Quick Description
This The Best Tuna Salad is simple, fresh, and incredibly creamy. Made with high-quality canned tuna, crunchy veggies, and a smooth mayo base, it’s the perfect dish for a quick lunch or as a topping for salads, sandwiches, or crackers. The clean, light flavors come together to create a satisfying meal that’s sure to become a favorite.
Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients List
- 2 cans (5 oz each) solid white albacore tuna, packed in water, drained
- ½ cup mayonnaise (full-fat for the creamiest texture, or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 2 tablespoons sweet pickle relish (or chopped pickles)
- 1 small celery stalk, finely diced
- ¼ red onion, finely diced
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Optional Add-Ins:
- 1 boiled egg, chopped
- Fresh herbs (parsley, dill, or chives)
- Capers or olives for extra flavor
- Cucumber for a fresh crunch
Step-by-Step Instructions
Step 1: Prepare the Tuna
Open the canned tuna and drain well.
Place the tuna in a large mixing bowl and break it up with a fork into small chunks.
Step 2: Mix the Ingredients
Add the mayonnaise, Dijon mustard, pickle relish, and lemon juice to the bowl with the tuna.
Stir until everything is well combined and the tuna is evenly coated.
Step 3: Add the Vegetables & Season
Stir in the finely diced celery and red onion for crunch and flavor.
Season with garlic powder, salt, and pepper to taste.
If desired, fold in a chopped boiled egg for extra creaminess.
Step 4: Chill & Serve
For best flavor, refrigerate the tuna salad for 30 minutes before serving. This allows the flavors to meld together.
Serve on a bed of greens, on whole grain toast, or with crackers.
Additional Notes
- Tuna: Solid white albacore gives the best texture and flavor, but you can also use chunk light tuna if preferred.
- Mayonnaise: For a healthier version, swap the mayo for Greek yogurt or use a half-and-half blend for a lighter yet creamy texture.
- Flavor variations: Add a dash of hot sauce, cayenne pepper, or a squeeze of pickle juice for a tangy kick.
- Make it a meal: Serve over a bed of greens or mix with pasta for a hearty tuna pasta salad.
Dietary Info
- Gluten-Free
- High-Protein
- Can be dairy-free (if using Greek yogurt)
Recipe Variations & Serving Suggestions
- Classic Tuna Sandwich: Spread the tuna salad between two slices of bread or in a pita pocket.
- Tuna Lettuce Wraps: Use large lettuce leaves as a low-carb alternative to bread.
- Tuna-Stuffed Avocados: Hollow out avocado halves and fill them with tuna salad for a fun twist.
- Serve with: Whole-grain crackers, fresh veggies, or on top of a salad.
Storage & Make-Ahead
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Tuna salad does not freeze well due to the mayo or yogurt base. It’s best enjoyed fresh.
