There’s a good reason that tuna salad is comfort food! A staple for school lunches and beyond easy to whip up, this recipe is ready in minutes and makes for a satisfying meal. You can’t go wrong with this recipe, as the combination of flavors and texture makes this recipe irresistible.
I love how this tuna salad recipe comes together with a few pantry ingredients. Canned tuna is easy to store, inexpensive, and filling, making for a great main ingredient. Quick to throw together whenever hunger strikes, this recipe will hit the spot every time. You don’t even have to turn on the stove. For another easy meal for lunch, try my chicken salad recipe or egg salad recipe.
What You Need to Make This Recipe
Tuna — I recommend using tuna packed in water as you add mayonnaise to the dish. If you use oil-packed tuna, use a little less mayonnaise. While I use canned tuna for this tuna salad recipe, you can get tuna in pouches as well.
Mayonnaise — I like how rich and creamy full-fat mayonnaise makes the dish, but you can use low-fat mayonnaise if you prefer.
Dijon mustard — this adds a deliciously tangy, zesty taste to your salad.
Celery — diced celery adds a nice contrast in texture to the tuna.
Red onions — thanks to their sharper, slightly spicy, crisp flavor, diced red onions go well with the rest of the ingredients and add texture as well.
How to Make Tuna Salad
1. Dice the celery into small bite-sized pieces.
2. Cut the red onion into small bite-sized pieces.
3. In a large bowl, add the tuna and break up any large pieces with a fork. Add the mayonnaise, mustard, celery, onion, lemon juice, salt, and pepper.
4. Stir together until combined. Taste and adjust salt and pepper, if desired.
Pro Tips for Making This Recipe
- For a bit of extra flavor, you can add 1 to 2 tablespoons of sweet pickle relish to the recipe.
- I like a bit of green in my salad, so I finely chop the leaves at the top of the celery stalk and mix them in as well. You could also add finely chopped parsley or some of your favorite herbs like dill or chives.
- To take some of the bite out of the red onions, you can soak them in water beforehand.
- I recommend using fresh lemon juice whenever you’re able to for the freshest, bright flavor, as bottled lemon juice sometimes leaves an aftertaste. You can also add lemon zest for extra lemony flavor.
- For a lighter recipe, you can swap mayonnaise with Greek yogurt.
- Try to dice the celery and onions into similar bite-sized pieces, so you get a little bit of everything with each bite.
Frequently Asked Questions
How long does this last?
Tuna salad lasts for up to 3 days in the fridge. Be careful not to leave it out at room temperature for long due to the fish and mayonnaise in the recipe.
Can I freeze this?
You can! Freeze tuna salad in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, drain excess liquid, and give it a good mix when ready to enjoy.
What else can I add?
There are plenty of variations you can make on this recipe to make it your own! You can also add diced apples, scallions, pecans, walnuts, bell peppers, and grapes for an extra crunch. You can also add raisins, dried cranberries, curry powder, paprika, spice mixes, or chopped herbs for extra flavor.
How do I serve this?
While this recipe is delicious on its own, there are a few ways I like to serve tuna salad:
- With lettuce: serve over a bed of lettuce or use the lettuce to make a wrap.
- With bread: turn this into a sandwich with your favorite sliced bread or burger buns.
- Stuffed: stuff the tuna salad into a pita pocket or inside of an avocado for a fun twist.
- As a dip: serve this with some crackers or chips.
If you love this recipe try these out!
If you’ve tried this Tuna Salad recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Tuna Salad
Equipment
- mixing bowl
Ingredients
- 4 (5-ounce) cans tuna well-drained
- 5 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 celery stalk finely chopped
- ¼ cup diced red onion
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, add the tuna and break up any large pieces with a fork. Add the mayonnaise, mustard, celery, onion, lemon juice, salt, and pepper.
- Stir together until combined. Taste and adjust salt and pepper, if desired.
- Serve immediately or cover and refrigerate for up to 3 days.
Notes
- For a bit of extra flavor, you can add 1 to 2 tablespoons of sweet pickle relish to the salad.
- I like a bit of green in my salad, so I finely chop the leaves at the top of the celery stalk and mix them in as well. You could also add finely chopped parsley or some of your favorite herbs like dill or chives.
- To take some of the bite out of the red onions, you can soak them in water beforehand.
- I recommend using fresh lemon juice whenever you’re able to for the freshest, bright flavor, as bottled lemon juice sometimes leaves an aftertaste. You can also add lemon zest for extra lemony flavor.
- For a lighter recipe, you can swap mayonnaise with Greek yogurt.
- Try to dice the celery and onions into similar bite-sized pieces, so you get a little bit of everything with each bite.
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