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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We have made this so many times and it is always delicious! Thank you for providing a recipe that is easy to put together and is so yummy! Everyone in my family loves it and now they want Jenn’s recipe! You are the best!
It’s perfect! I didn’t have any pickle relish but chopped up some bread & butter chips instead. Also used low fat mayo and a half tsp of red pepper flakes. Very versatile as we used in some low carb tortilla wraps! Thanks Jenn!
Quick. Easy. Delicious!!! I made the recipe exactly by Chef Jenn’s instructions, with one exception…….I substituted cans of solid, white tuna for the chunk. Wonderful!!!
You must be tired of hearing me say this but…. “I can’t believe how good this was”. I have been making tuna sandwiches for 50 years and did not think they could be improved upon. But I was very VERY, VERY wrong; this was delicious. Maybe it’s the lemon juice? Pickle? Whatever it is, another big hit. Yours is the only cookbook and recipe site I go to EVERY time. I can’t wait to get the new cookbook.
Not sure how you do it, but terribly glad you DO!!!
💗
Totally agree. My first go to always. It’s great knowing the quality and consistency is always there, for us even to the salt amount. I have both of your cookbooks.
Thanks for your kind words! 🙂
Love it! I got my son to eat tuna without complaining. Thank you for this great recipe!
It is indeed the only recipe for tuna salad one ever needs! I’ve been passing it on to others (attributed of course) as well as giving it to visitors. Another success for you, Jenn.
Really good! I subbed Trader Joe’s organic jalapeño relish for the pickle relish. I thought it added something.
I like your idea (Ed Hurley) of using jalapeno relish! I made this according to the recipe and enjoyed it. Next time I might just try jalapeno relish, though.
Hi Jenn!
I’d love to try this recipe but my family doesn’t eat mayo. Do you have any mayo substitutions for this recipe? Thank you so much!
Hi Dianne, you can use Greek yogurt, but it will give the tuna a very different flavor.
The tuna salad was delicious and is my go-to recipe. I loved the sweet relish as it provided a nice contrast to the other veggies.
Not a fan of sweet pickle relish. Can I just leave it out or should I substitute with something else; dill?
Thanks. DW
Hi DW, it’s fine to omit the relish if you don’t like it. It will still be good.
I’m not a fan of sweet pickle relish either but it’s there to even out all the other flavors so you don’t even taste it! Makes all the difference. Give it a try!
Hi Jenn,
Thanks for all of your fabulous recipes, including this Tuna Salad masterpiece! So, I’ve got a ton of leftover spiral ham from Easter. Can I swap shredded ham for the tuna and make ham salad (with the rest of the ingredients the same)?
Thanks again!
Kenny
So glad you like the recipes! I’ve never tried this with ham, but I think it should work. Please LMK how it turns out!