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This deli-style tuna salad is crisp, creamy, and full of flavor—perfect in a sandwich, over greens, or straight from the bowl. It’s as versatile as it is delicious.
Sometimes you just want a really good, old-school tuna salad. There are endless variations out there, but this is the tuna salad recipe I always come back to. I start by draining the tuna really well (the secret to keeping the salad creamy, not watery), then mix in a generous scoop of mayonnaise, crisp celery, scallions, and sweet pickle relish. A little Dijon mustard, fresh lemon juice, and parsley bring everything together.
The result is a classic deli-style tuna salad that’s creamy, crunchy, tangy, and just a little sweet. It takes only 20 minutes to make, and it’s perfect for easy lunches, sandwiches, or a quick meal straight from the fridge.
“Just like the title describes – this is a really good tuna salad recipe. The perfect level of sweetness, creaminess, and crunchiness.”
What You’ll Need To Make A Really Good Tuna Salad
- Tuna: Use chunk or solid white tuna packed in water, not oil. Be sure to drain it really well and blot it dry with paper towels. This is the secret to a creamy tuna salad that isn’t watery.
- Mayonnaise: Use a good-quality brand, such as Hellmann’s or Duke’s. It makes a difference in a recipe this simple.
- Celery and scallions: Add crunch and a mild onion flavor. You can substitute finely minced red onion for the scallions if you prefer a little more bite.
- Sweet pickle relish and Dijon mustard: Give the salad its signature tangy-sweet flavor. I like sweet relish here, but you can use dill relish if you prefer a less sweet tuna salad.
- Lemon juice and parsley: Brighten everything up and keep the salad tasting fresh.
- Jump to the printable recipe for precise measurements
How to Make Tuna Salad
Drain the tuna: Place the tuna in a fine-mesh strainer, then pat it completely dry with paper towels. Drying the tuna ensures the salad isn’t watery and helps the mayo adhere better, for a creamier texture.
Combine with dressing ingredients: Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients.
Mix: Stir the tuna salad until well combined. Taste and adjust the seasoning with salt and freshly ground black pepper, if necessary. That’s all there is to it!
How to Serve Tuna Salad
You can’t go wrong with a classic tuna salad sandwich on toasted bread, especially with a few refrigerator pickles and potato chips on the side. For something lighter, spoon the tuna salad into crisp romaine or butter lettuce leaves, or serve it over thick slices of ripe tomatoes. It’s also delicious with crackers, tucked into a wrap, or turned into a warm, melty tuna melt.
If you’re entertaining, make a deli-style salad platter with this tuna salad, chicken salad, and egg salad, along with sliced bread, lettuce, tomatoes, and pickles. Everyone can build their own sandwich!
Make-Ahead and Storage
Make ahead: Tuna salad is great for making ahead, and the flavors have a chance to come together as it chills. Prepare it up to a day in advance, cover, and refrigerate until ready to serve. Give it a good stir before serving.
Storage: Leftover tuna salad will keep in an airtight container in the refrigerator for up to 3 days. Keep it chilled until you’re ready to eat, especially if you’re serving it at a picnic or potluck.
I don’t recommend freezing tuna salad, since the mayonnaise-based dressing can separate and the celery will lose its crunch when thawed.
Video Tutorial
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A Really Good Tuna Salad
Ingredients
- 2 (5-ounce) cans chunk or solid white tuna packed in water
- ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 ribs celery finely diced
- 2 scallions, light and dark green parts, thinly sliced
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ¾ teaspoon Dijon mustard
- 2 tablespoons sweet pickle relish
- 3 tablespoons finely chopped flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry.
- Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.
- Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This was soooo good! When my husband saw what I was making he broke out a bottle of Sauvignon blanc and we pretended we were lunching at the beach! Which was perfect because this sandwich tastes like the beach! Yum!
Oh this is a keeper for me, no more looking for a good tuna salad recipe. Loved it, which doesn’t surprise me. I find myself going to your recipes automatically now when I am in search of something new to make AND that I know it will taste great. Last month made your Baja Fish Taco’s from your cookbook just using grilled shrimp and have made them 3 times since. The slaw & sauce were so good… Thanks for sharing such easy and delicious recipes…oh and I have to mention your Nutty Wild Rice Salad was excellent.
This Tuna Salad is delicious. Adding a touch of fresh lemon juice, spring onion and mustard really make a difference. My grown son dropped by after work and stayed for dinner after he tasted it! He is very picky about his food, so that is a real compliment to your recipe!! It is definitely a keeper! Now moving on to the Egg Salad!!
This tuna salad is absolutely incredible! Once Upon A Chef is my go-to website and cookbook – neither have let me down!
Hi all – This recipe looks great and the addition of horseradish sounds perfect. Not sure I love sweet relish and wondered if anybody has made it without it? Thanks to all. Jenn’s recipe are the BEST !
This the exact tuna recipe, created by my husband, with one exception….we add a teaspoon (or more!) of prepared hot horseradish. It is amazing!
I always love your recipes. Thank you!
Hi Jenn – sounds excellent. Would you use this same recipe for a tuna pasta salad and just add 1/2 pound pasta?
Thanks. Chuck
Sure, Chuck, that should work. Hope you enjoy!
I like to add Worchestershire sauce to my tuna salad. Try it. It tastes great!
Hi Jenn –
Did you use sweet pickle relish or dill pickle relish? Vlasic makes both, but I can’t read the label that well, Also, you list 2 tablespoons in the ingredients list, but mention a spoonful of relish in your earlier description. Thanks in advance for your answer, and thanks for a zillion great recipes. I haven’t made this one yet, But I’ll give it 5 stars because I’ve never made anything yet that isn’t 5 stars.
Hi Joan, It’s sweet pickle relish. I will clarify in the recipe – thank you and hope you enjoy!
All I was missing for this recipe was the relish and I bought dill relish because that’s all they had available… it made the tuna salad pretty tangy, but still not bad! I’ll have to buy sweet relish next time 😂.
Hi Celeste, Try adding a 1/4 teaspoon sugar – that should fix it. 🙂
Great timing! I was just eyeing the tuna in my pantry and this looks delicious.
Is the pickle relish dill or sweet?
It’s sweet, Becca. I’ve updated the recipe to clarify. 🙂
Made this today for our lunch. It was a combination of the way my mom used to make hers, with sweet relish, and the way I do my basic version with celery and green, or red, onion. I loved the addition of the mustard, lemon juice and parsley. It gave it a fresh taste. The only change I made was I used all white albacore tuna as that’s what I had on hand. I served it on sour dough bread lightly toasted and a lettuce leaf-my new “go to!” It was great!
Thank you Jenn! We love your recipes. I like to add more vegetables whenever possible, so I add 1/2 cup frozen green peas to the mix, and serve the tuna salad on a bed of baby spinach with a few cherry tomatoes. The added bit of sweet from the peas is a nice balance to the tangy tomato and slightly bitter spinach. BTW, one of my favorite parts of your book was the page on balancing flavors. Love your work!
Thanks for sharing your take on tuna (and so glad you enjoy the recipes)! ❤️
This is exactly how I make our family favorite tuna salad . If I have on hand also add chopped capers and finely chopped cucumber too. Delicious.