The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

Tuna Salad

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 tunaCanned 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.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

*As an Amazon Associate, I earn from qualifying purchases.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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

Tuna Salad

5 from 4 ratings
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

  • 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 tunaCanned 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!

Order The Cozy Cookbook!

Easy Recipes. Extra Comfort.

Order your copy today!

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




8 comments on “Tuna Salad”

  1. 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!

  2. 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 🙂

  3. 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!

  4. 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.

As Seen On…