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Tuna Salad Recipe

This creamy, crunchy, and perfectly seasoned tuna salad is a classic favorite made even better, quick to prepare, full of flavor, and foolproof every time. Perfect for sandwiches, lettuce wraps, or meal prep lunches.
Print Recipe
Prep Time 10 minutes
30 minutes
Total Time 40 minutes
Servings: 4
Course: Lunch, Salad, Snack
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

  • 2 5-ounce cans tuna, drained (chunk light or albacore)
  • ⅓ cup mayonnaise use more or less to taste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 celery stalk finely chopped
  • 2 tablespoons red onion finely chopped
  • 1 tablespoon sweet pickle relish optional but highly recommended
  • Salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley or dill optional for garnish
  • Optional Mix-Ins:
  • Diced hard-boiled egg for extra protein
  • Chopped apple for sweetness and crunch
  • A sprinkle of paprika or crushed red pepper for mild heat

Method
 

  1. Prepare the ingredients.
  2. Drain the tuna well and flake it into a medium mixing bowl with a fork. This helps break up large chunks and gives your salad an even texture.
  3. Mix the dressing.
  4. In a small bowl, stir together the mayonnaise, Dijon mustard, and lemon juice until smooth. This blend gives your tuna salad its creamy base with a bright, tangy finish.
  5. Combine everything.
  6. Add the celery, red onion, and pickle relish to the tuna. Pour the dressing over the top and gently mix with a fork until evenly coated. The mixture should look creamy but still hold its shape, not soupy.
  7. Season and adjust.
  8. Taste and add salt and pepper as needed. If you like more zip, add an extra squeeze of lemon or a touch more mustard.
  9. Chill and serve.
  10. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold on bread, in lettuce wraps, or with crackers.