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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.
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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.
I LOVE tuna salad. It’s my comfort food and I’ll order it anywhere as well as make it at home a good bit. I was looking for a new recipe today because my current one just wasn’t hitting the spot.
This. Is. The. Best. Tuna. Salad. Ever.
Trust me. I was worried the garlic might be too much but I used a normal size clove and just went for it. I’ll never use another recipe. This one is incredible.
Im worried about the relish, but might add some dill, looks yummy 😊 about to make it an put in a soft white roll as that’s all I have !
Thanks for the inspiration 😊
Teena
My wife is catholic and since it’s lent we eat fish on Friday. Being that co-vid 19 has shut down all the restaurants, this was awesome! Thanks
Trying to find different things to eat during our national quarantine and this recipe really kicks up the tuna fish sandwiches from days past. I used cajun spice and black pepper and served open face on wheat thins. Awesomeness! How do you keep from eating it out of the bowl before you get it on your plate? Thank you for making day 13 lunch exciting and flavorful!
Started trying to eat healthier and this mostly ticks the boxes for me. Thanks! Any tips to help reduce sodium?
Loved it with extra honey mustard
This tuna salad is the bomb!
I will be trying this recipe!!
I just finished making and eating this one with my mom and oh my god. It was amazing.
I added capers and skipped the salt. But what a delicious recipe thanks for sharing such a delicious treat. I’m making tuna melt sandwiches tonight. But I’m also doing a tuna wrap for myself. YUMMY 😍
Wow, you’ve covered all the bases on possible variations of tuna salad. Not much more to add, except these two ideas: Sometimes I mix in shredded cabbage (sort of a glorified coleslaw!). Also, for wraps, I use tortillas or raw (veggie) wraps. I like to use vinegar a lot and absolutely don’t use any other kind other than balsamic.
Made this exactly as written, will be our new go-to recipe. Thanks so much for sharing!