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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Ive made this recipe quite a few times now. Ive used both ahi and albacore. Both were truly fabulous. I pack my herbs as tight as i can. This recipe is so fresh and herbaceous. Truly the best tuna salad ive ever tasted. It really is the only tuna salad recipe ill ever need. Bravo!
Weve made this recipe multiple times with both ahi and albacore. Its truly amazing either way. By far the best tuna salad recipe ive ever tried. Have served it to many guests. I make sure to pack my spoons tight when measuring herbs. This recipe also doubles up very well. Its very herbaceous and fresh. I Highly recommend this one.
Best tuna salad ever! I used red onions instead of scallions. I’ll make this again and again!
Way too much mayo, in my opinion. Would make again, but with about half the mayo.
There is no other tuna salad that is close to being this delicious. I make it on a regular basis and everyone loves it!!
Thank you Jenn for all of your amazing, foolproof recipes. You have boosted my kitchen confidence beyond my wildest dreams. This recipe is another winner! I was wondering if it would work well with canned pink salmon, or do you recommend any adjustments? Thank you!
So glad you enjoy the recipes and they’ve given you more confidence in the kitchen! Yes, I think this should work nicely with canned salmon. I’d love to hear how it turns out if you try it!
Absolutely delicious! Made exactly as directed. Another big hit. Thank you!
Perfect recipe. All the different condiments come through. We love it.
Delicious recipe. Made it on 5-19-23. The only change I’ll try next time is less parsley
OMG! Who knew a tuna salad could taste this good! Thank you for such a great recipe. My husband really enjoyed his lunch today. I love the fresh and flavorful taste of your creations. Your recipe is a keeper. I will never revert to my old way of making tuna salad. Thank you for sharing your talents so generously. You have made it easy for me to return to cooking. Your recipes are so much healthier than most takeout choices.