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Best Tuna Salad Ever

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“I adapted this recipe from Better Homes and Gardens, and it's the best I've ever had. Just enough crunch, just enough mayo. It's perfect! I like to serve this in pita pockets with a little lettuce.”
READY IN:
17mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 (7 1/16 ounce) bagschunk white tuna in water, drained of liquid (vacuum-sealed)
  • 12 cup celery, chopped (about one stalk)
  • 1 (8 ounce) can water chestnuts, chopped
  • 14 cup green onion (about two green onions)
  • 12 cup mayonnaise (heaping)
  • 1 tablespoon lemon juice
  • 12 teaspoon dried dill (or two tsp snipped fresh dill or 1/2 tsp basil, if using chicken instead of tuna)
  • 14 teaspoon salt

Directions

  1. In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
  2. In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
  3. Chill for a couple hours, covered.

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