Martha Stewart Tuna Salad

This easy Martha Stewart tuna salad is light, fresh, and packed with flavor! A quick and simple meal, it combines tender tuna with crunchy celery, crisp apple, and fragrant basil for a delicious twist. Perfect for sandwiches, wraps, or a healthy salad topping, this versatile recipe is great for lunch or a light dinner.

Recipe Ingredients:

• 340g (12 oz) good-quality tuna, packed in oil, drained
• 2 celery stalks, halved lengthwise and thinly sliced
• 1 medium apple (McIntosh or Gala), peeled, cored, and diced (about ¼-inch/0.5 cm pieces)
• 3 tbsp light mayonnaise
• 2 tbsp fresh basil, chopped
• 1 tbsp freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
• 8 slices sourdough bread

How To Make Pasta Salad​

1. Mix the ingredients: In a medium bowl, combine the drained tuna, sliced celery, diced apple, mayonnaise, chopped basil, and lemon juice. Stir until well mixed.
2. Season to taste: Add salt and freshly ground black pepper, adjusting to your preference.
3. Assemble the sandwiches: Divide the tuna mixture evenly between four slices of sourdough bread. Top with the remaining slices to create sandwiches.
4. Serve and enjoy: Serve immediately for the best taste, or store in the fridge until ready to eat.

Recipe Tips:

• Use high-quality tuna: Tuna packed in oil has a richer flavor and keeps the salad moist. If using tuna in water, drain it well and add a little olive oil for extra taste.
• Dice the apple finely: Small apple pieces blend better with the other ingredients and give a nice crunch without overpowering the salad.
• Chop the basil just before mixing: Fresh basil loses its flavor quickly, so chop it last to keep the salad fresh and fragrant.
• Adjust the mayo to your liking: For a creamier texture, add an extra tablespoon of mayonnaise. If you prefer a lighter version, use Greek yogurt instead.
• Toast the bread for a better sandwich: Lightly toasting the sourdough adds a crispy texture that complements the creamy tuna salad perfectly.

How To Store Leftovers?

• Refrigerate: First, let the tuna salad cool to room temperature if freshly made. Transfer it to an airtight container and store it in the fridge for up to 3 days. Stir before serving to refresh the texture.

Nutrition Facts

Serving Size: 1 sandwich (approximately 200g)

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 3g​
• Cholesterol: 35mg​
• Sodium: 600mg​
• Potassium: 250mg​
• Total Carbohydrate: 30g​
• Dietary Fiber: 2g​
• Sugars: 5g
• Protein: 18g​

Check out More Recipes:

• Martha Stewart Pasta Salad​
• Martha Stewart​ Cucumber Salad
• Martha Stewart​ Egg Salad Tea Sandwiches
• Martha Stewart Stuffed Cabbage