This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.