Tuna Salad is my secret weapon for breezy lunches, quick dinners, and last-minute gatherings. In just ten minutes, you can have a bowl brimming with creamy, tangy, and refreshing flavors—plus loads of texture from crisp celery and savory bites of tuna. It’s endlessly versatile, nourishing, and made with classic pantry staples, which makes this recipe both approachable and downright crave-worthy. Whether you make it for a picnic or just a simple weekday meal, Tuna Salad never lets you down.

Ingredients You’ll Need

The beauty of Tuna Salad lies in its short list of familiar yet essential ingredients. Each one brings its own magic, transforming something humble into a dish you’ll crave over and over again. Here’s what you need and why it matters:

Tuna (2 cans, packed in water): The star of the show! Using water-packed tuna keeps things lighter and lets the flavors of the mix-ins shine.
Mayonnaise (1/4 cup): Adds the creamy backbone and smooth texture that makes every bite rich and satisfying.
Dijon mustard (1 tablespoon): A little zing goes a long way; this subtle heat brings the whole salad to life.
Celery (1 stalk, finely chopped): For that satisfying crunch you expect in a classic Tuna Salad.
Red onion (2 tablespoons, finely chopped): Adds a gentle pop of color and a savory depth.
Sweet pickle relish (1 tablespoon, optional): Brings a sweet-tangy twist—totally worth adding if you love extra flavor complexity.
Lemon juice (1 tablespoon): Fresh citrus brightens all the ingredients, making the flavors sing.
Fresh parsley (1 tablespoon, chopped): For a burst of herby freshness and color in every bite.
Salt and black pepper: Simple seasonings that let the main ingredients shine without overpowering.
Lettuce leaves or bread (for serving, optional): Your edible vessel of choice—pick what matches your mood!

How to Make Tuna Salad

Step 1: Gather and Prep Your Ingredients

Before you start, make sure everything is ready to go. Drain your tuna thoroughly to avoid a watery salad, and finely chop your celery, red onion, and parsley for even flavor and texture throughout.

Step 2: Mix the Base

In a medium bowl, add your drained tuna, mayonnaise, and Dijon mustard. Use a fork to gently flake the tuna and combine everything—don’t overmix! This is how you achieve a creamy consistency with bits of flaky tuna still visible.

Step 3: Add Crunch and Flavor

Next, toss in the chopped celery, red onion, and sweet pickle relish if you’re using it. Each component adds its own layer of texture and brightness to the classic Tuna Salad, so be sure to mix until evenly distributed.

Step 4: Brighten and Season

Squeeze in the fresh lemon juice and add the chopped parsley. Stir to blend, then taste and season with salt and black pepper according to your preferences. Don’t skip the tasting—the magic is in balancing those flavors!

Step 5: Serve and Enjoy

Serve your finished Tuna Salad chilled on a bed of lettuce, scooped onto your favorite bread, or with crunchy crackers for a satisfying bite. The possibilities are endless!

How to Serve Tuna Salad

Garnishes

A sprinkle of fresh parsley or a dusting of smoked paprika instantly brightens up your Tuna Salad—both visually and in terms of flavor. For a little kick, try a few drops of hot sauce or a crack of black pepper on top.

Side Dishes

Pair your Tuna Salad with crisp veggie sticks, potato chips, or a simple green salad for a well-rounded meal. A handful of cherry tomatoes or crunchy cucumber slices also work beautifully as healthy, vibrant sides.

Creative Ways to Present

Take Tuna Salad beyond the basics! Scoop it into halved avocados, stuff it inside bell pepper boats, or serve it on a bed of baby greens. For snacks, pile some onto mini rice cakes or cucumber rounds—people love these bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

Place any extra Tuna Salad in an airtight container and refrigerate it promptly. It stays fresh for up to three days, and letting it chill even enhances the flavors. Give it a gentle stir before serving leftovers.

Freezing

While it’s technically possible to freeze Tuna Salad, mayonnaise can separate and become grainy after thawing. For best taste and texture, enjoy it fresh or refrigerated rather than frozen.

Reheating

Tuna Salad is meant to be eaten cold, so no reheating required! If it’s been stored in the fridge, a quick stir is all it needs before serving. If you prefer a warm option, try melting it inside a grilled sandwich or tuna melt.

FAQs

Can I use tuna packed in oil instead of water?

Absolutely! Tuna packed in oil adds a richer flavor and silkier texture to Tuna Salad. Just drain it well and adjust the amount of mayo so things don’t get too heavy.

Is there a way to make Tuna Salad lower in calories?

Of course! Swap part or all of the mayonnaise for plain Greek yogurt. It lightens things up while keeping the salad creamy and tangy.

What other add-ins work well with Tuna Salad?

You can get creative by adding chopped apples for sweetness, capers for a briny note, or diced hard-boiled egg for extra protein. The basic recipe is endlessly adaptable!

How do I prevent my Tuna Salad from being too watery?

The secret is draining the tuna well and patting the celery dry after chopping if it’s extra juicy. Mixing right before serving can also help keep it fresh and crisp.

Can I make Tuna Salad ahead for a party?

Yes! Tuna Salad is actually even better when made a few hours ahead, as the flavors have time to mingle. Store it in the fridge and give it a good stir before serving to guests.

Final Thoughts

Give this classic Tuna Salad a try and see just how easy, customizable, and satisfying it is. Whether you pile it high on hearty bread or serve it as a crisp salad, it always delivers comfort and flavor in every bite.

Tuna Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 23 reviews

Author: Emma
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A classic tuna salad recipe that is easy to prepare and perfect for a quick lunch. This flavorful salad can be enjoyed on its own, in a sandwich, or with crackers.

Ingredients

Scale

Tuna Salad:

2 cans (5 oz each) tuna packed in water, drained
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 celery stalk (finely chopped)
2 tablespoons red onion (finely chopped)
1 tablespoon sweet pickle relish (optional)
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley (chopped)
Salt and black pepper to taste

Serving:

Lettuce leaves or bread for serving (optional)

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Instructions

In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, chopped celery, red onion, and pickle relish if using. Add the lemon juice and chopped parsley.
Stir until everything is well mixed and the tuna is flaked evenly. Season with salt and black pepper to taste.
Serve chilled on a bed of lettuce, in a sandwich, or with crackers.

Notes

For extra flavor, add a pinch of smoked paprika or a splash of hot sauce.
Use Greek yogurt in place of some or all of the mayonnaise for a lighter version.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American