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.
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
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A Really Good Tuna Salad
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.
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
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- 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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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!