Pregnancy Friendly Classic Tuna Salad
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4 servings
- 2 cans (5 oz each) tuna in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- ⅓ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 stalks celery, finely diced
- 3 tbsp red onion, finely diced
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Drain the tuna thoroughly, then turn it into a medium mixing bowl and break it apart with a fork until no large chunks remain.
- 2
Add the mayonnaise, celery, red onion, Dijon mustard, and lemon juice. Stir until everything is evenly combined and the mixture holds together.
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