I perfected my Classic Tuna Salad using tuna, mayo, celery, and mustard plus one unexpected pantry ingredient that makes meal prep faster and more interesting.

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I’m not gonna pretend I’m reinventing the wheel here, but this Classic Tuna Salad surprised me. The briny bite of canned tuna in water and the snap of chopped celery keep every bite interesting, not just a mushy bowl.

If you want a quick Tuna Salad Sandwich Recipe that doesn’t taste like a sad office lunch, give this a shot. Friends keep asking for the recipe, some even say it’s the Best Tuna Salad they’ve ever had, which I roll my eyes at but okay.

It’s quick, makes great leftovers, and somehow feels both simple and a little clever. Read on to see why such a basic combo works.

Ingredients

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Tuna: lean protein, low carbs, omega 3s, filling and healthy, mild seafood taste
Mayonnaise: creamy fat adds richness, high in calories, choose light or full fat
Celery: crunchy, low calorie, adds fiber and freshness, subtle savory bite
Red onion or scallion: sharp flavor, adds pungent bite and mild sweetness raw
Dill pickle relish: tangy, salty, adds crunch and sour brightness, modest calories
Lemon juice: bright acidity, cuts richness, adds vitamin C and fresh zing
Hard boiled eggs: extra protein and creaminess, adds richness and subtle savory notes
Parsley: fresh herb, adds color and herbaceous lift, small vitamin K and antioxidants

Ingredient Quantities

2 (5 oz) cans tuna in water, drained

1/2 cup mayonnaise (full fat or light, your call)

2 stalks celery, finely chopped

1 tablespoon yellow mustard

2 tablespoons red onion, finely chopped or 2 scallions thinly sliced

1 tablespoon fresh lemon juice

2 tablespoons dill pickle relish or 2 small dill pickles, finely chopped

2 hard boiled eggs, chopped (optional)

2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1/2 teaspoon Worcestershire sauce (optional, for a little depth)

How to Make this

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1. Drain the 2 (5 oz) cans of tuna really well, then dump them into a medium bowl and use a fork to flake the tuna into bite sized pieces.

2. Stir in 1/2 cup mayonnaise, 1 tablespoon yellow mustard, and 1 tablespoon fresh lemon juice until mostly combined; if you want more depth add 1/2 teaspoon Worcestershire sauce.

3. Add the crunchy stuff: 2 stalks celery finely chopped, 2 tablespoons red onion (or 2 scallions thinly sliced), and 2 tablespoons dill pickle relish or 2 small dill pickles finely chopped.

4. If using, fold in 2 hard boiled eggs chopped and 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley).

5. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, mix, then taste and add more salt or pepper if you think it needs it.

6. If the salad feels too dry add a bit more mayo or a squeeze more lemon, too wet drain a little or add more tuna; adjust mustard if you want a tangier bite.

7. Cover and chill at least 15 to 30 minutes so the flavors mellow and mingle, though an hour is better if you got the time.

8. Serve on bread, toast, in a lettuce wrap, over salad greens or with crackers; good for lunches and meal prep.

9. Store leftovers in an airtight container in the fridge for 3 to 4 days, dont leave it out at room temp for more than 2 hours.

Equipment Needed

1. Can opener (or pull-tab cans, but handy to have one)
2. Fine-mesh strainer or sieve to drain the tuna really well
3. Medium mixing bowl (about 4 to 6 cups)
4. Fork for flaking the tuna and mixing
5. Measuring cups and measuring spoons (including a 1/2 cup)
6. Chef knife
7. Cutting board
8. Rubber spatula or wooden spoon for scraping and folding
9. Airtight container for chilling and storing leftovers

FAQ

Can I use tuna packed in oil instead of water? Yes, you can. Just drain it well and pat the chunks dry with paper towels, and you might want to cut back on the mayo since oil makes it richer.

How do I make the salad creamier without extra mayo? Stir in a spoon or two of plain Greek yogurt or mashed avocado, or add a little olive oil. Mashing the tuna a bit with a fork helps it bind and feel creamier too.

Can I make this ahead and how long will it keep? Absolutely, the flavors get better after a few hours. Store in an airtight container in the fridge for up to 3 to 4 days. If you included the chopped hard boiled eggs play it safe and use within 3 days.

Is there a lighter option or egg free version? Yes, swap half or all of the mayo for plain Greek yogurt, or use mashed avocado. Skip the eggs if you want, the salad is still great without them.

How should I serve it? Classic on bread or toast for a sandwich, in lettuce cups, over mixed greens, or with crackers. Add extra pickle relish or lemon if you want a brighter bite.

How do I control salt and add more flavor? Always taste before adding extra salt because canned tuna can be salty. For depth add the optional Worcestershire sauce, a pinch of smoked paprika, or chopped capers. Fresh lemon juice brightens it up.

Classic Tuna Salad Recipe Substitutions and Variations

Mayonnaise: swap for plain Greek yogurt (use 1:1 for similar creaminess but tangier) or mashed avocado (use a bit less it adds healthy fats and a creamy texture)
Tuna in water: use tuna packed in olive oil for richer flavor, or canned salmon for a similar flaky texture and more omega 3s
Celery: replace with diced cucumber or jicama for the same crisp crunch if you want a milder, fresher note
Dill pickle relish: use capers or finely chopped cornichons for briny tang, or lemon zest plus a pinch of salt for bright acidity

Pro Tips

1) Drain the tuna like your life depends on it, really press out the water with a spatula or paper towels, or let it sit in a sieve for a few minutes; if it stays wet the salad gets soggy and bland.
2) Hold back a little mayo and lemon until just before serving, that way you can adjust creaminess and brightness without overdoing it, and if it seems too dry later you can always add more.
3) Chop the crunchy stuff a bit smaller than you think you should for even bites, and if your pickles or relish are salty, taste before adding extra salt.
4) Chill it for at least 30 minutes, an hour is better, flavors mellow and blend a lot; for make ahead keep it in an airtight container up to 3 to 4 days and drain any liquid that collects before serving.

Classic Tuna Salad Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected my Classic Tuna Salad using tuna, mayo, celery, and mustard plus one unexpected pantry ingredient that makes meal prep faster and more interesting.

Servings

servings

Calories

333

kcal

Equipment: 1. Can opener (or pull-tab cans, but handy to have one)
2. Fine-mesh strainer or sieve to drain the tuna really well
3. Medium mixing bowl (about 4 to 6 cups)
4. Fork for flaking the tuna and mixing
5. Measuring cups and measuring spoons (including a 1/2 cup)
6. Chef knife
7. Cutting board
8. Rubber spatula or wooden spoon for scraping and folding
9. Airtight container for chilling and storing leftovers

Ingredients

2 (5 oz) cans tuna in water, drained
1/2 cup mayonnaise (full fat or light, your call)
2 stalks celery, finely chopped
1 tablespoon yellow mustard
2 tablespoons red onion, finely chopped or 2 scallions thinly sliced
1 tablespoon fresh lemon juice
2 tablespoons dill pickle relish or 2 small dill pickles, finely chopped
2 hard boiled eggs, chopped (optional)
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 teaspoon Worcestershire sauce (optional, for a little depth)

Directions

Drain the 2 (5 oz) cans of tuna really well, then dump them into a medium bowl and use a fork to flake the tuna into bite sized pieces.
Stir in 1/2 cup mayonnaise, 1 tablespoon yellow mustard, and 1 tablespoon fresh lemon juice until mostly combined; if you want more depth add 1/2 teaspoon Worcestershire sauce.
Add the crunchy stuff: 2 stalks celery finely chopped, 2 tablespoons red onion (or 2 scallions thinly sliced), and 2 tablespoons dill pickle relish or 2 small dill pickles finely chopped.
If using, fold in 2 hard boiled eggs chopped and 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley).
Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, mix, then taste and add more salt or pepper if you think it needs it.
If the salad feels too dry add a bit more mayo or a squeeze more lemon, too wet drain a little or add more tuna; adjust mustard if you want a tangier bite.
Cover and chill at least 15 to 30 minutes so the flavors mellow and mingle, though an hour is better if you got the time.
Serve on bread, toast, in a lettuce wrap, over salad greens or with crackers; good for lunches and meal prep.
Store leftovers in an airtight container in the fridge for 3 to 4 days, dont leave it out at room temp for more than 2 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.