Tuna Salad Recipe

A classic tuna salad recipe is foundational for every cook’s repertoire. All you need for the perfect tuna salad is canned tuna fish and a few pantry staples—and in minutes, you have yourself a light lunch or healthy, protein-packed snack. We love the sweetness from the relish, the crunch from the celery, and the flavor punch from the red onion. We could go on and on about why this is the best tuna salad recipe, but you should try it for yourself.

Table of Contents

• Recipe Ingredients
• Ingredient Notes
• Step-by-Step Instructions
• Recipe Tips and Variations
• Tuna Salad FAQs
• Recipe Video
• Full Recipe
• Recipe Reviews

Recipe Ingredients

• 2 (5 oz) cans of tuna, drained
• ¼ cup mayonnaise
• 2 Tablespoons minced celery
• 2 Tablespoons minced red onion
• 2 teaspoons whole-grain mustard (or Dijon)
• 1 teaspoon minced flat-leaf parsley
• 1–2 teaspoons sweet pickle relish
• Salt, to taste
• Black pepper, to taste
• Freshly squeezed lemon juice (optional)
• Minced garlic (optional)

Ingredient Notes

• Tuna: Pick whatever type of wild caught tuna fish you like best—albacore tuna (white tuna), light tuna,  in cans or packets—as long as you have about 5 oz total. Tuna in water is the more traditional choice, but tuna in oil tastes great too.
• Mayonnaise: The all-important binder! We like ¼ cup of mayonnaise, but you can bump up the amount if you’re going for added richness.
• Celery: This classic vegetable brings tuna its signature crunch. If minced or diced celery’s not your thing, cucumber, carrot, or fennel are all worthy, crunchy substitutions.
• Mustard: Whole-grain mustard adds a robust, rustic kick, while Dijon mustard gives this recipe a subtler, more refined spin.
• Pickles: A classic pickle relish provides a sweet/tart contrast, but you can also use finely diced cornichons or dill pickles for a delightfully sharp brininess.
• Onion: Red onions have a piquant bite and vibrant color that brings the magic to tuna salad, but yellow, white, or green onions work just as well and taste just as good. Minced or crushed garlic can be a killer add-in for an even more savory salad.

Step-by-Step Instructions

1. Fill a small bowl with cold water, add minced red onion and let soak for 5 minutes. Drain and let dry on paper towels.

2. In a medium bowl, combine the mayonnaise, celery, red onion, mustard, parsley and relish.

3. Stir in the drained tuna and then season to taste with salt, pepper, and lemon juice. Stir to combine well.

4. Serve in lettuce leaves, on cucumber slices, atop salad greens, or in a wrap or sandwich. Serves four.

Recipe tips and variations

• Raid the produce bin: There are endless variations of fruit and veggies you can make to tuna salad: a diced avocado, finely minced apple, capers, radishes, bell pepper, jicama, fennel, cucumber or carrots can all have their place in a tuna salad. And you can add diced jalapeño (take out the seeds) to give it a fun kick!
• Play with herby swaps: Try other fresh herbs in place of or in addition to parsley: fresh dill pairs well with fish, as do chives, cilantro and basil.
• Build an avocado boat: For a low-carb, extra-satisfying lunch, pit an avocado, then fill with a heaping portion of tuna salad.
• Reimagine your sushi rolls: Try this new take on spicy tuna: Subtract the celery, mustard and pickles from your tuna salad, swirl in a little soy and sriracha sauce, and roll up your tuna salad along with julienned carrots, cucumbers and sushi rice in a sheet of nori seaweed.
• Make pasta salad in minutes: Add cooked pasta to transform your tuna into a flavorful pasta salad fit for any picnic. Smaller pasta shapes work best: think fusilli, bow ties, macaroni or orecchiette.

Recipe Video

Recipe Reviews