A Really Good Tuna Salad
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Perfect for sandwiches, salads, or a light, protein-packed snack, this is the only tuna salad recipe you’ll ever need. Versatile and undeniably delicious!
Sometimes you just want a really good, old-school tuna salad. This is my go-to recipe. I start by draining the tuna well so it’s not watery—this is crucial!—then I mix in a generous scoop of mayonnaise and lots of seasoning. Next, I stir in a spoonful of pickle relish for that tangy sweetness, celery for crunch, and scallions for a bit of onion flavor. I finish it off with a squeeze of lemon juice and some fresh parsley to brighten everything up. The result is a classic tuna salad that’s fresh, flavorful, and super easy to make. It’s the only tuna salad recipe you’ll ever need.
Looking for more deli favorites? Pair this tuna salad with my go-to chicken salad or a classic egg salad—these staples are quick to prepare and perfect for rounding out your lunch spread or picnic.
“Just like the title describes – this is a really good tuna salad recipe. The perfect level of sweetness, creaminess, and crunchiness.”
What You’ll Need To Make A Really Good Tuna Salad
- Canned chunk white tuna: The main protein and feature of the salad; opt for tuna packed in water.
- Mayonnaise: Acts as a binder and adds creaminess. Use a good quality brand, such as Hellmann’s or Duke’s.
- Celery: Adds a crisp, fresh crunch and a slight peppery flavor, contributing to the salad’s texture contrast.
- Scallions: Provide a mild, slightly sweet onion flavor that complements the tuna and adds freshness and color.
- Fresh lemon juice: Brings acidity and brightness to balance the richness of the mayonnaise and tuna.
- Dijon mustard: Adds tanginess and depth, contributing a subtle sharpness that pairs well with the creamy elements.
- Sweet pickle relish: Offers sweetness and tanginess, adding complexity and a hint of spice to the salad.
- Parsley: Adds a burst of color and a light, herby flavor that brightens up the salad.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by draining the tuna in a fine mesh strainer.
Use paper towels to pat and blot the tuna until completely dry.
Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.
Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.
Video Tutorial
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A Really Good Tuna Salad
Perfect for sandwiches, salads, or a light, protein-packed snack, this is the only tuna salad recipe you’ll ever need. Versatile and undeniably delicious!
Ingredients
- 2 (5-ounce) cans chunk white tuna packed in water
- ½ cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 ribs celery, finely diced
- 2 scallions, light and dark green parts, thinly sliced
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ¾ teaspoon Dijon mustard
- 2 tablespoons sweet pickle relish
- 3 tablespoons finely chopped flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.
Nutrition Information
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- Per serving (4 servings)
- Calories: 288
- Fat: 23 g
- Saturated fat: 4 g
- Carbohydrates: 4 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 16 g
- Sodium: 460 mg
- Cholesterol: 41 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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A strainer and paper towel? Just cut open the lid and press it down on the tuna over the sink, boom drained and 90% dry.
I subbed chopped red onion for the scallions. cut the mayo, used a lot more dijon, and used fresh dill instead of Italian parsley. I’d never used lemon juice in place of vinegar before, and it’s good!