Tuna Salad

Tuna Salad became a staple in my kitchen during busy weekdays when I needed something fast filling and flavorful so I’d reach for a can of tuna and start tossing in crunchy celery creamy mayo and whatever fresh veggies I had on hand. That simple start turned into one of my favorite reliable lunches that I now keep in rotation all year long.

Whether piled high on toast wrapped in lettuce or served with crackers this classic tuna salad is cool refreshing and full of texture. It’s a perfect make ahead meal for lunches light dinners or quick snacks and I love how endlessly customizable it is with pantry ingredients.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Canned tuna – The protein-packed star of this salad and a pantry essential.
• Celery – Adds fresh crunch and a peppery bite.
• Red onion – Brings sharp flavor and bright color.
• Mayonnaise – Creamy and smooth it ties everything together.
• Dijon mustard – Adds just the right touch of tang.
• Lemon juice – For brightness and balance.
• Parsley – Fresh and green it adds a burst of herbal flavor.
• Salt and pepper – Simple seasonings that enhance everything.
• Optional: diced pickles boiled egg or cucumbers – Adds variety and extra crunch.

Tools You’ll Need

• Mixing bowl – For combining all the ingredients.
• Fork or spatula – To flake the tuna and mix the salad evenly.
• Cutting board and knife – For prepping your fresh add-ins.
• Citrus juicer (optional) – Makes squeezing fresh lemon easy and mess-free.
• Measuring spoons – To keep the dressing ratio on point.

Instructions

Step 1: Drain the Tuna

I begin by draining the canned tuna thoroughly then flake it into a mixing bowl using a fork. This helps break it up evenly so it mixes well with the other ingredients.

Step 2: Chop the Vegetables

While the tuna sits I finely chop the celery red onion and parsley. If I’m adding extras like cucumbers or pickles I chop those too and set everything aside.

Step 3: Mix the Dressing

In the bowl with the tuna I add mayonnaise Dijon mustard lemon juice and a pinch of salt and pepper. I stir until everything is coated and creamy.

Step 4: Add Crunch and Freshness

I fold in the chopped veggies and parsley mixing gently so the tuna stays chunky and the salad stays colorful. I taste and adjust the seasoning if needed.

Step 5: Chill and Serve

I like to chill the tuna salad for 15–30 minutes to let the flavors meld though it’s just as good served immediately. Then I scoop it onto bread crackers or greens depending on what I’m in the mood for.

Tips

If you want a lighter version swap some or all of the mayo with Greek yogurt. I sometimes stir in chopped hard-boiled egg for a more filling option or sprinkle in everything bagel seasoning for a twist. For extra tang I’ve used chopped capers or a splash of pickle brine too.

Ways to Serve

Tuna Salad is so versatile! Serve it in a sandwich stuffed into pita on top of a salad or in lettuce cups for a low-carb lunch. I also love it with whole grain crackers or cucumber slices for a light snack. It’s great packed into lunchboxes and perfect for meal prep.

Frequently Asked Questions

Can I make Tuna Salad ahead of time?

Yes it stores well in the fridge for up to 3 days and the flavor gets better as it sits.

What’s the best tuna for tuna salad?

I like solid white albacore packed in water for the cleanest flavor and firm texture.

How do I keep tuna salad from getting watery?

Be sure to drain the tuna well and chop veggies finely to avoid excess moisture.

See You in the Kitchen

I hope you make this Tuna Salad and find it just as simple and satisfying as I do! It’s a go-to that you can dress up or down and it always hits the spot. Don’t forget to save the recipe and let me know how you customize yours I’d love to hear your twist!

Happy Cooking!

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