A Really Good Tuna Salad

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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.

Opened tuna sandwich on a plate.

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.”

Joseph

What You’ll Need To Make A Really Good Tuna Salad

ingredients for 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.

patting the tuna dry

Transfer to a medium bowl and flake with a fork. Add the remaining ingredients.

tuna salad ingredients in mixing bowl

Stir the tuna salad until well combined. Taste and adjust the seasoning with salt and freshly ground black pepper, if necessary.

tuna salad in mixing bowl

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

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Opened tuna sandwich on a plate.

A Really Good Tuna Salad

Opened tuna sandwich on a plate.

Whether you pile it on a sandwich or scoop it onto a bed of greens, this tuna salad recipe is a classic that always satisfies.

Servings: 2 cups (enough for 4 sandwiches)
Prep Time: 20 Minutes
Total Time: 20 Minutes

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

  1. 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

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 288
  • Fat: 23 g
  • Saturated fat: 4 g
  • Carbohydrates: 4 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 16 g
  • Sodium: 460 mg
  • Cholesterol: 41 mg

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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Comments

  • I never thought I would bother to follow a recipe for tuna salad, much less write a review, but this tuna was that good! Loved it! Thank you Jen! Amazing recipe, as always!

    • — Kate on September 7, 2024
    • Reply
  • I prepared the Really good tuna salad for my family yesterday and it was a little bland for my taste so I added 2 more tablespoons of sweet relish and 1/4 cup of sweet, chopped onions, wow that took it over the top I served it up in stuffed whole wheat pita bread sliced in half and stuffed the pockets. everyone loved it I was lucky to get one. I will definitely make this again soon, thank you so much for developing all this goodness.

    • — LCR on September 4, 2024
    • Reply
  • Is it too much change for dill relish not sweet? I just don’t like any sweet pickles. I’m a southerner who eats few pickled anything but will add dill relish to a few things.

    • — Harriet Turner on July 28, 2024
    • Reply
    • Hi Harriet, that’s fine – enjoy!

      • — Jenn on July 29, 2024
      • Reply
  • Delicious!!! My new tuna salad recipe. Thank you.

    • — Linda on June 21, 2024
    • Reply
  • I haven’t tried recipe because page for printing doesn’t print very edge of recipe.

    • — Tillie on June 3, 2024
    • Reply
    • Hi Tillie, I’m sorry you’re having a problem printing the recipe and the edge is getting cut off. Printer margins are typically controlled within a computer’s browser (under print preview or page setup), so you may want to take a look and adjust them. Please let me know if I can help in any other way.

      • — Jenn on June 4, 2024
      • Reply
    • Good recipes/ proportions…but celery always makes everything watery to me, so I leave it out( and always do the onion dewatering too, thanks for that..)

      • — Katt on July 28, 2024
      • Reply
  • Do you think I can use fresh cilantro instead of fresh parsley?

    • — Julie on May 9, 2024
    • Reply
    • Sure!

      • — Jenn on May 9, 2024
      • Reply
  • Best tuna salad.

    • — Alexandra on April 24, 2024
    • Reply
  • Really good!

    • — Kelly H on April 9, 2024
    • Reply
  • I would use yellow fin tuna packed in olive oil.

    • — Christine on March 7, 2024
    • Reply
  • Anyone in Ireland or the UK know what sweet pickle relish is or an alternative? Thanks

    • — Sinead on March 7, 2024
    • Reply
    • Hi Sinead, I’ll let those from the UK/Ireland weigh in, but sweet pickle relish is essentially chopped up sweet pickles, so that would be a fine alternative.

      • — Jenn on March 8, 2024
      • Reply
      • Piccalilli! 😀

        • — Mike Gervase on June 20, 2024
        • Reply
    • Hi Sinead,
      It’s finely chopped up gherkins.

      • — Lisa on March 13, 2024
      • Reply

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