Tuna Salad with Peas: A Quick and Healthy Recipe for Any Meal

Tuna Salad with Peas is a delightful dish that brings together the rich flavors of tuna and the sweet crunch of peas, creating a perfect harmony that tantalizes the taste buds. This recipe has a charming history, often found in family cookbooks and potluck gatherings, where it has been a staple for generations. The combination of creamy mayonnaise, tender tuna, and vibrant peas not only makes for a visually appealing dish but also offers a satisfying texture that keeps everyone coming back for more.

People love Tuna Salad with Peas for its versatility and convenience; it can be served as a light lunch, a hearty dinner, or even as a filling for sandwiches. The ease of preparation means you can whip it up in no time, making it an ideal choice for busy weeknights or impromptu gatherings. Join me as we explore this classic recipe that is sure to become a favorite in your home, just as it has in mine!

Ingredients:

• 1 can (5 oz) of tuna, drained
• 1 cup of frozen peas, thawed
• 1/4 cup of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon of lemon juice
• 1/4 cup of red onion, finely chopped
• 1/4 cup of celery, finely chopped
• Salt and pepper to taste
• 1 tablespoon of fresh dill, chopped (optional)
• 4 cups of mixed greens (for serving)
• Whole grain bread or crackers (for serving, optional)

Preparing the Tuna Salad

Let’s dive right into making this delicious tuna salad with peas! It’s a simple yet satisfying dish that’s perfect for lunch or a light dinner. Here’s how I prepare it:

1. Start by gathering all your ingredients. It’s always easier to have everything in one place before you begin cooking.
2. In a medium-sized mixing bowl, add the drained tuna. I like to use a fork to break it up a bit, making it easier to mix with the other ingredients.
3. Next, add the thawed peas to the bowl. If you’re using frozen peas, just pop them in the microwave for a minute or two to thaw them out quickly.
4. Now, let’s add the creamy elements! Spoon in the mayonnaise and Dijon mustard. The mustard adds a nice tang that complements the tuna beautifully.
5. Pour in the lemon juice. This not only adds flavor but also helps to brighten up the salad.
6. Chop the red onion and celery finely, then add them to the bowl. The crunch from the celery and the sharpness from the onion will give the salad a lovely texture.
7. Season the mixture with salt and pepper to taste. I usually start with a pinch of each and adjust as needed.
8. If you’re feeling adventurous, toss in some fresh dill for an extra layer of flavor. It pairs wonderfully with the tuna and peas!
9. Using a spatula or a large spoon, gently mix all the ingredients together until everything is well combined. Be careful not to mash the tuna too much; you want to keep some texture.

Chilling the Salad

Once everything is mixed, I like to let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. If you’re in a hurry, you can skip this step, but trust me, the wait is worth it!

10. Cover the bowl with plastic wrap or a lid and place it in the fridge. While it’s chilling, you can prepare your serving options.

Preparing the Serving Options

While the salad is chilling, let’s think about how we want to serve it. I love serving this tuna salad on a bed of mixed greens, but there are plenty of other options too!

11. Wash and dry your mixed greens. I usually use a salad spinner for this, but you can also pat them dry with a clean kitchen towel.
12. If you’re opting for bread or crackers, now is the time to get them ready. For bread, I recommend toasting it lightly for added crunch.
13. Set the table or prepare your serving area. I like to use a large platter for the salad and small bowls for the bread or crackers.

Assembling the Dish

Now that everything is prepped and the salad has chilled, it’s time to assemble the dish!

14. Take the tuna salad out of the fridge and give it a quick stir to redistribute the ingredients.
15. On a large serving platter, arrange the mixed greens as a base. This not only looks beautiful but also adds a fresh crunch to the dish.
16. Spoon the tuna salad generously over the mixed greens. Make sure to get a good amount of peas and veggies in each scoop!
17. If you’re using bread, you can either serve it on the side or place a scoop of the tuna salad on top of a slice for an open-faced sandwich.

Conclusion:

In summary, this Tuna Salad with Peas is a must-try for anyone looking to elevate their lunch game or whip up a quick and satisfying dinner. The combination of tender tuna, sweet peas, and a creamy dressing creates a delightful balance of flavors and textures that is sure to please your palate. Plus, it’s incredibly versatile! You can serve it on a bed of crisp greens, in a sandwich, or even as a filling for a wrap. If you’re feeling adventurous, try adding some diced celery for crunch, or a sprinkle of fresh herbs like dill or parsley for an extra burst of flavor. I encourage you to give this Tuna Salad with Peas a go and make it your own! Whether you stick to the classic recipe or experiment with your favorite ingredients, I’d love to hear about your experience. Share your thoughts and any variations you come up with in the comments below or on social media. Let’s inspire each other to create delicious meals that bring joy to our tables! Happy cooking! Print

Tuna Salad with Peas: A Quick and Healthy Recipe for Any Meal



Print Recipe

This Tuna Salad with Peas is a light and refreshing dish, perfect for lunch or dinner. It’s a protein-packed mix of tuna, peas, and crunchy veggies, all brought together with a creamy dressing. Serve it on a bed of mixed greens or with whole grain bread for a satisfying meal. Quick to prepare and great for meal prep, this salad is sure to please!

• Author: Dottie
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 2–4 servings 1x

Ingredients

Scale 1x2x3x

• 1 can (5 oz) of tuna, drained
• 1 cup of frozen peas, thawed
• 1/4 cup of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon of lemon juice
• 1/4 cup of red onion, finely chopped
• 1/4 cup of celery, finely chopped
• Salt and pepper to taste
• 1 tablespoon of fresh dill, chopped (optional)
• 4 cups of mixed greens (for serving)
• Whole grain bread or crackers (for serving, optional)

Instructions

1. Gather all your ingredients in one place for easy access.
2. In a medium-sized mixing bowl, add the drained tuna and break it up with a fork.
3. Add the thawed peas to the bowl.
4. Spoon in the mayonnaise and Dijon mustard, mixing well.
5. Pour in the lemon juice to brighten the flavors.
6. Finely chop the red onion and celery, then add them to the bowl.
7. Season with salt and pepper to taste, adjusting as needed.
8. If desired, add fresh dill for extra flavor.
9. Gently mix all ingredients together, being careful not to mash the tuna too much.
10. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
11. While the salad chills, wash and dry the mixed greens.
12. Prepare any bread or crackers you wish to serve with the salad.
13. Set up your serving area with a large platter for the salad and small bowls for bread or crackers.
14. After chilling, give the tuna salad a quick stir.
15. Arrange the mixed greens on a large serving platter.
16. Spoon the tuna salad generously over the mixed greens.
17. Serve with bread on the side or as open-faced sandwiches.

Notes

• For a creamier texture, you can adjust the amount of mayonnaise to your preference.
• Feel free to add other ingredients like chopped bell peppers or hard-boiled eggs for variation.
• This salad can be made ahead of time and stored in the refrigerator for up to 2 days.