The Cozy Cookbook is here! 
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!
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!
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.
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.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Tuna Can Strainer– Getting excess moisture out is super important!
- Airtight Storage Containers– These keep food super fresh.
- Silicone Spatulas– My favorite tool for stirring/combining ingredients.
- Lemon Squeezer– Freshly squeezed lemon juice is best in this recipe!
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
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- Italian Pasta Salad
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- Linguine with Clams
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- Corn Salad
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- Pineapple Fried Rice
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- Tuna Noodle Casserole
-
- Tortellini Pasta Salad
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Tuna Salad
Ingredients
- 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
- 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.
Deli style but better!
You need to be on Masterchef, Next level chef or something. The way you can create a recipe that allows us to follow it and make something superb is simply spectacular!
LeAnne you are amazing, thank you! (Fun fact!! – I actually did audition for Masterchef and made it through to LA, but, my daughter was 6 and I just couldn’t leave her for that long and had to decline at the very end. Ahh!) – thank you so much, you made my day!!
Oh my goodness, Stephanie, CONGRATULATIONS on being accepted on Masterchef and beating out thousands across America!!!! Wow! So fun and exciting! You really are a kitchen rockstar! Timing is usually on its own schedule not ours; you also never know what it will lead you to. I want to add how incredible your recipes are because not only do I have access to them, but you don’t use 18 ingredients that I’ve never heard of and will never use again. Common ingredients, easy directions and the taste just blows my mind out of this world with every single one!
Thank you so much!
AWWWWWWWWW!!! Thank you SOO much LeAnna!!! I also give you credit for putting forth the effort to make these recipes at home!! The ingredients are simple but you still put in the work- I admire that. Thank you so much!!!!
Who knew tuna could be so good! I’m always hesitant to try new tuna recipes because I’m afraid they will turn out the way most deli’s make them and I do not like deli tuna. One quick question. If I am using 1 Tablespoon of fresh Dill (in place of the relish), do I still need to add the 1/4 tsp of dry dill? I don’t think so but want to doublecheck. Thanks for another wonderful, perfect recipe!
I’m sooo happy to hear that Sharon! I personally have a very specific preference when it comes to Tuna so we’re on the same page! You’re correct about the dill, no need to add the dry if you’re using fresh! 🙂 Thank you so much for the review!
This tuna is the best I’ve ever made! Was looking for an alternative to my standby (eggs & celery). I didn’t change anything about the recipe – love it.
I’m soo happy to hear that Laura!! Tuna Salad is simple, but when done right, it’s just amazing! I’m so glad that you enjoyed it, thank you so much for the review- I really appreciate it! -Stephanie 🙂
I add hard boiled eggs, 1 red bell pepper and a dash or two of Tabasco and some unsalted lemon-pepper. We’re on the same page. Love your recipes!
Thanks so much for your support! I’m so happy you’re enjoying the recipes!❤️
This recipe was sooooo much better than the tuna sandwiches I’m use to making. I’ve never heard of putting mustard or cayenne pepper in my tuna but it was a game changer! I thoroughly enjoyed my lunch today and I can’t wait to try it with Greek yogurt instead of mayo next time.
I’m so happy you liked it Michael! I bet you’ll love it too with the Greek Yogurt!💖 Thanks so much for the review!