I’m excited to share my Tuna Spread Recipe that blends tuna, mayo, Dijon, lemon and a touch of garlic into a quick, surprisingly bright mix for sandwiches, crackers or veggie dipping.
I’ve got a quick little recipe I keep coming back to when I need something that looks like I cared more than I did. Flaky tuna in water drained folded into creamy mayo makes a surprisingly bold spread, simple but full of character.
It’s the kind of Tuna Spread that vanishes off a plate, and it really sings as Tuna With Crackers when you’re craving a no fuss snack. I usually chill it a bit so the flavors settle, then scoop it onto crackers or bread.
Try it once and you’ll find yourself making it on repeat even when you’re not planning to.
Ingredients
- Tuna: lean protein, low fat, omega-3s for heart and brain, mild salty flavor, filling.
- Mayonnaise: adds creaminess and calories, mostly fat, makes spread smooth and rich.
- Dijon mustard: sharp, tangy zip, low calories, wakes up flavor without sweetness.
- Lemon juice: bright acidity, fresh sour punch, helps balance richness and preserve color.
- Garlic powder: mellow garlic flavor, not spicy, adds depth without changing texture.
- Parsley: fresh, herbaceous lift, small vitamin boost and color, optional but nice.
- Salt: enhances overall taste, brings out tuna’s natural flavor, use sparingly.
- Black pepper: little heat and aroma, lifts flavors, small antioxidant benefits.
Ingredient Quantities
- 1 can (5 to 6 oz) tuna in water drained good
- 1/3 cup mayo
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh parsley finely chopped optional
How to Make this
1. Open the can of tuna and drain it really well, pressing out excess water with a spoon or your fingers, but save a teaspoon of the liquid just in case the mix gets too dry.
2. Put the drained tuna in a medium bowl and use a fork to flake it up, dont mash it to dust, you want some texture.
3. Add 1/3 cup mayo, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice to the bowl, then sprinkle in 1/4 teaspoon garlic powder.
4. Stir everything together until it looks creamy and mostly smooth, adding the mayo slowly so you control how wet it gets.
5. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, mix, then taste and adjust the salt or lemon if needed.
6. If it feels too dry add a little of that reserved tuna liquid or another teaspoon of mayo, if too tangy add a pinch more mayo to mellow it out.
7. Cover and chill for 15 to 20 minutes so the flavors meld, this really makes it better, trust me.
8. Give it one last stir, taste again and tweak seasoning if wanted.
9. Transfer to a serving bowl, sprinkle 1 tablespoon chopped fresh parsley on top if using, then serve on bread, crackers, or with fresh veggies for dipping.
10. Store leftovers covered in the fridge for up to 3 days, stir before serving, its great the next day.
Equipment Needed
1. Can opener (or a butter knife if your opener is missing, dont ask how I know)
2. Fine mesh strainer or slotted spoon to drain the tuna well
3. Medium mixing bowl
4. Fork for flaking the tuna, not mashing it to dust
5. Measuring spoons plus a 1/3 cup measure for the mayo and lemon juice
6. Rubber spatula or mixing spoon to stir and scrape the bowl clean
7. Small knife and cutting board for chopping parsley and trimming lemons
8. Plastic wrap or an airtight container to chill and store the tuna salad
FAQ
Creamy Tuna Spread Recipe Substitutions and Variations
- Tuna: canned salmon (drained) for similar texture, canned chicken for a milder bite, or mashed chickpeas if you want a vegetarian option — great when you want the same bulk but no fish.
- Mayo: Greek yogurt, sour cream, or mashed avocado, all give creaminess but Greek yogurt adds tang and fewer calories.
- Dijon mustard: yellow mustard, whole grain mustard, or 1 tsp honey plus 1/2 tsp dry mustard if you like it a bit sweeter and less sharp.
- Lemon juice: lime juice, white wine vinegar, or apple cider vinegar — if using vinegar start with about half the amount and taste, it can be stronger than fresh juice.
Pro Tips
1) Make sure the tuna is bone dry before you mix it — press it in a towel or paper towel and even blot the bowl. If it still feels dry later add a teaspoon of the reserved tuna liquid or a little olive oil, not a whole spoon of mayo right away.
2) Keep some chunk for texture. Flake most of it with a fork but leave a few larger bits, or if you want a super smooth spread pulse briefly in a food processor, just dont overdo it or it gets mushy.
3) Play with crunch and brine. Stirred in diced celery, dill pickle, or capers give great contrast, a tiny pinch of sugar or a dab of honey will tame extra lemony tang, and a little hot sauce or smoked paprika can add depth.
4) Make ahead and finish right before serving. Chill for at least 30 minutes or overnight for better flavor, then let it sit at room temp for 10 minutes before you serve it and add fresh parsley or lemon zest at the end for brightness.
Creamy Tuna Spread Recipe
I’m excited to share my Tuna Spread Recipe that blends tuna, mayo, Dijon, lemon and a touch of garlic into a quick, surprisingly bright mix for sandwiches, crackers or veggie dipping.
2
servings
354
kcal
Equipment: 1. Can opener (or a butter knife if your opener is missing, dont ask how I know)
2. Fine mesh strainer or slotted spoon to drain the tuna well
3. Medium mixing bowl
4. Fork for flaking the tuna, not mashing it to dust
5. Measuring spoons plus a 1/3 cup measure for the mayo and lemon juice
6. Rubber spatula or mixing spoon to stir and scrape the bowl clean
7. Small knife and cutting board for chopping parsley and trimming lemons
8. Plastic wrap or an airtight container to chill and store the tuna salad
Ingredients
-
1 can (5 to 6 oz) tuna in water drained good
-
1/3 cup mayo
-
1 teaspoon Dijon mustard
-
1 tablespoon fresh lemon juice
-
1/4 teaspoon garlic powder
-
1/4 teaspoon salt
-
1/8 teaspoon black pepper
-
1 tablespoon fresh parsley finely chopped optional
Directions
- Open the can of tuna and drain it really well, pressing out excess water with a spoon or your fingers, but save a teaspoon of the liquid just in case the mix gets too dry.
- Put the drained tuna in a medium bowl and use a fork to flake it up, dont mash it to dust, you want some texture.
- Add 1/3 cup mayo, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice to the bowl, then sprinkle in 1/4 teaspoon garlic powder.
- Stir everything together until it looks creamy and mostly smooth, adding the mayo slowly so you control how wet it gets.
- Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, mix, then taste and adjust the salt or lemon if needed.
- If it feels too dry add a little of that reserved tuna liquid or another teaspoon of mayo, if too tangy add a pinch more mayo to mellow it out.
- Cover and chill for 15 to 20 minutes so the flavors meld, this really makes it better, trust me.
- Give it one last stir, taste again and tweak seasoning if wanted.
- Transfer to a serving bowl, sprinkle 1 tablespoon chopped fresh parsley on top if using, then serve on bread, crackers, or with fresh veggies for dipping.
- Store leftovers covered in the fridge for up to 3 days, stir before serving, its great the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 130g
- Total number of serves: 2
- Calories: 354kcal
- Fat: 38.3g
- Saturated Fat: 4.4g
- Trans Fat: 0.2g
- Polyunsaturated: 2g
- Monounsaturated: 11g
- Cholesterol: 75mg
- Sodium: 470mg
- Potassium: 185mg
- Carbohydrates: 1.8g
- Fiber: 0.1g
- Sugar: 0.5g
- Protein: 20.8g
- Vitamin A: 150IU
- Vitamin C: 1.5mg
- Calcium: 15mg
- Iron: 0.95mg
