A straightforward, protein-forward salad built on drained and flaked tuna, bound with mayonnaise, Dijon mustard, and lemon juice. Chopped cornichons and celery give it crunch and a gentle sharpness, red onion adds bite, and flat-leaf parsley lifts the whole thing. Substantial enough to serve as a light lunch on its own.
290g
0.5piece
2piece
4piece
10g
3tbsp
1tsp
1tbsp
0.25tsp
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 290g | — | — | |
| 2 | | 0.5piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 10g | — | — | |
| 6 | | 3tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 0.25tsp | — | — | |
| 10 | | 0.25tsp | — | — |
Open the two tins (290 g of drained tuna in all) and drain the tuna thoroughly through a colander, pressing lightly to remove excess liquid.
Tuna in spring water · 290 g
Transfer the drained tuna into a large mixing bowl.
Use a fork to break the tuna into flakes, working through any larger chunks.
Peel away the papery outer skin from the red onion half and discard it.
Red onion · 0.5 piece
Finely dice the red onion into small, even pieces.
Add the finely diced red onion to the flaked tuna in the bowl.
Place the celery sticks into the colander ready to rinse.
Celery sticks · 2 pieceRinse the celery sticks under cold running water.
Lift the rinsed celery sticks out of the colander onto the chopping board.
Slice the rinsed celery sticks into thin, even pieces.
Add the sliced celery to the finely diced red onion and flaked tuna in the bowl.
Chop the cornichons into small pieces.
Cornichons · 4 pieceAdd the chopped cornichons to the bowl with the sliced celery, finely diced red onion and flaked tuna.
Finely chop the flat-leaf parsley leaves and tender stalks.
Flat-leaf parsley · 10 gAdd the mayonnaise to the tuna with vegetables.
Mayonnaise · 3 tbspAdd the Dijon mustard to the bowl.
Dijon mustard · 1 tspAdd the lemon juice to the tuna with mustard dressing.
Lemon juice · 1 tbspAdd the salt to the tuna salad base.
Salt · 0.25 tspAdd the ground black pepper to the seasoned tuna salad.
Ground black pepper · 0.25 tspStir the seasoned tuna salad until evenly combined.
Tip the finely chopped parsley from the chopping board into the bowl.
Fold the finely chopped parsley through the combined tuna salad until evenly distributed.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 290 g | | Open the two tins (290 g of drained tuna in all) and drain the tuna thoroughly through a colander, pressing lightly to remove excess liquid.⏱ 1 minResultDrained tuna |
| 2 | Drained tunastep 1 | | Transfer the drained tuna into a large mixing bowl.⏱ 30sResultDrained tuna |
| 3 | — | | Use a fork to break the tuna into flakes, working through any larger chunks.⏱ 1 minResultFlaked tuna |
| 4 | 0.5 piece | | Peel away the papery outer skin from the red onion half and discard it.⏱ 30sResultPeeled red onion |
| 5 | Peeled red onionstep 4 | | Finely dice the red onion into small, even pieces.⏱ 1 minResultDiced Onion |
| 6 | Diced Onionstep 5 | | Add the finely diced red onion to the flaked tuna in the bowl.⏱ 30sResultDiced onion and flaked tuna |
| 7 | 2 piece | | Place the celery sticks into the colander ready to rinse.⏱ 10sResultCelery sticks |
| 8 | — | | Rinse the celery sticks under cold running water.⏱ 30sResultRinsed celery sticks |
| 9 | — | | Lift the rinsed celery sticks out of the colander onto the chopping board.⏱ 10sResultRinsed celery sticks |
| 10 | — | | Slice the rinsed celery sticks into thin, even pieces.⏱ 1 minResultSliced Celery |
| 11 | Sliced Celerystep 10 | | Add the sliced celery to the finely diced red onion and flaked tuna in the bowl.⏱ 30sResultSliced celery and diced onion and flaked tuna |
| 12 | 4 piece | | Chop the cornichons into small pieces.⏱ 1 minResultChopped cornichons |
| 13 | Chopped cornichonsstep 12 | | Add the chopped cornichons to the bowl with the sliced celery, finely diced red onion and flaked tuna.⏱ 30sResultFlaked tuna mixture |
| 14 | 10 g | | Finely chop the flat-leaf parsley leaves and tender stalks.⏱ 1 minResultFinely chopped parsleyused in step 21 |
| 15 | 3 tbsp | | Add the mayonnaise to the tuna with vegetables.⏱ 30sResultFlaked tuna mixture |
| 16 | 1 tsp | | Add the Dijon mustard to the bowl.⏱ 30sResultFlaked tuna mixture |
| 17 | 1 tbsp | | Add the lemon juice to the tuna with mustard dressing.⏱ 30sResultFlaked tuna mixture |
| 18 | 0.25 tsp | | Add the salt to the tuna salad base.⏱ 30sResultFlaked tuna mixture |
| 19 | 0.25 tsp | | Add the ground black pepper to the seasoned tuna salad.⏱ 30sResultFlaked tuna mixture |
| 20 | — | | Stir the seasoned tuna salad until evenly combined.⏱ 1 minResultCombined tuna salad |
| 21 | Finely chopped parsleystep 14 | | Tip the finely chopped parsley from the chopping board into the bowl.⏱ 10sResultFinely chopped parsley and combined tuna salad |
| 22 | — | | Fold the finely chopped parsley through the combined tuna salad until evenly distributed.⏱ 30sResultTuna salad with parsley |
| Total Time | 14 min | ||
| Nutrient | Per serving |
|---|---|
| 317kcal | |
| 32g | |
| 18g | |
| 3g | |
| 6g | |
| 2g | |
| 1g | |
| 615mg |
A straightforward, protein-forward salad built on drained and flaked tuna, bound with mayonnaise, Dijon mustard, and lemon juice. Chopped cornichons and celery give it crunch and a gentle sharpness, red onion adds bite, and flat-leaf parsley lifts the whole thing. Substantial enough to serve as a light lunch on its own.
What you’ll doYou will drain and flake the tuna and add diced red onion and sliced celery. It is bound with mayonnaise, Dijon mustard and lemon juice and seasoned.
