• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Salads » Tuna Salad

    Tuna Salad

    Published: April 29, 2022 · Modified: Apr 29, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    The perfect combination of crunchy and creamy, this classic Tuna Salad recipe is the perfect quick and easy lunch! It’s a filling, fresh, and comforting recipe that comes together with a few simple ingredients. Not only is it a flavorful recipe, but you can customize it and serve it in multiple ways.

    Tuna salad on toasted bread on a blue and white plate.
    111 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of an overhead view of a platter of tuna salad.
    Pinterest graphic of a plate with tuna salad on lettuce.
    Pinterest graphic of tuna salad on sliced bread by halved cherry tomatoes.
    Pinterest graphic of tuna salad being mixed together with a spoon.
    Pinterest graphic of a tuna salad between two slices of bread.

    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

    Ingredients needed to make tuna salad.

    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

    Set of two photos showing celery and red onion diced.

    1. Dice the celery into small bite-sized pieces.

    2. Cut the red onion into small bite-sized pieces.

    Set of two photos showing the ingredients combined and mixed with a spoon.

    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.

    Overhead view of an oval platter of tuna salad.

    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.

    A plate with tuna salad on lettuce by a glass of water.

    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!

    • A freshly made fish taco on a blue and white plate in front of a platter of fish tacos.

      Fish Taco Recipe

    • A plate of macaroni salad in front of a bowl on a marble surface.

      Macaroni Salad

    • A plate of three lobster tacos in front of filling ingredients and a cocktail.

      Lobster Tacos

    • Tuna Casserole

    • An overhead shot of blackened salmon on a plate with pineapple salsa

      Blackened Salmon

    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!

    A plate with bread filled with tuna salad by a glass of water.
    Print
    5 from 4 votes

    Tuna Salad

    Creamy, crunchy, and comforting, this Tuna Salad is a classic recipe that everyone will love. It comes together quickly for a tasty and effortless lunch!
    Course Main Course
    Cuisine American
    Prep Time 15 minutes
    Cook Time 0 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 283kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 283kcal | Carbohydrates: 2g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 858mg | Potassium: 341mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Tostones
    Birria Tacos »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A plate with a chocolate lava cake with the molten center pouring out.

      Chocolate Lava Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    111 shares