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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.
excellent recipe. I used to receive your recipes via my e mail but for some reason I am no longer receiving them. Can you please continue to send me your recipes via e mail? Thank you
Hi Theresa, thank you so much for your comment! I’m sorry you aren’t receiving my emails anymore. I’m adding you back to the list! Take care! – Meggan
Honestly, I was afraid to step out of my comfort zone. So I made everything, as instructed, minus the garlic and lemon juice…at first. Then I read the comments and decided to just do it. Oh my goodness! This is the BEST tuna salad recipe! & Yes, the garlic and lemon juice kicks it up! Thanks for sharing!
You’re so welcome, Melissa! Thank you for trusting me and trying this salad! – Meggan
Needed a quick tuna salad recipe and this turned out really tasty! No fuss and ingredients we always have on hand. Keeping it low sodium so I added a bit of dried dill instead of salt. This will be my go-to from now on. Thanks for the recipe!
I’m so glad you loved it, Angie! Take care! – Meggan
Love this recipe it’s now my goto. I pretty much follow it exactly. The only substitute I make is in instead of red onion (not a fan) is using about a 1/2 tblsp of onion powder and half of the sweet relish. Delicious!
Hi joe, thank you so much for your comment! I’m glad you love it! – Meggan
Thanks ! I loved your recipe too , I only added one more ingredient , put a pinch of Curry Powder and man it came out delicious ! I had a neighbor who said he didn’t want any , and I gave him a taste , the rest is history ! He said it was the best Tuna salad he ever ate ! Thanks again for the awesome recipe , I just now made another batch ! 😋
Hi Michael, you’re so welcome! Curry sounds like a delicious addition. I’m glad your neighbor loved it, too! Take care! – Meggan
Hi Meggan,
Can you tell me what brand of mayo and tuna you prefer?
Thanks, Jaynie
Hi Jaynie, thank you so much for your question! I prefer Starkist Tuna and Best Foods/Hellman’s mayonnaise. I’ve heard Duke’s Mayo is life-changing, but I haven’t had the chance to try it yet. I hope this helps and that you love this Tuna Salad! – Meggan
Perfect for my taste, I like the red onion and celery. I omitted the garlic and used a seasoned salt, with pepper, also fresh lemon juice. Recipes are full of useful information, too , if you are not an expert!
Thank you so much for the comment, Leigh! I’m glad you loved it! – Meggan
I’ve been making tuna salad for many years. I’ve tried a lot of different recipes. This recipe by far out does them all!! I didn’t change anything. The flavors are fantastic. I will never use another recipe again. This is the winner!! My family loves it too… everyone agrees and that never happens lol
That’s wonderful, Diane! I’m so glad it was a hit! – Meggan
I like raisins in my tuna also. Very good. Apples are nice.
WOW! I’ve been making tuna salad for years with celery, mayo and old bay. This rocks! I made it exactly as is. Incredible flavors. I always freeze fresh lemon and lime juice so it’s always on hand. Just microwave for 15 sec and pour in the amount needed then refreeze. Fresh is best! Thank you for my NEW tuna recipe!
Hi Kathi, I’m so glad you loved it! You’re so welcome! Take care! – Meggan