Creamy Tuna Salad with Peas for Quick Easy Weeknight Lunch
Author:lilie
Total Time:35 minutes
Yield:4 servings 1x
Description
Whip up a Creamy Tuna Salad with Peas for a speedy satisfying weeknight lunchcreamy texture bright peas and satisfying flavor in minutes
Ingredients
Scale
2 cans tuna in water, drained and flaked
1 cup frozen peas, thawed
1/4 cup red onion, finely diced
2 stalks celery, finely diced
3–4 tablespoons mayonnaise (or Greek yogurt for lighter)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil (optional)
Salt and black pepper to taste
2 tablespoons chopped fresh parsley or dill
1 tablespoon capers or chopped pickles (optional)
Instructions
Whisk together mayo (or yogurt), Dijon mustard, lemon juice, olive oil (if using), and a pinch of salt and pepper until smooth and glossy to make the dressing.
Flake the tuna in a large bowl until chunky but not mushy; add thawed peas, red onion, celery, and herbs.
Pour the dressing over the mixture and fold gently until evenly coated and glossy.
Taste and adjust salt, pepper, and lemon; if the mixture is too thick, splash in a teaspoon of water or a touch more lemon juice.
Let the salad rest in the fridge for 15–20 minutes to meld flavors, then serve.
Serve on greens, in a sandwich, or with crackers; store leftovers in airtight containers for up to 3 days.
Notes
A bright, creamy tuna salad with peas, red onion, and crunchy celery—pantry-friendly, easy to tweak, and ready in under 20 minutes. Perfect on greens, in sandwiches, or with crackers.
