This classic Tuna Salad recipe features protein-packed canned tuna, red onion and celery, fresh herbs, and mayonnaise for the perfect combination of flavors and textures. Enjoy it with sandwiches, salads, and easy meal prep!
This recipe is SO easy to customize and make your own. You can swap the veggies, add more herbs, or make my Avocado Tuna Salad that skips the mayo.
Tuna salad and chicken salad are two recipes that we heavily rely on. They’re both a cinch to make and easy to adjust based on what I have in the fridge.
I already shared my favorite Chicken Salad, Classic Potato Salad, Broccoli Salad and my Egg Salad, so I thought I’d cover our tried and true Tuna Salad next. This recipe is one of the easiest dishes you can make with just a few simple pantry staples and we love to have it on hand for quick meals
All you need is canned tuna, mayo, and whatever veggies and herbs you like. I’m using red onion, celery, parsley, and chives for freshness and a little bit of crunch. You can eat it alone, put it on bread, or make Tuna Salad Meal Prep Bowls for quick lunches all week.
A Protein Powerhouse
Tuna is such a great source of protein – a single can (packed in water) has a whopping 24 grams! It’s also considered a complete protein because it contains all 9 essential amino acids.
Check out my favorite Canned Tuna Recipes for more quick and easy protein-packed meals!
Ingredients You’ll Need
- Canned tuna — I like to use Albacore tuna because it has a clean flavor and a firm but flaky texture. I also opt for a low-sodium, water-packed tuna, but you can use oil-packed tuna if you prefer.
- Mayonaise — Binds everything together and creates a creamy consistency. You can also use a combination of half mayonnaise and half sour cream.
- Dijon mustard— Provides a spicy, tangy element that complements the mayo.
- Celery & onion— Adds balance with fresh flavors and a crunchy texture.
- Fresh parsley & chives — Fresh herbs add a pop of color and a ton of flavor.
- Kosher salt & black pepper — Simple seasonings really elevate this recipe.
Popular Swaps & Variations
Mayonnaise: As a lighter option, swap the mayo for Greek yogurt or avocados.
Onion: If you don’t like strong raw onion flavor, try green onion or shallot instead.
Herbs: Feel free to add other herbs such as fresh dill, cilantro, or basil. You can also add a squeeze of fresh lemon juice for extra flavor.
Veggies: Amp up the veggies with chopped tomatoes, dill pickles, sweet pickles or radishes.
Eggs: Add extra protein and creaminess with a couple of hard-boiled eggs.
How to Make the Best Tuna Salad
- Drain the canned tuna very well before placing it in a mixing medium bowl.
- Add the mayonnaise and the remaining ingredients. Stir until well combined.
- Chill the tuna salad for 30 minutes before serving to let the flavors meld.
- Enjoy this tuna salad on a sandwich, in lettuce leaves, with crackers or tortilla, or on top of a green salad.
Olivia’s Recipe Tips
- Be sure to drain the tuna very well first. Otherwise, the tuna salad will have too much liquid and won’t hold up quite as well.
- For the best flavor, I always let it chill for at least 30 minutes before serving to let the flavors develop more.
- Careful not to stir the tuna salad too much, as it can break up the large pieces of tuna, resulting in a mushy texture.
- You can easily cut this recipe in half for one or two people. Or, double the recipe if you’re making it for a crowd.
How long can you keep tuna salad?
Keep any leftover in an airtight container and store it in the fridge for up to 3 days. I also like to portion the leftovers into meal prep containers for easy grab-and-go lunches.
Ways To Serve Tuna Salad
Most often, we’ll make tuna salad sandwiches with lettuce and tomato. I also love to put it in low-carb lettuce wraps or on top of a big salmon salad or broccoli salad or quinoa Greek salad too.
We sometimes eat this salad straight from the bowl with almond flour crackers, chips or pita chips before it even goes in the fridge! You can also turn it into a wrap with tortillas.
If you’re looking for new ways to enjoy tuna salad, try my avocado tuna boats (stuffed tuna avocado) or tuna cucumber cups. They’re both fresh, easy to make, and SO delicious!
Frequently Asked Questions
Yes! You can store tuna salad for up to 3 days in an airtight container. Or, you can prep all of the chopped ingredients and throw the tuna salad together about 30 minutes before serving.
I don’t recommend freezing mayo-based salads, as the mayonnaise can separate as it thaws.
To balance the extra mayonnaise, you can add more celery, onion, and herbs. You can also add an extra can of tuna if you have it on hand.
This recipe is dairy-free as long as you use only mayonnaise for the dressing.
You can swap out mayonnaise in your tuna salad with plain yogurt, sour cream, or whipped silken tofu. A vinaigrette also works great as an alternative.
If you make this recipe, don’t forget to leave a star rating and comment below to let me know how you liked it! And be sure to check out the other salad recipes here at Primavera Kitchen!
More Summer Salads!
Tuna Salad
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Primavera Kitchen.
Ingredients
- 2 cans tuna about 5oz.
- ¼ cup mayonnaise
- 1 stalk of celery diced
- 2 tablespoons red onion diced
- 1 tablespoon chopped parsley
- 1 teaspoon chopped chives
- ½ tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Drain Tuna: Open and drain the tuna, then place it in a bowl.
- Mix Ingredients: Add the celery, red onion, parsley, chives, mayonnaise, Dijon mustard, salt, and pepper to the bowl with the tuna. Stir until well combined, breaking up any large chunks of tuna.
- Chill (Optional): Refrigerate for 30 minutes if desired.
- Serve: Enjoy on bread with green lettuce, crackers, or alongside a green salad.
Tips
- Use tuna packed in water rather than oil. It has less fat and more solid pieces of tuna.
- Dice the veggies and herbs finely so you get a little bit of everything in each bite.
- Add a squeeze of fresh lemon for extra brightness.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Leave a Comment