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
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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This tuna salad was so ridiculously satisfying and easy to make!!! Amazing flavors! Beat the $14 per pound tuna salad from Whole Foods by a million miles! Thank you Jenn! You rock!
An easy tuna salad for a very hot summer day. I served it with an heirloom tomato and pita crackers.
Just like mom used to make
Oh this was SO good!! Best tuna salad ever! Thanks Jenn!!
So good! I’ve never used a real tuna salad recipe, and the result has always been okay–not good, not bad, but definitely not memorable. This tuna salad is excellent. I thought the pop of lemon made the taste brighter. I’m not a fan of relish, so I omitted that for my portion and added in for my husband, who insists that I was missing out. Thanks!
Great recipe! The first time I made it I didn’t have any sweet relish, and it was fine. The second time I used some tamarind chutney as a substitute, and it went really well with the tuna! Thanks Jen!
Love this tuna salad. I made it as written. At first I was like, that is A LOT of celery, but I went with it. Such a good call – the crunch really is delightful and I can taste the celery (in a good way).
The flavors are more subtle/sophisticated than your typical tuna salad, which I never got the hang of making anyway. As soon as I tasted this one, I thought: “tea sandwiches”. Also great right out of a bowl, which is what I just had for lunch. I would totally have it for dinner too, like on top of mixed greens + arugula and some toasted sourdough on the side.
Excellent. Just enough Mayo and so flavorful with some crunch since I am not the best chopper.
Love, Love Love……
As usual, a winner. Fast, simple, nutritious, delicious
Thanks, Jenn.
So yummy and perfect for a summer picnic! This really is the perfect tuna salad recipe! I ended up using dill pickle relish as I’m not a huge fan of sweet pickles and it turned out great!! Thanks again Jen for the wonderful recipe!