Tuna Salad Recipe
If you’re looking for the absolute best Tuna Salad Recipe for an easy, luscious lunch (or dinner!) – you’ve found it!
This super-delicious Tuna Salad Recipe is a classic comfort food that’s simply scrumptious! Whip up this tasty treat in just 5 minutes with ingredients you probably already have on hand – canned tuna, mayo, celery, onion and Dijon mustard. YUM!
Multiple Meals with No Cooking Required!
Is there anything better than delicious, healthy meals that don’t require cooking? Tuna salad is a quintessential go-to for many easy lunch and dinner menus!
In mere minutes, you can enjoy this tuna fish with crispy crackers, as an excellent cold salad sandwich, a healthy lettuce wrap, or even warmed up as a tuna melt. Add it to a tomato, half an avocado, or a green salad. Stir in some chilled macaroni for an amazing pasta salad! It all tastes so good, is good for you, AND…you never have to break out a skillet or turn on the oven!
Other Recipes to Serve with Tuna Salad
- Caprese Tomato Bites filled with herbed mozzarella perfectly accompany tuna salad!
- Air Fryer Fried Pickles add a crispy-crunchy, tangy zing that goes great with a tuna salad sandwich!
Ingredients
Tuna: Albacore tuna, canned in water (then drained), makes an easy and fabulous tuna salad!
Veggies: Diced celery adds a wonderful crunch, and red onion gives a nice tanginess that balances out the flavors in this salad.
Mayo: Tuna Salad is a mayonnaise-based salad, making it luscious and creamy!
Seasoning: Dijon mustard, sea salt, and ground black pepper round out this recipe to mouthwatering perfection!
How to Make Tuna Salad
STEP ONE: In a medium mixing bowl, stir all the ingredients until they’re evenly combined.
STEP TWO: Chill for 20 minutes before serving for the best flavor. (This is not a requirement, though!)
STEP THREE: Enjoy with crispy crackers, on whole wheat toast, with tomato slices, or whatever your heart desires!
Tips for Success
- As the tuna salad sits, some of the moisture in the onions and celery will pull out into the mayo (aka it will be a little on the wet side). You can start with less mayo and add a little extra if needed before serving.
- Canned tuna or tuna packets work equally well. Albacore may be a little more expensive, but it’s 100% worth the price difference,
- Don’t leave this mayo-heavy recipe at room temperature for long.
- Try variations with pickle relish, fresh herbs, lemon juice, curry powder, or boiled eggs.
- Tuna salad is naturally gluten-free and keto-approved!
Is Tuna Salad Healthy?
Tuna fish is packed with protein and low in calories. It is also high in Omega-3 fatty acids, which help lower bad cholesterol and reduce cardiovascular issues. Omega-3s also reduce inflammation, support long-term weight loss, and positively impact eyesight.
To make tuna salad even healthier, substitute some or all of the mayonnaise for Greek yogurt, blended tofu or whipped cottage cheese and toss in extra-flavorful herbs!
How Long Does Tuna Salad Last?
Tuna salad and all other mayonnaise-based salads, like egg salad, chicken salad, slaw, macaroni salad, potato salad, etc, are good in the fridge for 3-4 days. Tuna salad should be covered and kept cold at all times.
If you want to extend the life of your tuna salad, you can freeze it! Seal it in an airtight container. When ready to use, thaw overnight in the fridge. If it becomes a bit watery, drain the water, stir the whole thing well, and enjoy!
Other Delicious Deli Salad Recipes!
- Cranberry Pecan Chicken Salad Pinwheels
- Crab, Pea and Bacon Salad
- Ham and Egg Salad Cucumber Cups
- Shrimp Salad
- Creamy Ham and Cheese Pasta Salad
- Southwest Chicken Salad
Tuna Salad Recipe
Equipment
Ingredients
- 20 ounces canned albacore tuna in water (4 cans)
- 1 cup mayonnaise (see note)
- 2 stalks celery finely diced
- 1 small red onion peeled and finely diced
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
For Serving
- Ritz crackers
- Sandwich bread
- Lettuce
- Tomato slices
Instructions
- Add all of the ingredients to a medium mixing bowl and stir until evenly combined. Be sure to break up the tuna as you stir if needed.
- Serve immediately or let sit for up to 20 minutes for the flavors to marry together.
- We like this tuna salad on bread with lettuce, with crackers, or over tomato slices for a low-carb option.
Notes
- I find that everyone likes their tuna salad a little differently when it comes to the amount of mayo used. For my family, 1 cup of mayo for 4 cans of tuna is perfect. You can start by adding 1/2 cup of mayo, mix everything up, and then see if you like the consistency of the salad. If you can it looser, add more mayo until your desired consistency is reached.
- If you let the tuna salad rest, the moisture from the red onion and celery will pull out into the mayo some. This can cause the tuna salad to be on the wet side. You can start with less mayo, and then mix more in later if you think it’s needed.
