This post may contain affiliate links. For more information, please see our affiliate policy.
Leave a ReviewJump to Recipe
I never get tired of an excellent Tuna Salad Recipe, and of the hundreds of versions I’ve made, this version is the best. Serve on toast, crackers, a bed of greens, or grilled as a very delicious tuna melt.
No matter how you mix it, making tuna salad at home is one of the easiest, most satisfying meals you can whip up from pantry ingredients
Start with my recipe and enjoy it just as it is, or throw in your own favorite must-haves. It’s ready in minutes and always handy to have when hunger strikes.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Recipe FAQs
- The Best Tuna Salad Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Tuna: I prefer tuna packed in water with a dolphin-safe label. I usually buy cans, but you can use packets instead. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
- Sweet pickle relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
Step-by-step instructions
- In a medium bowl, add tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Stir to combine and season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper). Serve immediately or cover and chill until serving.
Recipe tips and variations
- Yield: This recipe makes about 3 cups of tuna salad, enough for 6 sandwiches (½ cup per sandwich).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- More mix-ins: Add a small amount of cut apples (Granny Smith would be perfect), a handful of thawed peas, or a couple of chopped hard-boiled eggs to your tuna salad.
- Lettuce wraps: Tuna salad is delicious wrapped in lettuce leaves or piled on a bed of lettuce.
- Tuna pasta salad: Make a tasty tuna pasta salad by adding cooked macaroni, rotini, or your other favorite small pasta.
- Stuffed tomatoes: Hollow out juicy tomatoes and fill with tuna salad for an old-fashioned, and super-delicious, lunch entrée.
- Ahi Tuna Salad: Is the Ahi tuna looking fabulous at the fish market, or have you got an extra bit of ahi tunafrom last night’s dinner? Splurge and make tuna salad with it. Cook it through, then flake it up in this recipe.
- More deli salads: If you love this Tuna Salad, you might also love my Chicken Salad, Egg Salad, Ham Salad, classic Potato Salad, and my favorite Macaroni Salad.
Recipe FAQs
What can I put in on tuna instead of mayo?
Instead of mayonnaise, you can make tuna salad dressing with plain yogurt or whipped silken tofu. You can also add lemon vinaigrette (¼ cup olive oil, 2 tbsp. lemon juice, ¼ teaspoon Dijon mustard, fresh herbs like dill, parsley, or chives and salt and pepper to taste).
Can I make tuna salad with oil-packed tuna?
Yes, oil-packed tuna tastes great in tuna salad (feel free to decrease the amount of mayonnaise if you do).
How do I remove the oil from oil-packed tuna?
If you prefer water-packed tuna but only have access to oil-packed, you can remove the oil yourself. Add the tuna to a fine-mesh sieve, rinse vigorously with cold water, and press with a spatula to extract all of the liquid out of the fish.
More delicious salads
Salad Recipes
Broccoli Salad with Bacon and Cheese
Salad Recipes
Easy Cold Pasta Salad
Salad Recipes
Greek Salad
Italian Recipes
Panzanella Salad
Join Us
HUNGRY FOR MORE? Sign up for our weeklynewsletterand follow along onFacebook,Pinterest, andInstagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
The Best Tuna Salad
By Meggan Hill
I never get tired of an excellent tuna salad recipe, and of the hundreds of versions I’ve made, this version is the best. Serve on toast, crackers, a bed of greens, or grilled as a very delicious tuna melt.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Servings 6 sandwiches (½ cup salad each)
Course Salad
Cuisine American
Calories 345
Ingredients
- 4 (5 ounce) cans tuna packed in water drained (see note 1)
- 1 cup mayonnaise or less to taste (see note 2)
- 1/3 cup celery finely chopped (about 1 rib)
- 2 tablespoons red onion minced, about 2 small slices
- 2 tablespoon sweet pickle relish (see note 3)
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- salt and freshly ground black pepper
Instructions
In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
Season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper). Serve immediately or cover and chill until serving.
Recipe Video
Notes
- Tuna: I prefer tuna packed in water with a dolphin-safe label. I usually buy cans, but you can use packets instead. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
- Sweet pickle relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
- Yield: This recipe makes about 3 cups of tuna salad, enough for 6 sandwiches (½ cup per sandwich).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5cupCalories: 345kcalCarbohydrates: 3gProtein: 19gFat: 29gSaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 516mgPotassium: 202mgFiber: 1gSugar: 2gVitamin A: 164IUVitamin C: 2mgCalcium: 23mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
