Deli-Style Tuna Salad

A flavorful, crunchy tuna salad recipe

Course Appetizer, Main Course, Snack

Cuisine American

Keyword sandwiches, tuna salad

Prep Time 5

Servings servings

Calories 448kcal

Author Emma Chapman

Ingredients

12 ounces canned tuna drained
¼ cup mayo
1 tablespoon apple cider vinegar
½ tablespoon honey
¼ cup sharp cheddar shredded
¼ cup peas
¼ cup carrots shredded
¼ cup red onion finely chopped
¼ teaspoon salt
⅛ teaspoon cayenne

Instructions

Drain the liquid from the tuna can and add the tun to a medium size mixing bowl. Shred any large chunks with a fork.
Shred the cheese and carrots. Add to the mixing bowl along with the peas and onion.
Stir in the mayo, apple cider vinegar, and honey.
Stir in the salt and cayenne. Taste and add more salt if needed.

Notes

I prefer to use solid white tuna in water, but you can use any variety of canned tuna that you prefer.

Less is more with the red onion, so the 1/4 cup can be a scant 1/4 cup or even 3 tablespoons. I typically use about 1/4 of a red onion when preparing this.

Nutrition