This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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, 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
Salad Recipes
Broccoli Salad Recipe
Salad Recipes
Easy Cold Pasta Salad
Salad Recipes
Greek Salad Recipe
Italian Recipes
Panzanella Salad
More From Culinary Hill
- Easy French Toast Recipe
- Christmas Crack
- Baked Rice
- Roasted Green Beans
Join Us
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.
This is the best tuna salad recipe I have ever made. I add extra garlic and lemon and it’s just amazing. But it’s amazing without the extra garlic and lemon, I just like lemon and garlic. And I squeeze the lemon juice right on the tuna. Ever since I have been using this recipe, my tuna salad has gotten rave reviews. Thanks, Meggan, for a great recipe!!
Hi Patti! Thank you so much!!! I think personally I always add more lemon and garlic too, and maybe salt sometimes. I never measure lemon juice for sure, just squeeze the lemon, if it’s extra juicy, so is the tuna salad. I’m not sad about it at all, ha ha! Thank you so much for trying the recipe, I’m happy and relieved you liked it and it worked out for you. It’s a favorite of mine, for sure. Take care and thanks again! -Meggan
Great tasting tuna salad!
Thanks so much Jodi! I’m glad you like it! -Meggan
Great, on my version, I added capers, mustard, cilantro, cumin powder, and fish sauce. Really tasty! 🙂
Yes Richard, sounds AMAZING! I love when people really just make it their own, that’s how it should be. I hope you have a wonderful day and thank you for stopping by. 🙂 -Meggan
Here is another 5-star rating!
Easy and yummy. I like to use dill, and go a little heavy on the red onion.
Magnificent!
Thanks Lou Ann! I’m so glad you love it! -Meggan
For some reason, this did not have flavor to it, and followed the recipe to a ‘T’. I added a bit mustard to get some taste, maybe I just need to add more celery, onion and garlic.. It tasted more like just tuna and mayo than tuna with all these wonderful veggies!
Hi MD, thanks for taking the time to write. Sorry it was lackluster for you. I would definitely add more vegetables if that’s what your craving for your next batch. Sorry again! – Meggan
Love this recipe! I do half the Mayo and add about a tablespoon of yellow mustard and it’s perfect!!
Hi Alie, I’m so glad you like it! Thank you so much! It’s important that you (and everyone else) adjust recipes to your personal taste because we all like different things. Nothing makes me happier than hearing your personal adjustments. Thank you again! -Meggan
Hi! Is it 5 ounce tuna with or without the water/oil content of the cans? Seems like a bit much tuna to mayo ratio if it’s 5 ounce pure tuna so I was just wondering.
Hi Sandy, its 5 ounces per can prior to draining. Please let me know if you have any more questions! Take care! – Meggan
Great recipe!
Thanks, Dancer5678! – Meggan
Delicious☆☆☆☆☆
I think this recipe would be greatly improved by some salad shrimp about a cup. Also for me something spicy. Maybe dill but I’m no genius
Really good. I do sub chopped dill pickle for sweet relish and add a little dijon mustard since my taste leans toward spicy, but it’s a good basic tuna salad recipe.