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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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Another wonderful recipe. The overall quality, consistency, and deliciousness of the recipes on this site is just something else. Tuna salad is something so simple, so everyday that no one thinks to give you a recipe for it. But this really was better than what I usually do and I will use this over and over now. Thank you for everything you do.
Best fish salad ever. I used last nights left over ono (wahoo) as a substitute, pinched into small pieces, weighed the fish and followed the recipe exactly from there. My husband has raved about his sandwich 3 times already “out of the park” etc. Thanks Jen!
This is so delicious!!! My sons and I loved this version on a warm, spring day.
This is really good. I am not really a sweet relish fan but it works well. I tasted the dressing and wasn’t sure about the flavor but it developed well in the fridge after about 30 minutes. Really good. Thanks! We will enjoy this a lot this summer
We had it again with bakery croissants and heirloom tomatoes. A very nice summer evening meal. Thanks
I’ve disliked tuna salad(s) my whole life until . . . this recipe. Can’t wait to make more. Absolutely scrumptious! Thank you for this wonderful recipe.
Perfect!
So yummy!!
Would Italian parsley be a good substitute for the flat leaf parsley?
Actually, they’re one and the same so you’ve got what you need – enjoy! 🙂
So good – I didn’t have any relish, so I cut up some dill pickles and also used tuna packed in evo. I made it yesterday and had a little left over for today and I think it was as good or better than yesterday. Love it thank you for helping me to reimagine tuna salad!
Delicious take on a classic. Perfect for lunch or a light dinner!!
Jenn, I usually love your recipes, but this one didn’t make it with me. too much going on