A Really Good Tuna Salad

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.

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.