Tuna Salad
Classic creamy tuna salad — canned tuna with mayo, mustard, celery, onion, and pickles. The 10-minute lunch staple that's better than store-bought. The trick is draining the tuna thoroughly and using the right ratio of mayo to mix-ins.
Prep Time
20 min
Cook Time
22 min
Servings
4
Calories
328 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Tuna1
- Lettuce2 cups
- Tomato2 medium
- Olive Oil2 tbsp
- Lemon1
- Cucumber1
- Lemon Juice1
- Black Pepper½ tsp
- Salt1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Tuna1
- Lettuce2 cups
- Tomato2 medium
- Olive Oil2 tbsp
- Lemon1
- Cucumber1
- Lemon Juice1
- Black Pepper0.5 tsp
- Salt1 tsp
Instructions
- 1
Drain 2 cans (5 oz each) of solid white tuna packed in water. Press out all the liquid with a fork. Wet tuna makes watery salad.
- 2
Flake the tuna into a bowl with a fork — keep some texture, don't mash into paste.
- 3
Add ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper.
- 4
Add 2 finely chopped celery stalks, ¼ cup of finely chopped red onion, 2 tablespoons of sweet pickle relish (or chopped pickles), 2 tablespoons of capers (drained), ¼ cup of chopped fresh dill or parsley.
- 5
Fold gently with a fork — don't overmix or the tuna turns to paste. Taste and adjust salt and lemon.
- 6
Refrigerate at least 30 minutes for flavors to meld. Serve on toasted bread, on crackers, in lettuce wraps, on top of a green salad, or scooped into hollowed-out tomatoes.
Watch how to make Tuna Salad
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💡 Expert Tips
- 1.Drain tuna thoroughly. Press out every drop of water. Wet tuna = watery salad.
- 2.Don't overmix. Tuna salad should have visible flakes, not be a uniform paste.
- 3.Capers and dill. The combination provides the bright tangy notes that elevate this above basic tuna salad.
- 4.Rest 30 minutes. Flavors meld and improve in the fridge.
🔬 Why It Works
Classic tuna salad balances creamy (mayo), tangy (Dijon, lemon, pickles), sweet (honey, relish), and savory (capers, celery). The variety prevents the salad from being one-note. Properly drained tuna keeps the salad from being watery. Fresh herbs (dill or parsley) add brightness that distinguishes great tuna salad from mediocre.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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