A Really Good Tuna Salad
This post may contain affiliate links. Read my full disclosure policy.
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 tuna salad recipe is the one I always come back to. I start by draining the tuna well so it’s not watery—this is crucial!—then I mix in a generous scoop of mayo and lots of seasoning. Next, I stir in a spoonful of pickle relish for that tangy sweetness, celery for crunch, and scallions for a bit of onion flavor. I finish it off with a squeeze of lemon juice and some fresh parsley to brighten everything up. The result is a tuna salad that’s fresh, flavorful, and super easy to make.
It’s perfect on a sandwich, scooped onto greens, or as part of a classic deli-style salad trio plate with chicken salad and egg salad. These staples are quick to prepare and great for easy lunches, potlucks, or summer picnics.
“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
- Canned chunk or solid white tuna: Be sure to opt for water-packed canned tuna.
- Mayonnaise: Acts as a binder and adds creaminess. Use a good-quality brand, such as Hellmann’s or Duke’s.
- Celery: Adds a crisp, fresh crunch and a slight peppery flavor, contributing to the salad’s texture contrast.
- Scallions: Provide a mild, slightly sweet onion flavor that complements the tuna and adds freshness and color. Minced red onion can be substituted for a stronger onion flavor.
- Fresh lemon juice: Brings acidity and brightness to balance the richness of the mayonnaise and tuna.
- Dijon mustard: Adds tanginess and depth, contributing a subtle sharpness that pairs well with the creamy elements.
- Sweet pickle relish: Adds sweetness, tanginess, and a bit more crunch to the salad.
- Parsley: Adds a burst of color and a light, herby flavor that brightens up the salad.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Drain 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.
Transfer to a medium bowl and flake with a fork. Add the remaining ingredients.
Stir the tuna salad until well combined. Taste and adjust the seasoning with salt and freshly ground black pepper, if necessary.
Now, for how to enjoy…If you’re looking for a low-carb option, try it in lettuce wraps—romaine and butter lettuce work especially well—or serve it over lettuce leaves or thick slices of ripe beefsteak tomatoes.
For something more filling, spoon it onto crackers, stuff it into a tortilla for a quick lunch, or make a tuna melt if you’re in the mood for something warm and toasty. Of course, you can always go classic with a sandwich and some dill pickles and chips on the side. The tuna will keep nicely in the fridge for up to 3 days.
Video Tutorial
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.