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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Love this version of tuna salad and have made it this way for sometime. I like using Italian tuna packed in oil for the flavor. Lately I add a can of drained, mashed chickpeas and some leftover pickle brine which compliments the tuna nicely. If you are gluten intolerant or into keto, wrap it up in lettuce leaves.
This is the recipe that made me realize it was time to link to your emails–before I even made it. I have no sweet tooth. I don’t eat or make desserts. Yet here I was, putting sweet pickle relish on my shopping list. And I thought, if I trust someone that much, I should be following her. So I do. (And yes, I don’t use quite as much relish as you do, but I admit it is an essential ingredient.)
This sounds like my tuna salad except I believe one has to use oil packed tuna. I’ve never tried blotting the water packed; that may make it tolerable. 😊
I’ve been making this tuna salad recipe for so very many years. It’s how my grandma did it. Only difference is with finely diced Claussen dill pickles and a little bit of the liquid. This is the best way to make tuna salad!
Not leaving stars as I didn’t make as directed. I left out the celery as I didn’t have any and used cilantro instead of parsley. The scallions were a little too powerful for my taste, maybe because I left out the celery, or I had XL scallions. I’ll cut down to one next time and add more if needed. I think would probably taste even better when the flavor melds overnight. Bringing the leftovers for lunch over a spinach/pepper salad with dijon dressing. Next time will try with parsley. This recipe saved the day for an easy summer dinner paired with fruit salad. Served on toasted whole wheat bread.
Yum! I used Kewpie mayo, added diced shallots AND scallions, and used apple cider vinegar instead of lemon as I had those on hand instead. I didn’t have sweet relish so I minced kosher pickles and added a small dash of honey. Topped over thin brown rice cakes!
you made enough changes to the recipe that one can say you did not make the salad
its now your own original recipe
Just like the title describes – this is a really good tuna salad recipe. The perfect level of sweetness, creaminess, and crunchiness. I’m for sure saving this recipe for quick lunches in the future.
Also – forgot to mention – it doesn’t specify what kind of relish. I used dill but I’m pretty sure it needed the sweetness of a sweet pickle relish.
It was okay but way too much mayo for me.
I find a 2-3 tablespoons of tuna is enough for 2 cans of tuna. Also love carrots in my tuna salad. Pass on the relish.
This salad was great! Crunchy, tender and lovely flavor. I made it a second time and added a teaspoon of Pensey’s Chesapeake Bay seasoning to kick it up a notch.