Ingredients
Scale
- 2 (5 ounce) cans tuna in water, drained
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup dried cranberries
- 1/4 cup chopped apple
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add the chopped celery, red onion, dried cranberries, and chopped apple to the bowl.
- In a small separate bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper.
- Pour the dressing over the tuna mixture and stir gently until everything is well combined.
- Serve immediately or chill in the refrigerator for at least 30 minutes for best flavor.
Notes
- For a healthier option, substitute some or all of the mayonnaise with Greek yogurt.
- Add a pinch of fresh dill or parsley for extra flavor.
- Serve this tuna salad on crackers, in lettuce wraps, or as a sandwich filling.
- Store any leftover tuna salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg