Big Chunky Tuna Salad with Crackers
Ingredients:
- 4 cans (5 oz / 140g each) tuna in water, drained
- 1 cup mayonnaise (adjust to taste)
- 1 tablespoon Dijon mustard (optional for tang)
- ½ cup red onion, finely chopped
- ½ cup celery, finely chopped
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- ½ cup diced bell peppers (red or green)
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Optional: chopped pickles or relish for extra zing
For serving:
- Crackers (plain or salted)
- Lettuce leaves (optional for layering)
Instructions:
- Prep ingredients: Thaw the frozen veggies and chop all fresh vegetables finely.
- Mix base: In a large bowl, combine the drained tuna with mayonnaise, mustard, and lemon juice.
- Add veggies: Stir in red onion, celery, bell peppers, and mixed vegetables.
- Season: Add salt and pepper to taste. Mix thoroughly until creamy and colorful.
- Chill (optional): Refrigerate for 30 minutes for the best flavor.
- Serve: Scoop onto crackers or serve in lettuce cups for a light option.
Serving tip:
Perfect for parties, lunches, or a big family snack platter! You can make this ahead and store it covered in the fridge for up to 3 days.
Method: Step-by-Step Instructions
1. Prepare Ingredients
- Drain all 4 cans of tuna well and place in a large mixing bowl.
- Finely chop the red onion, celery, and bell pepper.
- If using frozen mixed vegetables (like peas, carrots, corn), rinse them under warm water in a colander and let them drain well.
2. Mix the Tuna Base
- Use a fork to gently flake the tuna in the bowl so it’s not clumpy.
- Add 1 cup of mayonnaise and 1 tablespoon of Dijon mustard.
- Mix well until the tuna is evenly coated and creamy.
3. Add the Crunch & Color
- Stir in the chopped red onion, celery, and bell pepper.
- Add the thawed and drained mixed vegetables.
- (Optional) Mix in 2–3 tablespoons of chopped pickles or sweet relish for extra flavor.
4. Season
- Add salt and black pepper to your taste.
- Squeeze in 1 tablespoon of fresh lemon juice to brighten the flavors.
- Mix everything together gently until well combined.
5. Chill (Optional but Recommended)
- Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes to let the flavors meld.
6. Serve
- Spoon a generous amount onto crackers, or serve with lettuce leaves, toast, or inside sandwiches.
- Garnish with herbs or a sprinkle of paprika if desired.
Conclusion
This big colorful tuna salad is a perfect mix of protein, crunch, and vibrant vegetables—all wrapped in a creamy, zesty dressing. It’s quick to prepare, budget-friendly, and ideal for feeding a crowd. Whether you’re serving it with crisp crackers, inside sandwiches, or on lettuce wraps, it’s a delicious and satisfying dish that works for lunches, snacks, or party platters.
Bonus: It keeps well in the fridge, so you can make it ahead and enjoy it over several days. Simple, tasty, and packed with texture—this tuna salad is a keeper!
Let me know if you want a printable version or nutrition info