The Best Tuna Salad Recipe

I created a simple Tasty Tuna Salad with a clever pantry hack that turns ordinary cans into a surprisingly creative lunch option.

I call it The Best Tuna Salad Recipe because every time I make it people ask for it. This simple but amazing tuna salad is packed with flavor and perfect for sandwiches, salads, or crackers.

I love how mayonnaise and finely chopped celery work together to bring creaminess and crunch, even when i’m running low on time. Folks say it tastes like the Panera Tuna Salad Sandwich Recipe or even the Trader Joes Tuna Salad, but somehow mine ends up a little different every time.

Try it and then tell me which version you like better.

Ingredients

• Tuna: lean protein, lots of omega 3s, keeps you full and satisfied
• Mayonnaise: creamy binder, gives richness and calories so use it wisely
• Dijon mustard: tangy zip, low calorie, boosts flavor without extra fat
• Red onion: sharp bite, adds crunch and small amounts of fiber too
• Celery: watery crunch, low cal, gives texture and tiny vitamin punch
• Pickle relish: sweet and sour tang, brightens salad and adds little sugar
• lemon juice: fresh sour note, lightens mayo, packs vitamin C bang
• Hard boiled egg: optional creaminess, extra protein and a bit of richness
• Capers: salty pop, tiny but punchy, can replace extra salt if used

Ingredient Quantities

• 2 (5 oz) cans tuna in water drained well
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped red onion about 1/4 cup
• 1/2 cup finely chopped celery about 1 medium stalk
• 2 tbsp sweet dill pickle relish or chopped dill pickles
• 1 tbsp fresh lemon juice about 1/2 lemon
• 1 tbsp chopped fresh parsley or dill
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 hard boiled egg chopped (optional)
• 1 tsp capers drained (optional)
• 1/4 tsp smoked paprika (optional)

How to Make this

1. If you’re using the hard boiled egg, start it first: put egg in a small pot, cover with cold water, bring to a boil, turn off heat, cover and let sit 10 minutes then cool in ice water; peel and chop when cool.

2. Drain the tuna very well, press with a fork or paper towels to get rid of excess water, then flake it into a medium bowl with a fork.

3. In a separate bowl whisk together the mayonnaise, Dijon mustard, fresh lemon juice, chopped parsley or dill, kosher salt and black pepper until smooth; add the smoked paprika now if you want a smoky note.

4. Add the finely chopped red onion, chopped celery, and the sweet dill pickle relish or chopped pickles to the tuna and give it a gentle stir.

5. Fold the mayo mixture into the tuna mixture until everything is evenly coated but don’t overmix or it gets mushy.

6. Stir in the chopped hard boiled egg if using, and the drained capers if you want that salty pop; taste and adjust seasoning, add a little more lemon or salt if needed.

7. If it seems dry, add a teaspoon of pickle juice or a splash of extra mayo to reach your preferred creaminess.

8. Chill at least 15 to 30 minutes so the flavors marry, or serve right away on bread, over greens, or with crackers.

Equipment Needed

1. Small saucepan with lid (to hard boil the egg)
2. Medium mixing bowl for the tuna
3. Small bowl for the mayo/dressing
4. Can opener
5. Fine mesh strainer or colander to drain the tuna
6. Forks (one to flake the tuna, one to stir)
7. Whisk or small fork for the dressing
8. Chef knife and cutting board for onion, celery and pickles
9. Measuring spoons/cups and a rubber spatula or spoon for folding and scraping

FAQ

The Best Tuna Salad Recipe Substitutions and Variations

• Mayonnaise: swap 1:1 with plain Greek yogurt for a tangy, lighter salad, or use mashed avocado for a creamy, dairy free option — both keep it moist without tasting weird.
• Dijon mustard: use whole grain mustard 1:1 for similar tang and texture, or yellow mustard if you want a milder flavor.
• Celery: replace with finely diced cucumber or red bell pepper (same amount) for the crunch, or try thinly sliced fennel if you like a faint anise note.
• Fresh lemon juice: use white wine vinegar or apple cider vinegar (about the same amount) or swap with lime juice 1:1 for bright citrusy zip.

Pro Tips

1) Drain and dry the tuna like your life depends on it. Press with paper towels and even let it sit on a rack for a few minutes so the mayo doesnt get watery. If you want more depth, toss the drained flakes into a hot dry skillet for 30-60 seconds to evaporate stray moisture and add a faint toasty note.

2) Tone down raw red onion without killing the crunch. Chop it fine, soak 5-10 minutes in cold water, then pat dry. You keep the bite but lose the eye-watering harshness. Or use a shallot for a milder, sweeter flavor.

3) Balance creaminess and tang by adding pickle juice or lemon at the end, not at the start. Add a teaspoon at a time until it hits the texture and brightness you want. Capers and the hard egg are both high-impact so add them sparingly, taste, then tweak salt and lemon.

4) Let it rest and think about texture. Chill 20-30 minutes so flavors marry, but if you gotta eat it now let it sit 5 minutes. For serving, toast the bread or use crisp lettuce for contrast, and sprinkle smoked paprika or extra parsley on top for color and a little lift.

The Best Tuna Salad Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I created a simple Tasty Tuna Salad with a clever pantry hack that turns ordinary cans into a surprisingly creative lunch option.

Pin

Servings

4

servings

Calories

245

kcal

Equipment: 1. Small saucepan with lid (to hard boil the egg)
2. Medium mixing bowl for the tuna
3. Small bowl for the mayo/dressing
4. Can opener
5. Fine mesh strainer or colander to drain the tuna
6. Forks (one to flake the tuna, one to stir)
7. Whisk or small fork for the dressing
8. Chef knife and cutting board for onion, celery and pickles
9. Measuring spoons/cups and a rubber spatula or spoon for folding and scraping

Ingredients

• 2 (5 oz) cans tuna in water drained well

• 1/3 cup mayonnaise

• 1 tbsp Dijon mustard

• 2 tbsp finely chopped red onion about 1/4 cup

• 1/2 cup finely chopped celery about 1 medium stalk

• 2 tbsp sweet dill pickle relish or chopped dill pickles

• 1 tbsp fresh lemon juice about 1/2 lemon

• 1 tbsp chopped fresh parsley or dill

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1 hard boiled egg chopped (optional)

• 1 tsp capers drained (optional)

• 1/4 tsp smoked paprika (optional)

Directions

• If you're using the hard boiled egg, start it first: put egg in a small pot, cover with cold water, bring to a boil, turn off heat, cover and let sit 10 minutes then cool in ice water; peel and chop when cool.
• Drain the tuna very well, press with a fork or paper towels to get rid of excess water, then flake it into a medium bowl with a fork.
• In a separate bowl whisk together the mayonnaise, Dijon mustard, fresh lemon juice, chopped parsley or dill, kosher salt and black pepper until smooth; add the smoked paprika now if you want a smoky note.
• Add the finely chopped red onion, chopped celery, and the sweet dill pickle relish or chopped pickles to the tuna and give it a gentle stir.
• Fold the mayo mixture into the tuna mixture until everything is evenly coated but don't overmix or it gets mushy.
• Stir in the chopped hard boiled egg if using, and the drained capers if you want that salty pop; taste and adjust seasoning, add a little more lemon or salt if needed.
• If it seems dry, add a teaspoon of pickle juice or a splash of extra mayo to reach your preferred creaminess.
• Chill at least 15 to 30 minutes so the flavors marry, or serve right away on bread, over greens, or with crackers.

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: 143g
• Total number of serves: 4
• Calories: 245kcal
• Fat: 16.1g
• Saturated Fat: 2.5g
• Trans Fat: 0.03g
• Polyunsaturated: 2.8g
• Monounsaturated: 8.3g
• Cholesterol: 82mg
• Sodium: 528mg
• Potassium: 280mg
• Carbohydrates: 4.5g
• Fiber: 0.6g
• Sugar: 1.5g
• Protein: 20.3g
• Vitamin A: 125IU
• Vitamin C: 3mg
• Calcium: 35mg
• Iron: 0.9mg