Tuna Salad

Delicious on its own, this recipe also makes a memorable Two Bite Tuna Melt.

  • Yield: Makes 2 servings

Source: Martha Stewart Living, October 2000


  • 1 six-ounce can water-packed tuna, drained
  • 2 tablespoons Homemade Mayonnaise, or prepared
  • 1 teaspoon Dijon mustard
  • 2 tablespoons finely minced celery
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • Salt and freshly ground black pepper


  1. In a medium bowl, combine tuna, mayonnaise, mustard, celery, lemon juice, zest, and salt and pepper to taste. Using a fork, mix well until thoroughly combined. Store in an airtight container in the refrigerator up to 1 day.


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