classic Tuna Salad Recipe

I grew up eating tuna salad every week. It’s simple, quick, and always satisfying.

Sometimes I scoop it onto crackers. Other times it goes into a sandwich or over crisp lettuce.

Tuna salad turns pantry staples into a fresh, filling meal.

You only need canned tuna, mayo, and a few crunchy add-ins. Adjust the flavors to your taste—add lemon juice, pickles, or a chopped boiled egg.

Make it in under 15 minutes. That’s perfect for busy days when you want a meal fast.

This recipe is flexible. Keep it classic with mayo and celery, or lighten it up with Greek yogurt or chickpeas.

Once you know the basics, you’ll have lots of ways to serve it. Pair it with whatever you want, and store leftovers for later.

Why You Will Love Tuna Salad Recipe

You’ll love making tuna salad because it’s quick and flexible. With just a few pantry staples, you get a meal that feels fresh.

This dish is great for busy days. Eat it cold straight from the fridge, which is perfect for meal prep.

There are so many ways to enjoy it:

• Classic tuna salad with mayo, celery, and onion for crunch.
• Avocado tuna salad for a lighter, dairy-free option.
• Tuna pasta salad when you want a more filling side.
• Tuna fish salad sandwiches for a simple, classic lunch.

Serve it on crackers, in lettuce wraps, or stuffed into tomatoes. Each way gives you a new texture and taste.

Add relish for sweetness, Dijon mustard for tang, or fresh herbs for brightness. A squeeze of lemon wakes up all the flavors.

Tuna is high in protein and pairs well with veggies. It fits into your week as a snack or a meal.

How To Make Tuna Salad Recipe

You can make tuna salad with pantry staples and a few fresh ingredients. The key is balancing creamy textures with crisp veggies and bright flavors.

Ingredients

You’ll want a can of tuna packed in water for a lighter taste. Oil-packed tuna works too, but drain it well.

Add celery, red onion, and maybe scallions or chives for crunch. I like to toss in a chopped boiled egg for extra protein.

The dressing is simple. Use mayonnaise as the base and brighten it with lemon juice.

Season with salt and pepper. If you like herbs, sprinkle in some dill or parsley.

Here’s a basic list:

• 1 can water-packed tuna, drained
• 1 stalk celery, finely diced
• 2 tbsp red onion, minced
• 1 boiled egg, chopped
• 3 tbsp mayonnaise
• 1 tsp fresh lemon juice
• Salt and pepper, to taste
• Fresh dill or parsley, optional

Instruments

You don’t need special tools. A mixing bowl is essential for combining everything.

Use a sharp knife and cutting board for chopping. A small spoon helps with mixing.

If you’re adding boiled eggs, grab a small pot to cook them. A colander helps drain the tuna.

Have bread, crackers, or lettuce leaves ready for serving.

Here’s a simple checklist:

• Mixing bowl
• Knife and cutting board
• Spoon for mixing
• Small pot for boiling eggs
• Colander for draining tuna

Step-By-Step Instruction

1. Drain the tuna well and put it in your bowl. Use a fork to break it into small flakes.
2. Chop your celery, red onion, and boiled egg. Add them to the bowl with the tuna.
3. If you’re using herbs, chop them finely before adding. Spoon in the mayo and squeeze in the lemon juice.
4. Stir everything together until creamy but still chunky. Taste and add salt or pepper as needed.
5. Serve on sandwich bread, over lettuce, or with crackers. Store leftovers in the fridge for up to three days.

Tips & Tricks

I’ve made tuna salad more times than I can count. Small details make a huge difference.

• Drain well: Always drain the tuna fully. Extra liquid makes the salad watery.
• Add mayo slowly: Start with a little and add more if needed.
• Don’t overmix: Stir just enough. Overmixing can make it mushy.

I like to play with add-ins depending on what’s in my fridge. A little crunch or brightness can change the whole dish.

• Crunch: Celery, cucumber, or red bell pepper add bite.
• Freshness: Dill, parsley, or chives give a clean finish.
• Acid: Lemon juice balances the creamy mayo.
• Heat: Hot sauce or Dijon mustard adds a gentle kick.

Chill the salad for at least 30 minutes. The flavors settle and the texture firms up.

If you want a lighter version, swap some or all mayo with Greek yogurt or mashed avocado.

Ingredient Substitute

Sometimes you don’t have every ingredient. Tuna salad is flexible and forgiving.

If you skip mayo, try these:

• Greek yogurt gives a creamy, tangy texture.
• Mashed avocado works for a lighter, rich taste.
• Hummus or cottage cheese add protein and smoothness.

For extra flavor, swap or mix in condiments:

• Mustard gives a sharper bite. Both yellow and dijon work well.
• A spoon of sweet pickle relish or chopped dill pickles adds crunch and a hint of sweetness.

Change up the tuna too. Oil-packed tuna brings a richer taste and works with lighter bases.

These swaps let you adjust the salad to what you have. Make it lighter, creamier, or tangier as you like.

What To Serve With Tuna Salad Recipe

When you make tuna salad, the sides can change the whole meal. You don’t need anything fancy, but the right pairings help.

I like to keep it light and fresh. A simple garden salad with cucumbers and tomatoes adds crunch and color.

Drizzle with lemon vinaigrette to brighten it up. For something more filling, serve tuna salad as a sandwich on whole wheat bread or in butter lettuce wraps.

Lettuce wraps are crisp and refreshing. Sandwiches give you that classic comfort.

Here are some easy sides:

• Avocado halves filled with tuna salad
• Crisp apple slices for sweetness
• Fried green tomatoes for a Southern twist
• Pita chips or seed crackers for scooping
• Baked potatoes topped with tuna salad

Roll your tuna salad into spinach tortillas for wraps. If you want something warm, roasted vegetables or shishito peppers pair nicely.

Don’t overthink it. Mix and match with what you have, and you’ll see tuna salad goes with more sides than you’d expect.

How To Store Tuna Salad Recipe

I always make a bit more tuna salad than I need. Keeping it fresh is key—you really don’t want to waste good tuna.

The best way to store tuna salad is in an airtight container in your fridge. This keeps air out and helps slow down bacteria.

You’ll usually get 2–3 days of freshness. Sometimes, if your ingredients were super fresh, it might last up to four days.

Don’t leave tuna salad at room temperature for more than two hours. If you’re packing it for work or school, stick it in an insulated lunch bag with an ice pack to keep it under 40°F (4°C).

Here are a few quick tips I follow:

• Pop leftovers in the fridge right after serving.
• If you’re meal prepping, keep the dressing separate. That helps avoid a soggy mess.
• Don’t freeze tuna salad. Mayo, yogurt, and veggies just get watery and weird.
• Give it a check before eating. If it smells off, looks weird, or feels slimy, toss it out.

That’s how I keep my tuna salad fresh and safe. Hope it helps!

Nutritional Value

When you make tuna salad at home, you control what goes in. It’s easier to keep it light and balanced this way.

If you use tuna packed in water, you keep the calories lower. You don’t lose any protein by skipping the oil.

A single serving of homemade tuna salad usually has about 200 calories. Most of those calories come from protein.

There’s only a small amount from fat and carbs. It’s a filling choice if you need a quick, high-protein meal.

Here’s a simple breakdown for one serving:

• Calories: ~205
• Protein: ~33g
• Fat: ~5g (about 1g saturated)
• Carbs: ~4g
• Fiber: ~1g
• Sugar: ~3g
• Sodium: ~699mg

You also get important vitamins and minerals from tuna. It’s especially rich in vitamin B12, niacin, and selenium.

These nutrients help with energy and metabolism. You’ll also find smaller amounts of iron, magnesium, and vitamin D.

If you swap mayonnaise for Greek yogurt, you cut down on fat. Cottage cheese works too and adds more protein.

This small change makes the salad lighter but still creamy. It still feels satisfying, honestly.