Name: The Best Tuna Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cans (5 oz each) tuna, drained; 1/3 cup mayonnaise; 1 teaspoon Dijon mustard; 1/3 cup celery, finely chopped; 2 tablespoons red onion, finely chopped; 2 tablespoons pickles or relish (optional); 1 tablespoon lemon juice; 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1 hard-boiled egg, chopped or 1 tablespoon fresh dill (optional)

The Best Tuna Salad Recipe is a creamy, flavorful mix of flaky tuna, crunchy veggies, and a tangy, seasoned dressing that comes together in minutes. It’s perfect for sandwiches, lettuce wraps, or scooped onto crackers. I love how it’s quick, protein-packed, and incredibly satisfying without being heavy.

Why You’ll Love This Recipe

I love this tuna salad because it strikes the perfect balance between creamy and fresh. It’s so easy to make with ingredients I usually already have, and it works for lunch, meal prep, or a light dinner. The texture is just right, and the flavors are bold, zesty, and adaptable to whatever I feel like adding. It’s a classic recipe I always come back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned tuna (in water or oil), drained
Mayonnaise
Dijon mustard
Celery, finely chopped
Red onion, finely chopped
Pickles or relish (optional, but I love the tang)
Lemon juice
Salt
Black pepper
Optional: chopped hard-boiled egg, fresh dill, or a dash of hot sauce

Directions

In a medium bowl, I add the drained tuna and flake it apart with a fork.
I stir in the mayo, Dijon mustard, lemon juice, and any extras I’m using like relish or hot sauce.
I mix in the celery and red onion for that crunchy texture I love.
I season with salt and pepper to taste.
I chill it for 10–15 minutes if I have time, or just serve it immediately on bread, toast, lettuce, or crackers.

Servings and timing

This recipe makes about 2 to 3 servings. It takes me just 10 minutes to make, with no cooking required—super fast and easy.

Variations

I use Greek yogurt instead of mayo when I want a lighter version.
I stir in chopped apples or grapes for a sweet twist.
I sometimes add avocado for a creamy, healthy boost.
For extra protein, I mix in chopped hard-boiled eggs.
I make it spicy with a bit of sriracha or diced jalapeños.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it since the texture changes. I serve it cold straight from the fridge or let it sit out for a few minutes to take the chill off.

FAQs

What kind of tuna works best?

I usually use solid white albacore tuna for a meatier texture, but chunk light tuna also works if I want a softer consistency or a stronger flavor.

Can I make it ahead of time?

Yes, I often make it a day ahead—the flavors get even better after sitting in the fridge for a few hours.

Is tuna salad healthy?

It can be! I use tuna packed in water, Greek yogurt instead of mayo, and load it up with veggies for a lighter version.

How can I serve tuna salad?

I love it in sandwiches, lettuce wraps, stuffed into tomatoes or avocados, or scooped onto crackers or cucumber rounds.

Can I use fresh tuna?

Yes, if I have cooked fresh tuna, I flake it and use it just like canned. It adds a richer, meatier texture.

Conclusion

The Best Tuna Salad Recipe is one of my favorite go-to meals for a reason. It’s fast, flavorful, and endlessly customizable. Whether I’m eating it straight out of the bowl or piled high on toast, it always hits the spot. Simple, satisfying, and always delicious—this tuna salad is a keeper.