once upon a chef

A Really Good Tuna Salad


– 2 (5-ounce) cans chunk 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, drained – 3 tablespoons finely chopped flat-leaf parsley – ¼ teaspoon salt – ¼ teaspoon freshly ground black pepper

Sometimes you just want a really good old-school tuna salad. This is my go-to recipe. I start by draining the tuna really, really well so it’s not watery – this is important! – then I add a generous scoop of mayonnaise and lots of seasoning. From there, I stir in a spoonful of pickle relish for tangy sweetness, celery for crunch, and scallions for onion flavor. Finally, I add a squeeze of lemon juice and fresh parsley to brighten it all up.

Step #1

Begin by draining the tuna in a fine mesh strainer.

Step #2

Use paper towels to pat and blot the tuna until completely dry.

Step #3

Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.

Step #4

Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.