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I never get tired of an excellent Tuna Salad Recipe, and of the hundreds of versions I’ve made, this version is the best. Serve on toast, crackers, a bed of greens, or grilled as a very delicious tuna melt.
No matter how you mix it, making tuna salad at home is one of the easiest, most satisfying meals you can whip up from pantry ingredients.
Start with my recipe and enjoy it just as it is, or throw in your own favorite must-haves. It’s ready in minutes and always handy to have when hunger strikes.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Tuna: I prefer tuna packed in water with a dolphin-safe label. I usually buy cans, but you can use packets instead. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
- Sweet pickle relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
Step-by-step instructions
- In a medium bowl, add tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Stir to combine and season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper). Serve immediately or cover and chill until serving.
Recipe tips and variations
- Yield: This recipe makes about 3 cups of tuna salad, enough for 6 sandwiches (½ cup per sandwich).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- More mix-ins: Add a small amount of cut apples (Granny Smith would be perfect), a handful of thawed peas, or a couple of chopped hard-boiled eggs to your tuna salad.
- Tuna Melt: Add melty cheese, juicy tomatoes, and golden brown, buttery grilled bread for the perfect tuna melt.
- Lettuce wraps: Tuna salad is delicious wrapped in lettuce leaves or piled on a bed of lettuce.
- Tuna pasta salad: Make a tasty tuna pasta salad by adding cooked macaroni, rotini, or your other favorite small pasta.
- Stuffed tomatoes: Hollow out juicy tomatoes and fill with tuna salad for an old-fashioned and super-delicious lunch entrée.
- Ahi Tuna Salad: Is the Ahi tuna looking fabulous at the fish market, or have you got an extra bit of Ahi tuna from last night’s dinner? Splurge and make tuna salad with it. Cook it through, then flake it up in this recipe.
- More deli salads: If you love this Tuna Salad, you might also love my Chicken Salad, Turkey Salad, Egg Salad, Ham Salad, classic Potato Salad, and my favorite Macaroni Salad.
Recipe FAQs
Instead of mayonnaise, you can make tuna salad dressing with plain yogurt or whipped silken tofu. You can also add lemon vinaigrette (¼ cup olive oil, 2 tbsp. lemon juice, ¼ teaspoon Dijon mustard, fresh herbs like dill, parsley, or chives and salt and pepper to taste).
Yes, oil-packed tuna tastes great in tuna salad (feel free to decrease the amount of mayonnaise if you do).
If you prefer water-packed tuna but only have access to oil-packed, you can remove the oil yourself. Add the tuna to a fine-mesh sieve, rinse vigorously with cold water, and press with a spatula to extract all of the liquid out of the fish.
More delicious salads
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The Best Tuna Salad
Ingredients
- 4 (5-ounce) cans tuna packed in water drained (see note 1)
- 1 cup mayonnaise or less to taste (see note 2)
- 1/3 cup celery finely chopped (about 1 rib)
- 2 tablespoons red onion minced, about 2 small slices
- 2 tablespoon sweet pickle relish (see note 3)
- 1 tablespoon lemon juice
- 1 clove garlic minced
- salt and freshly ground black pepper
Instructions
- In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper). Serve immediately or cover and chill until serving.
Recipe Video
Notes
- Tuna: I prefer tuna packed in water with a dolphin-safe label. I usually buy cans, but you can use packets instead. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
- Sweet pickle relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
- Yield: This recipe makes about 3 cups of tuna salad, enough for 6 sandwiches (½ cup per sandwich).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Very delicious recipe! Super quick and easy, great served many ways. I added a jalepeño for a little spice but it’s great both ways.
Hi Leanna, thanks! Jalapeño sounds delicious, I’ll have to try it. – Meggan
WOW! Truly the best tuna salad I’ve tasted. First time making it. Followed directions (reduced portion), substituting yellow for red onion, and it is amazing. Probably even better with red onion, will test that next time. No need to ever make another version of tuna salad IMHO. Thank you for taking it to the next level.
Thank you Mary! So glad you love it as much as I do. – Meggan
Your tuna salad recipe is delicious. I added a little bit of hard-boiled egg too. Yum
That sounds great Justine, glad you enjoyed. Thanks! – Meggan
I absolutely love this recipe. I cannot stand tuna, but I usually make tuna salad for my husband, but only eat enough to make sure it isn’t over salted or anything. I made this for him and I actually liked it. I think the lemon juice and garlic made the biggest difference. Thank you for sharing this recipe.
That’s so great Mary, I am so glad you like it. Thanks! – Meggan
I made this and it was delicious! I’m making more today. I’ll guarantee this is the best ever. Thank you and I give it a 10 star.
Thank you so much Pamela, glad you love it! – Meggan
Just made this the best ever tuna salad Ever!!
I did use white pepper not black and added some dill otherwise followed receipe. Delicious. Thank you
Thanks Carol, sounds great! – Meggan
I can never leave this recipe I eat like 10 tins of tuna a week just because of this. It’s just perfect I recommend this and this only
Hi Ketiyiah, thank you! – Meggan
My favorite way to prepare tuna salad is with fresh steamed or poached tuna, served on toasted homemade sourdough with a glass of white wine.
Sounds great Michael! – Meggan
Never had a tuna melt grilled cheese style…only open faced. This tuna salad is the best I have EVER had and toasting the sandwich on the stove. It was perfection!!! It had everything. Crispy, buttery, salty, acidy/lemony, crunchy, and very slightly sweet. It was better than any fancy fish sandwich. Better than anything I’ve eaten in a restaurant! Thank you!
Thank you Lizzy, I’m so glad you love it! – Meggan
Ohhhhh tuna melt….on a English muffin!!!BEST COMMENT SO FAR!!
Just the way momma liked it, If I can say so, it’s just like hers and it melds really well with macaroni, And is excellent on a Ritz cracker, Awesomeness’.
So glad you both liked it George! – Meggan