Contents
A creamy, crunchy, and flavorful tuna salad made with tuna, cheddar cheese, peas, pickles, eggs, and a tangy dressing. Perfect for sandwiches, crackers, wraps, or easy lunches.
Ingredients
- 4 cans tuna (5 ounces each), drained
- ¾ cup mayonnaise
- 2 tablespoons Italian dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup finely diced red onion
- ½ cup chopped dill pickles
- ¾ cup thawed frozen peas
- 1 cup sharp cheddar cheese, cut into small cubes
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, according to taste
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Instructions
- Drain tuna completely. Place it into a large bowl and gently separate the pieces with a fork. Avoid crushing the tuna too much.
- In a separate bowl combine: Mayonnaise, Italian dressing, Dijon mustard, Lemon juice, Garlic powder, and Black pepper. Whisk until smooth.
- Add to the tuna: Red onion, Pickles, Peas, Cheddar cheese, Chopped eggs, and Parsley. Pour the prepared dressing over the mixture.
- Use a spoon or spatula to gently fold everything together. Mix until all ingredients are evenly coated. Do not overmix.
- Cover and refrigerate for at least 30 minutes. This allows the flavors to combine.
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Notes
Preparation Time: 15 minutes. Chilling Time: 30 minutes. Total Time: 45 minutes. Servings: 6–8 servings. Difficulty: Easy. Store leftover tuna salad in an airtight container in the refrigerator. It will stay fresh for up to three days. Always keep the salad chilled and avoid leaving it at room temperature for extended periods. Before serving leftovers, stir gently to redistribute the dressing.
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