Description
This single-serving tuna salad skips draining the oil for a rich, creamy, flavor-packed lunch made with pantry staples and less mayo. Quick, easy, and perfect for smaller households or simple lunches.
Ingredients
Units
Scale
- 2 (4-ounce) cans tuna in oil (do not drain)
- 1/8 cup mayo
- 1/2 teaspoon lemon juice
- 1 teaspoon capers
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon celery salt
- 1/2 teaspoon dried dill
- 1 teaspoon Chinese mustard
- 1/2 teaspoon chili crisp
Instructions
- Add the tuna, including the oil, to a medium bowl.
- Gently break apart the tuna with a fork.
- Add the mayo, lemon juice, capers, garlic powder, onion powder, celery salt, dried dill, Chinese mustard, and chili crisp.
- Mix until creamy and fully combined.
- Taste and adjust seasoning if needed.
- Serve immediately with crackers, on sandwiches, or over greens.
Notes
Jenn’s Kitchen Tip
Keeping the oil from the tuna helps create a rich, creamy texture without needing a large amount of mayo. It also helps carry the seasoning throughout the tuna salad for more balanced flavor in every bite.
Storage
Store leftovers in an airtight container in the refrigerator for up to 1–2 days.
Tuna Packed in Water
If using tuna packed in water, drain it well before mixing or the salad may become watery. You may also want to add a little extra mayo or a drizzle of olive oil to replace some of the richness from the oil-packed tuna.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Oven, No-cook
- Cuisine: American
