Make this Lazy No-Chop Tuna Salad without spending any time chopping! It’s quick and tasty, using dill pickle relish and spices for max flavor in a seriously short time. Works great as a make-ahead cold lunch option!
2 (5-ounce) cans of tuna fish packed in water, drained
1/3 cupmayonnaise (I use avocado oil mayo)
2 tablespoonsdill pickle relish, drained
1/2 teaspoongarlic powder
1/4 teaspoononion powder
salt to taste (I like 1/2 teaspoon fine sea salt)
pepper to taste (I like 1/4 teaspoon fresh ground black pepper)
(optional) 1 teaspoon dijon mustard
Flake tuna: In a medium sized mixing bowl, add the drained tuna. Use a fork to flake the tuna into smaller pieces so no large chunks remain.
Add & mix: Add the remaining ingredients, including the mayonnaise, relish, garlic powder, onion powder, salt, pepper, and optional mustard. Stir until everything is well mixed together in a semi-thick tuna salad.
Serve & store: Serve immediately on bread, in lettuce wraps, or make into a tuna melt! About 1/2 cup of tuna salad fits comfortably on a sandwich like the one pictured. Store in an airtight container in the fridge for up to 4 days.
Relish: You can find small jars of dill pickle relish in the pickle & condiment aisle of the grocery store. I used Vlasic brand! Tuna: I prefer to use sustainably caught albacore tuna packed in water. Pouches will also work. Two (5 ounce) cans of tuna equals about 8 ounces of drained tuna. Nutrition information estimated with My Fitness Pal.