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Tuna Salad Toast Recipe

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4.9 from 9 reviews

This Tuna Salad Toast recipe is a quick and delicious way to enjoy a healthy and satisfying meal. Combining protein-rich tuna with crunchy celery and red onion, creamy mayonnaise or Greek yogurt, and a hint of fresh lemon and Dijon mustard, it's perfect for a nutritious breakfast, lunch, or snack. Served on toasted bread for added texture, this dish can be enhanced with extras like chopped hard-boiled eggs or avocado for more flavor and nutrition.

Ingredients

Tuna Salad

  • 2 cans (5 oz each) canned tuna in water, drained
  • 3 tablespoons mayonnaise or Greek yogurt
  • 1 stalk celery, finely diced
  • 2 tablespoons red onion, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 hard-boiled eggs, chopped (optional but recommended)
  • Salt, to taste
  • Black pepper, to taste

For Serving

  • 4 slices bread of your choice, for toasting
  • Optional toppings: fresh herbs or sliced avocado

Instructions

  1. Prepare Tuna: Drain and flake the canned tuna into a medium bowl using a fork to break it apart evenly.
  2. Mix Dressing: Add mayonnaise or Greek yogurt, Dijon mustard, and fresh lemon juice to the tuna. Stir until well combined.
  3. Prep Vegetables and Eggs: Dice the celery and red onion finely. If using, chop the hard-boiled eggs into small pieces.
  4. Combine Ingredients: Gently fold the diced celery, red onion, and chopped eggs into the tuna mixture to maintain some texture.
  5. Season: Add salt and black pepper to taste, adjusting the seasoning until it suits your preference.
  6. Toast Bread: Toast the bread slices until they turn golden brown and slightly crisp, then allow them to cool slightly to avoid sogginess when spreading.
  7. Assemble Toasts: Spread the tuna salad generously over each slice of toasted bread.
  8. Add Toppings and Serve: Optionally garnish with fresh herbs or slices of avocado for extra flavor. Serve immediately to enjoy the best texture and freshness.

Notes

  • You can substitute mayonnaise with Greek yogurt for a lighter, tangier option.
  • Adding chopped hard-boiled eggs enhances the creaminess and protein content of the salad.
  • If you prefer, use whole grain or sourdough bread for added flavor and fiber.
  • For a low-sodium option, use reduced-sodium canned tuna and adjust salt accordingly.
  • Prepare the tuna salad ahead of time and chill for 30 minutes to let flavors meld, but toast the bread fresh before serving to keep it crisp.
  • Extra toppings like sliced avocado, fresh herbs (parsley, dill), or a sprinkle of paprika can elevate the dish.

Find it online: https://mealsbykate.com/tuna-salad-toast-recipe/