This is the Best Tuna Salad you will ever make! Creamy with chunks of tuna and crunchy veggies. Serve it with lettuce or as a sandwich. This classic dish never fails!
Jump to:
Why You'll Love This Recipe
When it comes to lunch classics, tuna salad is always on the list. Simple, filling and I always have the ingredients on hand.
Most of us grew up eating them and now we make them for our families. It's just so simple to throw together! Almost everyone has a can of tuna in their pantry. It's on my list of items to always keep on hand.
Through the years, I tweaked the recipe and finally landed on the perfect version. I hope you will enjoy it too!
If you enjoy canned tuna, you will also like my Lemon Garlic Tuna Cakes. They are absolutely delicious!
Ingredients:
- tuna: canned in water, not oil
- mayo: helps all ingredients bind together;
- celery: adds crunch and flavor;
- onion: I prefer red onion for texture and flavor;
- lemon juice: citrus pairs so well with seafood;
- parsley: brightens the dish;
- salt and pepper: add to taste.
How to make the best tuna salad?
- Start by squeezing the water out of the tuna.
- Add all ingredients to a medium bowl. Mix with a fork.
- Season with salt and pepper to taste.
- Serve right away or cover and chill in the fridge.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
What is the best tuna for tuna salad?
The best tuna for this dish is the one you enjoy and the best you can buy. The chunkier, meatier, the better. Wild albacore tuna is named the best.
How to serve tuna salad?
Aside from using it in sandwiches with your favorite bread, you can use flour tortillas or lettuce leaves to make wraps. We also enjoy it with crackers as a dip!
Recipe FAQs:
Absolutely! I recommend using Greek yogurt in place of mayo.
Tuna salad stays fresh in the fridge, in a container with a lid, for up to 4 days. If you squeeze the tuna out of moisture really well before mixing it with other ingredients, there should be minimal liquid gathering during refrigeration.
More salad recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Best Tuna Salad Recipe
Ingredients
- 10 oz canned tuna in water
- ¼ cup mayo
- 1 celery rib chopped
- 1 tablespoon chopped red onion you can use green onion as well
- 2 teaspoons lemon juice
- 2 teaspoons chopped parsley
- salt and pepper to taste
Instructions
- Squeeze as much water out of tuna as possible.10 oz canned tuna in water
- Place tuna, mayo, celery, onion, lemon juice and parsley in a medium mixing bowl. Stir with a fork.¼ cup mayo, 1 celery rib, 1 tablespoon chopped red onion, 2 teaspoons lemon juice, 2 teaspoons chopped parsley
- Season with salt and pepper to taste.salt and pepper
- Serve right away or cover and chill in the fridge.
Notes
- I used two 5oz cans of tuna. Albacore tuna in water is the best.
- Tuna salad stays fresh in the fridge, in a container with lid, for up to 4 days.
- Use Greek yogurt in place of mayo for a healthier version.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Jola says
I like the crunchiness of the celery and the lightness of the taste in this salad.
Kristina says
Made that today, added a little bit jalapeno and garlic paste and it was delicious 🙂
Thank you for the recipe!
April says
This is the BEST tuna salad recipe! The crunch from the celery, and the bit of tartness from the lemon juice - SO GOOD.
Katie says
My sister in law loves tuna salad, so I know she'd love this. Love it!
Valentina says
Love making this simple tuna salad recipe for lunch! It is so easy and so delicious!