The Best Tuna Salad Recipe

Tuna salad is one of those things I started making because I was hungry and slightly lazy. It’s what happens when you open the pantry, see two cans of tuna staring back at you, and think, “You and I are about to become lunch.”

I’ve made this so many times I don’t even measure anymore. Sometimes it’s creamier.

Sometimes it’s chunkier. Once I forgot the mustard and didn’t notice until halfway through the sandwich. Still ate it. No regrets.

It’s not fancy. It’s not trendy. But it shows up when you need it. And honestly, that’s enough.

Why I Keep Making This Dish (The Real Reasons)

1. Fast fix: Done in 15 minutes. No stove drama.
2. Protein punch: Actually keeps me full.
3. Pantry friendly: Almost always have the ingredients.
4. Customizable: Herbs, crunch, spice. It adapts.
5. Sandwich hero: Reliable. Never lets the bread down.
6. Low effort, high reward: My favorite category.
7. Meal prep gold: Lunch solved for days.

Tips I Learned the Hard Way

• Drain the tuna well: Extra liquid makes it watery fast.
• Dice small: Big onion chunks can take over.
• Start light on mayo: You can always add more.
• Salt last: Tuna can already be salty.
• Fresh herbs matter: They brighten everything.
• Chill if you can: Ten minutes in the fridge helps flavors settle.
• Don’t overmix: It turns mushy quickly.
• Taste before serving: A little extra mustard can wake it up.

Variations You Can Mess Around With

1. Avocado swap: Replace some mayo with mashed avocado.
2. Spicy version: Add hot sauce or chopped jalapeños.
3. Crunch boost: Toss in chopped pickles or capers.
4. Greek twist: Add olives and a squeeze of lemon.
5. No mayo: Use Greek yogurt instead.
6. Extra herbs: Dill is a game changer.
7. Sweet edge: Tiny bit of relish if you like that vibe.

How To Make Tuna Salad Recipe?

Ingredients

• 2 (5-ounce) cans tuna
• 1/4 cup mayonnaise
• 1 stalk celery, diced
• 2 tablespoons red onion, diced
• 1 to 2 tablespoons chopped parsley, chives, and/or other herbs
• 1/2 tablespoon Dijon mustard
• Kosher salt and ground black pepper, to taste

Instructions

Step 1:
Drain the liquid from the tuna cans.

Step 2:
Add the tuna, mayonnaise, diced celery, red onion, chopped herbs, Dijon mustard, salt, and black pepper to a mixing bowl.

Step 3:
Stir everything together until well combined. Adjust seasoning if needed.

Step 4:
Serve immediately or chill briefly before serving.

Nutritional Information

Nutrition	Value
Calories	172 kcal
Carbohydrates	1 gm
Fat	11 gm
Protein	17 gm

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Classic sandwich: Soft bread, maybe toasted.
• Lettuce wraps: When I’m pretending to be balanced.
• With crackers: Easy snack situation.
• On toast: Open-faced, slightly dramatic.
• Stuffed in a pita: Works beautifully.
• Straight from the bowl: No one’s judging.

Storage, Leftovers, and Next-Day Thoughts

1. Fridge life: Keeps well for 3 to 4 days.
2. Airtight container: Helps it stay fresh.
3. Stir before serving: It settles a bit.
4. No room temp lounging: Mayo and fish need respect.
5. Flavor improves: Tastes even better after a few hours.
6. Meal prep win: Perfect for quick lunches.

FAQs (Real Questions People Actually Ask)

Can I use a different type of tuna?
Yes. Albacore is firmer, but any canned tuna works.

Can I make it dairy-free?
It already is, unless your mayo contains dairy.

What if I don’t have Dijon?
Yellow mustard works in a pinch.

Can I double the recipe?
Absolutely. Just use a bigger bowl.

Is it supposed to be chunky or smooth?
That’s personal preference. I like a little texture.

Can I freeze tuna salad?
I wouldn’t. Mayo doesn’t freeze well.

How do I make it healthier?
Swap some mayo for Greek yogurt.