This is like no Tuna Salad you’ve had before! This easy recipe can be made with or without mayo along with crunchy celery and onions, a hint of relish and mustard, zesty lemon juice, and simple seasonings!

Be sure to save this recipe for some amazing Tuna Melts!

A sandwich filled with Tuna Salad on a white plate with a pickle and chips in the back.

Tuna Salad

Nothing beats a cool, refreshing Tuna Salad– but it needs to be done right! I can’t wait for you to try this recipe, it has the perfect balance of creamy and crunchy, along with tangy, zesty, and savory flavors that all compliment each other perfectly.

Serve this in a delicious sandwich, lettuce wraps, tortilla wraps, or with crackers! And don’t hesitate to make a classic Tuna Melt with this!

Be sure to check out my PRO TIPS below!

Ingredients for Tuna Salad on a white surface with labels.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Drain the tuna completely, then thoroughly break it apart. Combine the tuna salad ingredients in a medium bowl and chill until ready to serve. 

Tuna Salad ingredients in a bowl before and after being mixed together.

Pro Tips

  • Be sure to drain the tuna very well so that the salad isn’t watery. A tuna can strainer makes this easier!
  • I recommend tuna that’s packed in water vs. oil, as the mayo already contains oil.
  • Break the tuna apart well so that there is a lot of surface area, this allows it all to absorb the mayo and other ingredients well, so that every bite is balanced and flavorful. 
  • Greek yogurt can be used instead of Mayo if preferred.
  • Feel free to top Tuna Sandwiches with cheddar cheese, it’s delicious!
  • Other additions include: Hard boiled eggs, avocado, a hint of honey, finely diced cucumbers, diced apples, toasted walnuts, almonds, capers, cranberries, grated carrots, diced bell peppers and jalapenos. 
  • Feel free to make this recipe with canned crab meat, or half crab half tuna! Canned chicken may also be used.
  • Chill the tuna salad for at least 30 minutes if possible to allow the flavors to meld.
  • Serve this in lettuce wraps, flour tortillas, over toast, or in a sandwich. You can also use this to make Tuna Melts!
  • Be sure to try my Tuna Pasta Salad recipe next!

Storage

  • Store in an airtight container and refrigerate for up to 3-5 days.

A bowl filled with Tuna Salad with a spoon on the side.

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A Tuna Salad Sandwich with toasted bread on a white plate with a pickle and chips in the background.

Tuna Salad

Prep Time: 15 minutes
Total Time: 15 minutes
5 from 8 ratings
Servings: 4 servings
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This is like no Tuna Salad you've had before! It's made with or without mayo along with crunchy celery and onions, a hint of relish and mustard, zesty lemon juice, and simple seasonings.

Ingredients

US Customary - Metric
  • 2 (5-oz.) cans albacore tuna, drained well
  • 1 stalk celery, finely diced
  • 2 tablespoons white onions, minced (can sub yellow onion)
  • 1/3 cup mayo, can sub Greek yogurt
  • 1 tablespoon dill or sweet relish, (I use dill)
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, freshly chopped
  • 1 teaspoon yellow mustard
  • ¼ teaspoon EACH: salt, garlic powder, dry dill weed, freshly cracked pepper
  • 1 pinch cayenne, optional

For Serving:

  • Butter lettuce, bread, flour tortillas, or crackers

Instructions

  • Use the lid of the tuna can (or a tuna can strainer) to completely drain the tuna. This is important, as we don’t want watery tuna salad!
  • Shred/break the tuna apart thoroughly to create a lot of surface area, this will ensure the other ingredients are well distributed and absorbed.
  • Mix the tuna salad ingredients together in a medium bowl until well combined.
  • Chill for at least 30 minutes prior to serving if possible. Otherwise, it may be served immediately. Serve in a lettuce wrap, in a sandwich, wrap, or with crackers!

Notes

Pro Tips
  • Note: This recipe yields about 2 ½ cups of Tuna Salad, and makes 4 servings (each serving = just over 1/2 cup per person). This is also enough for 3 generously filled tuna sandwiches.
  • Be sure to drain the tuna very well so that the salad isn't watery.
  • I recommend tuna that's packed in water vs. oil, as the mayo already contains oil.
  • Break the tuna apart well so that there is a lot of surface area, this allows it all to absorb the mayo and other ingredients well, so that every bite is balanced and flavorful. 
  • Greek yogurt can be used instead of Mayo if preferred.
  • Feel free to top Tuna Sandwiches with cheddar cheese, it's delicious!
  • Other additions include: Hard boiled eggs, avocado, a hint of honey, finely diced cucumbers, diced apples, toasted walnuts, almonds, capers, cranberries, grated carrots, diced bell peppers and jalapenos. 
  • Feel free to make this recipe with canned crab meat, or half crab half tuna! Canned chicken may also be used.
  • Chill the tuna salad for at least 30 minutes if possible to allow the flavors to meld.
  • Serve this in lettuce wraps, flour tortillas, over toast, or in a sandwich. You can also use this to make Tuna Melts!
  • Be sure to try my Tuna Pasta Salad recipe next!
Storage
  • Store in an airtight container and refrigerate for up to 3-5 days.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. 

Nutrition

Calories: 200kcal, Carbohydrates: 2g, Protein: 14g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 33mg, Sodium: 483mg, Potassium: 177mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 200IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Salad
Cuisine: American
Author: Stephanie