Name: The Best Tuna Salad
Prep time: 10 min
Total time: PT-489736H37M14S
Cuisine: American
Ingredients: 2 cans (5 oz each) tuna in water or oil, drained; 1/3 cup mayonnaise; 1 tsp Dijon mustard or 1 tbsp lemon juice; 1 celery stalk, finely chopped; 2 tbsp red onion or scallions, finely diced; Salt and black pepper, to taste; Optional add-ins: 1 tbsp chopped pickles or relish, 1 boiled egg (chopped), 1 tsp capers, fresh dill or parsley

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The Best Tuna Salad is creamy, tangy, and packed with texture—everything I want in a satisfying, protein-rich meal. Whether I spoon it into lettuce cups, pile it on toasted bread, or eat it straight from the bowl, this classic tuna salad never disappoints. It’s simple to prepare, endlessly customizable, and a staple in my fridge for quick lunches or light dinners.

Why You’ll Love This Recipe

I love this tuna salad because it comes together in minutes and hits all the right flavor notes—creamy from the mayo, a little tangy from the mustard or lemon juice, and balanced with crunchy celery or onion. It’s the kind of recipe that fits whatever I have on hand and tastes even better after chilling. Whether I serve it on a sandwich, with crackers, or in a wrap, it’s a go-to I always come back to. The Best Tuna Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned tuna (in water or oil, drained)
Mayonnaise
Dijon mustard or lemon juice
Celery, finely chopped
Red onion or scallions, finely diced
Salt and pepper
Optional add-ins: chopped pickles, dill, parsley, boiled egg, relish, capers

Directions

I drain the canned tuna thoroughly and flake it with a fork in a mixing bowl.
I add mayonnaise and Dijon mustard (or lemon juice) and stir until combined and creamy.
I mix in chopped celery and onion for crunch and freshness.
I season with salt and pepper to taste.
I chill the tuna salad for at least 15–30 minutes if I have time—it helps the flavors meld.
I serve it however I like: on toast, in a sandwich, over greens, or with crackers.

Servings and timing

This recipe makes about 2–3 servings.
Prep time: 10 minutes
Chill time (optional): 15 minutes
Total time: 10–25 minutes

Variations

I swap mayo with Greek yogurt or mashed avocado for a lighter version.
I stir in chopped hard-boiled eggs for extra protein.
I add diced apple or grapes for a sweet crunch.
I mix in fresh herbs like dill, parsley, or chives for brightness.
I turn it into a tuna melt by toasting it on bread with cheese under the broiler.

Storage/Reheating

I store tuna salad in an airtight container in the fridge for up to 3 days. I don’t freeze it, as the texture changes. It’s best served cold or at room temperature. I give it a quick stir before serving if it’s been sitting. The Best Tuna Salad

FAQs

What type of tuna is best?

I like chunk light or solid white albacore tuna—either in water for a lighter texture or in oil for richer flavor. I drain it well before mixing.

Can I make tuna salad without mayo?

Yes, I use Greek yogurt, mashed avocado, or a mix of hummus and lemon juice as great alternatives.

Is tuna salad healthy?

It can be, especially when I use light mayo or yogurt and pair it with fresh veggies or whole grains. Tuna itself is high in protein and low in carbs.

How can I make it more filling?

I serve it in a wrap, stuff it in a pita, or pair it with whole-grain crackers and fresh vegetables for a balanced meal.

Can I make it ahead of time?

Absolutely. I make it in the morning or the night before—it tastes even better after a few hours in the fridge.

Conclusion

The Best Tuna Salad is a quick, classic dish I turn to whenever I need something flavorful, satisfying, and easy. It’s adaptable to whatever I have on hand and can be dressed up or down depending on the occasion. Whether I’m making lunch for the week or whipping up a last-minute meal, this tuna salad always delivers.