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panera bread tuna salad recipe

Tuna Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans (10 oz total) chunk light tuna in water, drained
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 stalks celery, finely diced
  • 2 tbsp red onion, finely diced
  • 1 tbsp fresh dill, chopped
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Press the lids of both tuna cans firmly to drain all water, then tip into a medium bowl and flake the tuna with a fork until no large chunks remain.
  2. In a small bowl, whisk together the 3 tbsp mayonnaise, 1 tsp Dijon mustard, and 1 tbsp fresh lemon juice until smooth, about 30 seconds.
  3. Add the 2 diced celery stalks, 2 tbsp red onion, 1 tbsp fresh dill, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper to the tuna. Pour the dressing over and fold gently with a spatula using 8 to 10 slow folds.
  4. Taste and adjust salt or lemon juice as needed, then spoon onto bread or into lettuce cups and finish with a pinch of fresh dill and cracked black pepper.

Notes

For the best texture, dice the celery and red onion as small as you can, around ¼ inch or smaller. If you have 20 minutes before serving, a short chill in the fridge really does make a difference to the overall flavor. The salad keeps for up to 3 days, though the celery will soften a little by the third day.