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!
If you enjoy canned tuna, you will also like my Lemon Garlic Tuna Cakes. They are absolutely delicious!
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!
Ingredients:
- canned tuna: in water, not oil
- mayo (see below for substitute)
- celery
- onion
- lemon juice
- parsley
- salt and pepper
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.
How long does tuna salad last in the fridge?
Tuna salad stays fresh in the fridge, in a container with 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.
Can I make it without mayo?
Absolutely! I recommend using Greek yogurt in place of mayo.
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.
More salad recipes:
For more recipes like this one, feel free to browse our Salad Category.
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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!
- 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
- Squeeze as much water out of tuna as possible.
- Place tuna, mayo, celery, onion, lemon juice and parsley in a medium mixing bowl. Stir with a fork.
- Season with salt and pepper to taste.
- Serve right away or cover and chill in the fridge.
- 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.
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!