Classic Tuna Salad
This simple tuna salad is creamy, crisp, and ready in about 15 minutes. Serve it in sandwiches, over greens, with crackers, or tucked into lettuce cups.
- Total time
- 15 min
- Yield
- 4 servings, about 1/2 cup each
- Difficulty
- Easy
Prep 15mCook 0mAmericanSalads
Tuna salad is one of those useful recipes that works for lunch, a quick dinner, or meal prep. This version keeps the flavors classic: tuna, celery, onion, a little pickle, lemon, mustard, and just enough mayonnaise to bring it together.
The key is to drain the tuna well and chop the crunchy vegetables small. That gives you a salad that is creamy without being watery, and every bite has a little texture.
Serve it right away if you like a softer salad, or chill it for 20 to 30 minutes so the flavors can settle.
01What you'll need
Ingredients
10 items · 4 servings, about 1/2 cup each
- 2 (5-ounce) cans chunk light tuna in water, drained well
- 1/3 cup mayonnaise
- 1 celery rib, finely chopped
- 2 tablespoons finely chopped red onion
- 1 tablespoon dill pickle relish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley, optional
- 1/8 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Drain the tuna
Open the cans and drain off the water. Press the tuna gently with a fork or the lid to remove extra liquid. This helps the salad stay thick and creamy.
2. Flake the tuna
Transfer the tuna to a medium bowl. Use a fork to break it into small flakes. You want bite-size pieces, not a paste.
3. Chop the vegetables
Finely chop the celery and red onion. Small pieces blend better into the salad and give crunch without overpowering the tuna.
4. Mix the dressing
In the bowl with the tuna, add the mayonnaise, dill pickle relish, lemon juice, Dijon mustard, parsley if using, salt, and black pepper. Stir gently to combine.
5. Fold in the crunch
Add the chopped celery and red onion. Fold them in with a spoon or spatula. Folding means stirring gently so the tuna keeps some texture.
6. Taste and adjust
Taste the tuna salad. Add a little more lemon juice for brightness, more relish for tang, or a pinch more salt and pepper if it tastes flat.
7. Chill or serve
Serve right away, or cover and refrigerate for 20 to 30 minutes for a cooler, more blended flavor. Stir once before serving.
03From our kitchen
Cook's tips
- Make-ahead: Tuna salad can be made up to 2 days ahead. For the freshest crunch, stir in the celery shortly before serving if you have time.
- Storage: Keep tuna salad in an airtight container in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours, or 1 hour if it is very warm.
- Mayo swaps: Replace half the mayonnaise with plain Greek yogurt for a tangier, lighter salad. You can also use all yogurt, but the flavor will be sharper and less rich.
- No relish? Finely chop dill pickles or capers instead. Start with 1 tablespoon, then add more to taste.
- Onion options: Red onion gives a sharp bite. For a milder flavor, use sliced scallions or soak the chopped onion in cold water for 5 minutes, then drain well.
- Serving ideas: Spoon it onto toast, tuck it into pita, pile it over salad greens, serve with crackers, or make lettuce cups for a gluten-free option.
Cook's note
This recipe is written for tuna packed in water. If you use tuna packed in oil, drain it well and expect a richer salad with slightly higher calories and fat.
04Frequently asked
Questions & answers
What kind of tuna is best for tuna salad?
Chunk light tuna in water is budget-friendly and has a mild flavor. Solid white albacore also works and has larger, firmer pieces, but it can taste a little stronger and may cost more.
How do I keep tuna salad from getting watery?
Drain the tuna very well and chop watery add-ins, like pickles or celery, finely. If your salad still loosens after chilling, stir it before serving or add a spoonful more tuna to thicken it.
Can I make tuna salad without mayonnaise?
Yes. Use plain Greek yogurt, mashed avocado, or a mix of yogurt and a little olive oil. The flavor and texture will change, but it will still work as a spread or salad topping.
How long does tuna salad last in the fridge?
Stored in an airtight container, tuna salad keeps for up to 3 days in the refrigerator. If it smells sour, looks watery in an unusual way, or has been left out too long, discard it.
Can I freeze tuna salad?
Freezing is not recommended. Mayonnaise-based salads can separate after thawing, and the celery becomes soft. It is better to make a smaller batch and refrigerate leftovers.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, about 1/2 cup each
Amount per serving
% Daily Value*
- Total Fat14 g
- 18%
- Saturated Fat2 g
- 10%
- Cholesterol25 mg
- 8%
- Sodium450 mg
- 20%
- Total Carbohydrate1 g
- 0%
- Dietary Fiber0 g
- 0%
- Total Sugars1 g
- Protein15 g
- 30%
- Vitamin D1 mcg
- 5%
- Calcium16 mg
- 1%
- Iron1 mg
- 6%
- Potassium188 mg
- 4%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
SaladsRed Cabbage Salad
This crisp red cabbage salad is bright, colorful, and sturdy enough to make ahead. A tangy apple cider vinaigrette softens the cabbage while keeping every bite fresh and crunchy.
SaladsGrinder Salad
This chopped grinder salad takes the bold, tangy filling of an Italian-style deli sub and serves it in a bowl. It is crunchy, creamy, salty, and quick enough for a no-cook dinner.
SaladsSimple Red Fruit Salad
This bright red fruit salad is fresh, juicy, and easy to pull together for brunch, picnics, or a light dessert. A quick lime-honey dressing adds just enough shine without covering up the fruit.
SaladsAsparagus Ribbon Salad with Crispy Chickpeas and Hot Honey
Thin ribbons of fresh asparagus meet peppery arugula, crunchy roasted chickpeas, Parmesan, almonds, and a sweet-spicy hot honey vinaigrette. It is bright, crisp, and filling enough for a spring lunch or a colorful side.