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–+ servings
Clara Whitley

Tuna Salad with Roasted Red Peppers

A comforting classic, this Tuna Salad with Roasted Red Peppers features a sweet and smoky flavor that elevates the dish, perfect for picnics or quick lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can (12 oz) tuna (packed in water or oil, drained)
  • 1/2 cup roasted red peppers (jarred or homemade, diced)
  • 1/4 cup red onion (finely chopped)
  • 1/2 cup celery (diced)
  • 1/4 cup mayonnaise (or Greek yogurt for a healthier twist)
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice (freshly squeezed preferred)
  • Salt and pepper (to taste)
  • Optional: Fresh herbs like parsley or dill for garnish Add for extra flavor

Method
 

Preparation
  1. Drain the can of tuna thoroughly and break it up in a mixing bowl with a fork, aiming for nice flakes.
  2. Add the diced roasted red peppers to the bowl.
  3. Chop the red onion and celery into small pieces. Add these to the bowl and mix gently.
  4. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
  5. Pour the dressing over the tuna and veggie mixture and fold gently until well coated.
  6. Taste and adjust the seasoning if needed, adding extra lemon juice or salt as desired.
  7. Transfer the tuna salad into a serving bowl and sprinkle with fresh herbs if using.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 400mgFiber: 2gSugar: 3g

Notes

Feel free to get creative with the salad by adding diced jalapeños for a spicy kick or swapping tuna for chickpeas for a vegan version. The salad can be prepared ahead of time, allowing the flavors to meld beautifully in the fridge.

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