Sandra This Paula Deen Tuna Fish Salad is a creamy and classic recipe, which is made with crunchy celery and a simple, savory mayonnaise dressing. It’s the perfect light lunch, ready in just 10 minutes.
Paula Deen Tuna Fish Salad Ingredients
A timeless combination for the ultimate deli-style salad.
- 1 (5 ounce) can tuna, drained
- ½ cup mayonnaise
- ¼ cup chopped celery
- ¼ cup chopped onion
- 1 tablespoon chopped fresh parsley
- ½ teaspoon lemon juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch paprika, or to taste
How To Make Paula Deen Tuna Fish Salad
A step-by-step guide to this incredibly quick and easy classic.
- Drain the Tuna: The most important first step is to drain the canned tuna very well to prevent a watery salad.
- Combine All Ingredients: In a medium bowl, combine the drained tuna, mayonnaise, chopped celery, chopped onion, fresh parsley, lemon juice, garlic powder, salt, and pepper.
- Mix and Serve: Stir everything together until well combined. Season with a sprinkle of paprika. For the best flavor, refrigerate until chilled, or serve immediately.
Recipe Tips
For the most delicious and perfectly textured tuna salad.
- How to get the best flavor? This salad is fantastic served right away, but the flavors get even better if you let it chill in the refrigerator for at least 30 minutes before serving. This allows all the ingredients to meld together.
- What kind of tuna is best? This is a matter of preference. Tuna packed in oil generally has a richer flavor and a more tender texture, while tuna packed in water is a lighter, healthier option. Solid white albacore will give you nice, large flakes, while chunk light is softer.
- Can I make this ahead of time? Yes, this is a perfect make-ahead salad for a quick weekday lunch. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3 days.
- How else can I serve tuna salad? This versatile salad is a classic for a reason. It’s delicious on sandwiches (especially on toasted white or rye bread), served with crackers for dipping, stuffed into a fresh tomato or avocado, or on top of a bed of fresh greens.
What To Serve With Tuna Fish Salad
Classic accompaniments for this simple and refreshing dish.
This tuna salad is a perfect light meal on its own. It also pairs wonderfully with:
- Sliced fresh tomatoes and lettuce for a sandwich
- A side of potato chips and a crisp dill pickle spear
- A cup of tomato or vegetable soup
How To Store Tuna Fish Salad
Keeping your delicious salad fresh.
- Refrigerate: Due to the mayonnaise, this salad must be kept cold. Store it in an airtight container in the refrigerator for up to 3 days. Do not leave it sitting out at room temperature for more than two hours.
Paula Deen Tuna Fish Salad Nutrition Facts
An estimated guide per serving.
- Calories: 240 kcal
- Carbohydrates: 2 g
- Protein: 9 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A watery salad is almost always caused by not draining the tuna well enough. Press the lid of the can firmly against the tuna to squeeze out as much liquid as possible before you mix it with the mayonnaise.
Yes. While parsley is classic, you could also use fresh dill for a different flavor profile, or finely chopped chives for a mild oniony note.
Of course! Tuna salad is wonderfully customizable. Many people love to add chopped hard-boiled eggs, sweet pickle relish for a sweet-tart crunch, or a little extra Dijon mustard for more of a kick.
Try More Recipes:
- Paula Deen Shrimp Salad Recipe
- Paula Deen Ambrosia Salad Recipe
- Paula Deen Pretzel Strawberry Salad Recipe
Paula Deen Tuna Fish Salad Recipe
Description
A classic, creamy, and easy Tuna Fish Salad made with a simple mayonnaise dressing, crunchy celery and onion, and fresh herbs. The perfect recipe for a quick lunch or delicious sandwiches.
Ingredients
Instructions
- In a medium bowl, break up the well-drained tuna with a fork.
- Add the mayonnaise, chopped celery, chopped onion, parsley, lemon juice, garlic powder, salt, and pepper.
- Stir everything together until well combined.
- Season with a pinch of paprika.
- For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled in sandwiches, with crackers, or on a bed of lettuce.
Notes
- Draining the tuna thoroughly is the most important step to prevent a watery salad.
- Using high-quality, solid white albacore tuna packed in oil will provide the richest flavor.
- This salad is perfect for making ahead; the flavor is even better on the second day.
- Always keep this salad well-chilled and refrigerated due to the mayonnaise content.
