Paula Deen Tuna Salad

Paula Deen tuna salad turns solid white tuna, chopped hard-boiled eggs and creamy mayonnaise into a fresh, chunky lunch salad in 5 minutes. Try this easy no-cook tuna salad for potluck, cookout or weeknight dinner, since it's make-ahead friendly and feeds 4 with no stove at all.

Drain the tuna well before it goes in the bowl, because extra water thins the mayonnaise and turns the whole salad loose. Skip it and you end up with a soggy sandwich instead of a creamy, scoopable salad.

Paula adds finely chopped hard-boiled eggs, dill pickle relish and fresh chives, which gives the tuna a deviled egg flavor you won't find in the plain mayo-and-celery versions. Fresh lemon juice then keeps everything bright, so the salad tastes light instead of heavy.

Paula Deen Tuna Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Calories

230

kcal

Flaky white tuna and chopped egg fold into a creamy, lemony dressing with crunchy celery and bits of onion. It comes out chunky and cool, and it holds together well on toast or a pile of greens.

Ingredients

• 2 cans (6-ounces each) solid white tuna, packed in water, drained
  

• 2 hard-boiled eggs, peeled and finely chopped
  

• ⅓ cup mayonnaise
  

• juice of ½ a lemon
  

• 3 tablespoons thinly sliced chives
  

• 1 stalk celery, finely chopped
  

• 1 tablespoon dill pickle relish
  

• 1 tablespoon finely chopped red onion
  

• Kosher salt
  

• Freshly ground black pepper
  

• Mixed salad greens , optional
  

• toasted sourdough or whole-wheat bread (optional)
  

Directions

• Gather the ingredients: Drain 2 cans of solid white tuna well, then peel and finely chop 2 hard-boiled eggs. Thinly slice 3 tablespoons of chives and finely chop 1 celery stalk and 1 tablespoon of red onion.
• Combine the salad: Add the tuna, eggs, 1/3 cup mayonnaise, the juice of 1/2 a lemon, chives, celery, 1 tablespoon dill pickle relish and onion to a mixing bowl. Stir until everything is evenly coated and the tuna breaks into flakes.
• Season the salad: Add a big pinch of kosher salt and freshly ground black pepper, then stir again to combine. Taste it and add a little more if the tuna needs it.
• Serve: Spoon the salad onto a bed of mixed salad greens, if you like. You can also pile it on toasted sourdough or whole-wheat bread for a sandwich.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Cuisinart fine mesh strainer set, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use albacore instead of solid white tuna?

Yes, the recipe calls for solid white tuna, which is albacore in most cans. Chunk light works too, though it flakes smaller and gives a softer, less meaty salad.

How long does tuna salad keep in the fridge?

Store it in an airtight container in the fridge and eat it within 3 days. Stir it before serving, since a little liquid can settle at the bottom.

Can I make it ahead for a party?

It works well made a few hours ahead, and chilling lets the lemon, pickle and chive flavors settle in. Keep the bread or greens separate until serving so nothing gets soggy.

What can I use instead of mayonnaise?

Plain Greek yogurt swaps in at the same amount and gives a tangier, lighter salad. A mix of half yogurt and half mayonnaise keeps more of the creamy texture.

What's the most common mistake with tuna salad?

Not draining the tuna well is the big one, because the extra water dilutes the dressing and makes the salad runny. Press the tuna against the lid of the can or in a strainer before you mix.