon into lettuce cups for a low-carb meal.
- Serve with crackers or pita chips as a party dip.
- Stuff into tomatoes or avocado halves.
- Add to a green salad for a protein-rich lunch.
Tips
- Use tuna packed in water for a lighter salad or tuna packed in olive oil for a richer flavor.
- Finely chop the vegetables for the best texture.
- Add diced celery or chopped pecans for extra crunch.
- A pinch of cayenne pepper or a few dashes of hot sauce adds a subtle kick.
- Store in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6