Tuna Salad Mayo Lemon Easy (Printable Version)

Creamy tuna with mayo, lemon, and veggies; delicious in sandwiches, wraps, or served chilled from the bowl.

# Ingredients:

→ Main Ingredients

01 - 2 cans tuna in oil, thoroughly drained
02 - 80 ml mayonnaise
03 - 1–2 tablespoons finely chopped onion
04 - 120 g chopped red bell pepper (or alternative color pepper)
05 - 1–2 teaspoons freshly squeezed lemon juice
06 - 1 tablespoon chopped fresh parsley or dill
07 - Pinch of salt
08 - 0.25 teaspoon ground black pepper, plus extra to taste

# Steps:

01 - Drain tuna thoroughly, transfer to a large bowl, and use a fork to break the fillets into fine flakes.
02 - Add chopped red bell pepper, onion, parsley or dill, lemon juice, black pepper, mayonnaise, and a pinch of salt to the bowl.
03 - Stir all components together until the salad is creamy and the vegetables and herbs are evenly distributed.
04 - Taste the mixture and adjust with additional lemon juice, cracked pepper, or extra herbs to your preference.
05 - Serve immediately, or refrigerate for 15–20 minutes to intensify flavors before presenting.

# Notes:

01 - For best texture, ensure tuna is drained very well to prevent a watery salad.
02 - Letting the salad chill for at least 15 minutes helps meld flavors and improves the taste.

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