Servings: 4 (2 cups) 1x
Scale
Ingredients
- 2 (5-ounce) cans tuna packed in water, drained
- 1 celery rib, finely diced (¼ cup)
- 2-3 green onions, ends trimmed, sliced (¼ cup)
- ¼ cup mayonnaise
- 2 tablespoons chopped peperoncini or dill pickles
- 1 tablespoon peperoncini or pickle juice (from the jar)
- ¼ teaspoon ground black pepper
- Optional: minced fresh dill or fresh parsley
Instructions
- In a medium bowl, combine the drained tuna, celery, green onions, mayo, peperoncini, peperoncini juice, and pepper. If desired, add a little more mayo to achieve desired creaminess. Mix until all ingredients are well combined.
- Enjoy tuna salad as a filling for lettuce wraps, sandwiches, or with favorite crackers.
- Store leftovers in an airtight container for up to 4 days.
Notes
May use Greek yogurt in place of mayonnaise.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 197
- Fat: 12 g
- (Sat Fat: 2 g)
- Sodium: 596 mg
- Carbohydrate: 2 g
- (Fiber: 1 g
- Sugar: 4 g)
- Protein: 17 g
- Cholesterol: 36 mg