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best tuna salad recipe with shredded carrots and chopped onions on a slice of italian sourdough bread
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The Best Tuna Salad Recipe With Shredded Carrots

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The best tuna salad recipe with shredded carrots, mayo, lemon juice, and cracked pepper. Quick, easy, and better cold from the fridge.
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Prep Time 10 minutes
Fridge Time 30 minutes
Total Time 40 minutes
Course: Dinner, Lunch
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans tuna drained
  • 1 medium carrot shredded
  • 1/4 large onion finely chopped
  • 1 cup mayonnaise
  • 1/2 tablespoon lemon juice
  • 1 teaspoon freshly cracked pepper
  • Pinch of salt to taste
  • Shredded lettuce for serving (optional)

Equipment

  • 1 Box grater
  • 1 Mixing Bowl
  • 1 Mixing Spoon

Method
 

  1. Drain both cans of tuna and place in a mixing bowl. Break apart with a fork to desired texture.
  2. Shred the carrot on a box grater and add to the bowl.
  3. Finely chop the onion and add to the bowl.
  4. Add mayo, lemon juice, cracked pepper, and a pinch of salt. Mix until combined.
  5. Cover and refrigerate for 30 minutes to 1 hour.
  6. Stir once more before serving. Adjust salt and pepper to taste.
  7. Serve on shredded lettuce, toast, in a pita, or straight from the bowl.

Nutrition

Calories: 410kcalProtein: 13gFat: 38gSaturated Fat: 7gSodium: 395mgVitamin A: 2500IUVitamin C: 2mg

Notes

Notes

  • Best after at least 30 minutes in the fridge. An hour is even better.
  • Swap mayo for half mayo, half Greek yogurt for a lighter version.
  • Use green onions instead of raw onion if you prefer a milder flavor.
  • Stays fresh in an airtight container for 2-3 days. Do not freeze.

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