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!
Tuna salad, chicken salad and classic egg salad are three 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 turkey salad, shrimp avocado salad and salmon 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.
You can eat it alone, put it on bread, or make Tuna Salad Meal Prep Bowls for quick low-carb option meal.
Key Ingredients
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.
Mayonnaise — 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.
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.
Popular Swaps & Variations
Mayonnaise: For a lighter option, swap it for Greek yogurt or mashed avocado, like in this avocado tuna salad.
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, english cucumber, dill pickles, sweet pickle relish or radishes. Or even some dried cranberries and sunflower seeds.
Eggs: Add extra protein and creaminess with a couple of hard-boiled eggs.
Keep any leftover in an airtight container 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.
I don’t recommend freezing mayo-based salads, as the mayonnaise can separate as it thaws.
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.
Ways To Serve Tuna Salad
Most often, we’ll make tuna salad sandwiches with lettuce and tomato. I also love to put it in lettuce wraps or on top of a quinoa Greek salad too.
We sometimes eat this salad straight from the bowl with 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!
More Easy Salad Recipes:
- Classic Potato Salad: This is one of my favorite salads. So creamy and easy to make.
- Broccoli Salad: A delicious and colourful dish.
- Mediterranean Salad: The best throw-together salad.
- Cucumber Salad: So fresh and perfect side for any meal.
Tuna Salad
Video
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
- kosher salt and black 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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That is a great recipe! I am trying it soon!
You’ll love it!