The Best Tuna Salad

Ingredients

• 12 ounce tuna in water (drained)
• ½ cup red onion (chopped)
• ⅓ cup celery (chopped)
• 1 cup pecans (chopped)
• ½ tablespoon dill (dried or 2 tbsp fresh dill, chopped)
• ½ cup raisins
• 2 tablespoon parsley (fresh, chopped)
• 1 cup mayonnaise
• 2 medium tomatoes (sliced for garnish)
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)

Instructions 

• Chop up everything: Chop the onions, celery, pecans, and parsley and add to a medium sized bowl.
• Combine the tuna salad: Add the rest of the tuna salad ingredients to the bowl, save for the tomato and lettuce, and stir to combine.
• Serve: Serve on sandwiches, top of salad, tuna salad wraps or add to pasta salads.

Notes

1. Use Greek yogurt instead of mayonnaise for a healthier variation.
2. Try other mix-ins such as diced apple, thawed peas, or play around with different herbs and spices, such as chives or curry powder.
3. Try serving this tuna salad with pita breads, croissants, bagels, lettuce leaves, wraps, etc.
4. Refrigerate your tuna salad in an airtight container and it should last for 3 – 5 days. You can freeze tuna salad too! It will only stay fresh for up to a week and must be stored in small batches in airtight containers.