Easy Tuna Salad

Easy tuna salad has been my go-to lunch since college when I needed something fast filling and not boring so I’d always toss together what I had in the fridge and over time it became a little ritual. One day I added some diced celery red onion and a squeeze of lemon and the fresh crunch with creamy tuna just clicked and I’ve stuck to that combo ever since.

Now whenever I want something refreshing but still protein packed I go back to this classic. It’s satisfying without being heavy and perfect for sandwiches wraps or even just straight out of the bowl. Plus it’s super customizable so I can switch it up depending on what I have on hand or the mood I’m in.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Canned tuna – The main protein that’s easy to prep and full of flavor.
• Mayonnaise – Adds creaminess and binds the ingredients together.
• Celery – Brings a crisp texture and mild flavor that balances the richness.
• Red onion – Adds a sharp bite and color for contrast.
• Pickles or relish – Give a touch of tang and brightness.
• Lemon juice – Lightens and freshens the entire salad.
• Salt and pepper – Basic seasonings that pull everything together.
• Parsley – Optional but adds a pop of color and herbal freshness.

Tools You’ll Need

• Medium bowl – Perfect for mixing everything together evenly.
• Fork – Great for flaking the tuna and mixing without over-mashing.
• Knife and cutting board – For prepping the veggies and herbs.
• Measuring spoons – To get just the right balance of mayo and lemon.
• Citrus squeezer (optional) – Helps get the most juice from your lemon.

Instructions

Step 1: Drain the Tuna

I begin by opening the cans of tuna and draining them really well. This helps the salad stay light and not soggy.

Step 2: Mix the Base

In a bowl I add the drained tuna and fluff it gently with a fork. I mix in mayonnaise until it’s just creamy—not too wet—then I season with a pinch of salt and pepper.

Step 3: Add the Crunch

I dice celery and red onion finely and stir them into the tuna. If I’m using pickles or relish I add them now too for that tangy pop.

Step 4: Brighten the Flavor

I squeeze in fresh lemon juice and give the salad one final mix. I taste and adjust seasoning as needed—sometimes I’ll add a little more lemon or a pinch of garlic powder.

Step 5: Chill or Serve

I often let the Easy tuna salad chill in the fridge for 15–30 minutes to let the flavors come together but it’s also great served right away.

Tips

If I’m meal-prepping I keep the Easy tuna salad stored in an airtight container and it stays fresh for up to three days. For a lighter version I sometimes use Greek yogurt in place of half the mayo. And if I want extra crunch I’ll toss in diced cucumber or a small handful of chopped apples!

Ways to Serve

Easy tuna salad is super versatile—I love it on whole grain bread for a classic sandwich stuffed in a pita wrapped in lettuce leaves or scooped onto crackers. It’s also delicious served over a bed of greens for a low-carb lunch or tucked into a tortilla with sliced avocado.

Frequently Asked Questions

Can I use fresh tuna in Easy tuna salad?

Yes just cook and cool it first then flake it like canned. It adds a richer texture and flavor.

Is Easy tuna salad healthy?

It can be especially when made with light mayo or Greek yogurt and loaded with fresh veggies.

How long does Easy tuna salad last in the fridge?

It stays good for up to 3 days when stored in a sealed container and kept cold.

See You in the Kitchen

I hope you try this easy Easy tuna salad soon! It’s one of those reliable recipes that never fails whether you’re making lunch for one or feeding a group. Don’t forget to save this recipe and let me know your favorite way to serve it I always love hearing new ideas!

Happy Cooking!

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