Classic tuna salad is a childhood staple for many. It combines inexpensive pantry ingredients (like tuna, celery, homemade cucumber pickles, mayonnaise, and lemon juice). Plus, it has creamy & crunchy textures, is satisfying, filling, and packed with protein. I love that you can throw it together in minutes, ready to enjoy immediately or over several days. Enjoy it during the warm summer months and all year long. Not only is this easy tuna salad delicious as-is but there are also plenty of ways to customize it (refer to the Recipe Notes below). Then enjoy it served in a tuna sandwich, wrap, or melt, with crackers, or even scooped into half an avocado. Not to mention it’s a perfect addition to picnics, potlucks, BBQs, afternoon tea, and for family-favorite work and school lunches.
What ingredients are in tuna salad?
Canned tuna: I like to use high-quality water-packed tuna (like albacore tuna), though any canned tuna will work (chunk or solid light tuna/skipjack, etc.). If you use olive oil-packed tuna, it’s best to reduce the amount of mayonnaise. Red onion: I love the acidic, robust flavor. However, for a milder flavor, use shallots or green onion instead. Celery: This ingredient adds crunch. A cucumber would work in its place. Pickles: I prefer to use regular cucumber pickles/dill pickles/gherkins, though pickle relish will work, too, adding a little sweetness. Mayonnaise: Use store-bought or homemade mayo. Full-fat will be creamiest, but use a low-fat version if preferred or a combination of mayo and Greek yogurt or sour cream to lighten it up further. Mustard: Dijon mustard adds subtle heat and depth for the best tuna salad recipe. Lemon juice: Fresh lemon juice is best over bottled. Apple cider vinegar or pickle juice would also add a tangy flavor to the sauce. Parsley: For fresh, herby flavor. Other fresh herbs like dill, cilantro, chervil, or rosemary work too. Salt: Use sea salt/kosher salt instead of table salt where possible and season to taste.
How to make tuna salad
First, finely dice the red onion, celery, and pickled cucumber, mince the parsley, and drain the liquid from the canned tuna. Then add all the prepared ingredients to a medium bowl. Then, mix in the mayonnaise, mustard, lemon juice, salt, and parsley with a fork, until thoroughly combined. I prefer to leave the salad for 30-60 minutes (or longer) for all the flavors to meld before tasting it and adjusting any flavors.
Can You Make Tuna Salad Ahead of Time?
Not only is this recipe easy to prepare ahead, but if anything, I highly recommend it since it gives all the flavors a chance to meld. I like to make it 1-2 days in advance for the best flavor.
How long can you keep tuna salad?
Once prepared, store it in an airtight container in the refrigerator for 4-5 days. I prefer not to freeze it, as it will affect the texture of the veggies, but you could technically do so for up to 2 months (drain any excess liquid after thawing and thoroughly mix). The flavors of the dish will meld and change over time, so feel free to liven it up with extra seasoning or a splash of lemon juice before serving.
Ways to eat tuna salad
My current favorite way to enjoy this tuna salad is with sandwiches, rolls, or over a bagel. You could also enjoy it:
As a dip/spread with crackers, homemade potato chips, and crudités, Over a bed of leafy greens – like spinach, arugula, mixed leaves, lettuce, etc., In lettuce wraps (for a low-carb option) or easy pita bread recipe, In a grilled cheese sandwich (i.e., to make a tuna melt), Turn it into a tuna pasta salad/macaroni salad, As a baked potato filling, To stuff avocado (or a tomato) for a light yet filling, satisfying lunch.
More salad recipes
Eggplant Salad Deviled Egg Potato Salad Big Mac Salad Chicken Salad
If you try this tuna salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
