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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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I think I am going to try your recipe for a change. I use Safe Catch Tuna and use Duke’s Mayo, fresh cut celery and citrus pepper, Sumac and Greek seasoning(a pinch).
But some of your additions look good to me.
I use lightly toasted rye bread for my sandwich and fresh toasted sour dough for my husband.
I like tomato and fresh baby spinach on mine. My husband just wants the tuna.
Will let you know how I like yours, next time I make it. Probably next week.
Thanks.
Sunny
If a recipe calls for canned tuna, I always use my potato ricer to squeeze out all the liquid. Works great for squeezing thawed spinach as well!!
I am not a mustard fan. I use anchovy paste instead of the mustard. Yummy!
The only thing I disagree in is tuna is to buy is Genova albacore in olive oil rather than water – just my preference 🙂
This is my go-to tuna salad recipe. I use solid white tuna (instead of chunk), so there is no ‘fishy’ taste. Even my non-tuna eaters love it! Adding tiny bits of chopped apple or pineapple gives it a new twist. Thanks, Jenn, for another great recipe!
Instead of mayo I add a ripe avocado & a hard boiled egg to the mixture
I’m making this salad at least once a month for a few years – the best one so far.
I loved this recipe! The only thing I changed…my celery looked under the weather, so I used chopped walnuts instead. Just the right amount of crunch.
A strainer and paper towel? Just cut open the lid and press it down on the tuna over the sink, boom drained and 90% dry.
I subbed chopped red onion for the scallions. cut the mayo, used a lot more dijon, and used fresh dill instead of Italian parsley. I’d never used lemon juice in place of vinegar before, and it’s good!