Creamy Tuna Salad with Red Bell Pepper and Fresh Herbs Recipe
A classic and refreshing Tuna Salad made with canned tuna, crisp bell peppers, onions, and a creamy mayonnaise dressing, enhanced with lemon juice and fresh herbs. Perfect as a quick lunch, sandwich filling, or light dinner option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Salad Ingredients
- 2 cans tuna in oil (drained very well)
- 1/3 cup mayonnaise
- 1/4 tsp black pepper (add more to taste)
- 1–2 tbsp finely chopped onion
- 1/2 cup chopped red bell pepper (or any other color)
- 1–2 tsp lemon juice
- 1 tbsp chopped parsley or dill
- Pinch of salt
Instructions
- Flake the tuna: Drain the tuna thoroughly to remove excess oil, then transfer to a large bowl. Use a fork to break the tuna into small, flaky pieces for an even texture.
- Add the good stuff: Add the finely chopped red bell pepper, onion, chopped parsley or dill, lemon juice, black pepper, and mayonnaise to the bowl with tuna.
- Mix it up: Stir all ingredients together until the mixture is creamy and evenly combined, ensuring the flavors meld together.
- Taste + tweak: Sample the tuna salad and adjust seasoning as desired by adding more lemon juice, black pepper, or additional fresh herbs for extra brightness.
- Serve or chill: You may serve the salad immediately or refrigerate for 15–20 minutes to let the flavors develop further before serving.
Notes
- Drain the tuna well to avoid a watery salad.
- Feel free to substitute mayonnaise with Greek yogurt for a healthier twist.
- Chilling the salad enhances the flavors, but it can also be eaten right away.
- Add celery or cucumber for added crunch.
- This salad can be served on bread, crackers, or on a bed of greens.
Keywords: tuna salad, easy tuna recipe, quick lunch, creamy tuna salad, no cook salad
