This Tuna Salad Recipe is an easy lunch that can be made ahead for meals throughout the week. Made with flaky canned tuna, celery, onions, pickles, and mayonnaise, it’s refreshing and satisfying!
I love an easy lunch sandwich, from my classic chicken salad to ham and cheese; this tuna salad recipe is no exception.
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Holly’s Recipe Highlights: Classic Tuna Salad
- Why Make It: Tuna salad is quick and easy to prepare, while being versatile enough to add in any of your favorite ingredients.
- Serving Suggestions: Make ahead and serve for lunch in sandwiches or with crackers as a snack.
Total Time: 15 Mins Servings: 4 Cooking Method: Chilled
Ingredients for Tuna Salad
- Tuna: I prefer water-packed tuna over oil-packed tuna as it’s lighter, but you can use any variety. Solid tuna has larger pieces, while chunk tuna has smaller pieces.
- Dressing: The dressing is really simple and uses mayonnaise as the base. Lemon juice and a bit of Dijon mustard are added for some tang.
- Add-Ins: Diced celery, chopped pickles, and sliced green onion add flavor and crunch.
The Best Variations
- Lighten this salad up a little by swapping some of the mayonnaise with Greek yogurt.
- Add fresh herbs (like flat-leaf parsley or dill).
- For extra crunch, try diced red bell pepper or red onion.
- Elevate this salad with capers, chopped olives, or dried cranberries.
- To stretch the salad further, add chopped hard-boiled egg.
How to Make Tuna Salad
- Drain the tuna well (full recipe below).
- In a medium bowl, combine all the ingredients and gently stir.
- Taste and season with salt and pepper before serving.
Storing Leftovers
If it doesn’t get eaten up first because it IS that good, tuna fish salad can be stored in the fridge for up to 2 days.
More Tuna Favorites
Did you enjoy this Tuna Salad Recipe? Leave a comment and rating below.
Ingredients
- 2 (5 ounce each) cans tuna well-drained
- ¾ cup mayonnaise
- 3 tablespoons chopped dill pickles or sweet pickles, or 2 tablespoons sweet pickle relish
- 1 rib celery finely diced
- 1 green onion thinly sliced
- 1 teaspoon Dijon mustard or prepared mustard
- 1 teaspoon fresh lemon juice
- salt and black pepper to taste
Instructions
- Drain the tuna well.
- In a medium bowl, combine mayonnaise, dill pickles, celery, green onion, Dijon, and lemon juice. And mix to combine.
- Add the tuna and gently break it up with a fork. Stir to combine and season with salt and pepper to taste.
- Use to top a salad, in sandwiches, or to add to pasta salads.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Fish, Lunch, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I took the variation advice and added a couple of eggs. Served on toasted pita bread. Amazing.
This recipe turned out great! Hubby doesn’t like tuna fish and there was no trying to get him to try it LOL.
HOWEVER!! There are several folks that do love it. I went out of the kitchen for a second …. and all 4 kitties were eating all of it on the island. *sigh* I love them :) but I made up another batch ~ I didn’t go out of the kitchen making it this time ~ was fantastic ! Thank you for sharing
Oh my I am glad they enjoyed it lol
Growing up my older sister would make us siblings tuna sandwiches through the summers when was babysitting… and she made em a lot! So I’m not the biggest fan.
But I’m on a keto diet, and I saw the reviews. I figured ‘why the hell not’, let’s give tuna sandwiches another try.
I followed everything on the recipe (except the mayo) and then some. I added in a hard boiled egg (I had some on hand already), fresh dill, and some finely chopped red onion.
I threw it on some fresh romaine lettuce leaves and it was freshly divine.
About the mayo… I sincerely wish that the mayo is decreased on this recipe! I only used about 1/2 cup as I saw other people said it was far too much in the comments. I agree. Even at 1/2 cup I thought it was heavy on the mayo. I was goin put a bit of whole milk Greek yogurt in there for the remainder- but it was to saucy already.
But either way, I see why this has outstanding reviews and maybe I just didn’t like my older sister’s tuna sandwiches.
My mother-in-law said it was the best tuna sandwich she ever had.
My partner when back for seconds but it was already gone.
Thank you for a wonderful recipe!
That’s almost the only way I make my tuna salad …and chicken salad for that matter, which I just made for lunch.
Instead of all mayo, I split it up between mayo and Miracle Whip. Dill pickles, and fresh dill when I have it, and always celery. Also, for the chicken salad I like to use diced pimentos. Maybe it’s just the color but seems to add to the all around goodness!
That sounds delicious, Carol. Thanks for sharing!
Amazing! I know when I need to learn to make something new and amazing to come here. I first made her chicken salad and this was the second thing I tried! I will never buy store sandwich spread again. This was the most refreshing tuna I’ve had! The dill, green onions and celery make it even more delicious. Can’t wait to try another great recipe of yours! I wish I could upload pictures because not only are they good but they turn out so beautiful as well. I also want to note I appreciate that it’s not too salty but so much natural healthy flavors.
That is so sweet of you, Mary! I am glad you are enjoying our recipes
I would love to have some of your delicious recipes
This was tasty, been making the sandwiches every other week- THE KIDS LOVE THEM-and ask for them often, serve with my homemade pickles or over a nice salad. Thanks for sharing
I made the recipe exactly as written. Excellent flavor! However, there was way too much mayo. Maybe start with a 1/4 cup and go from there.
Delicious, and generally I generally do not like Tuna salad. Thank you!
very quick and easy to make!
Yummy
This recipe wasn’t for me. Too many crunchy bits and too much sour for my liking. However, the mayonnaise ratio was perfect.
Howdy,
I often change up what I mix into a Tuna Salad Sandwich; touch of garlic powder, freshly ground pepper, sea salt, Ripple Plain Potato Chips, pinch of mildest Horse Radish, freshly squeezed lemon juice, Cross & Blackwell red seafood sauce. Golden Oktober German White Wine, etc.
I love the recipes in this page!
I love the easy recipes!
Perfect,,,,but I like sweet pickles. Sometimes I add both! Old family recipe,,and we love it. Been doing this for years. (like50 + years) :) Want a salad,,,you can do that too,,,just add noodles and hard boiled egg. Did that did weekend. Try sprinkling some McCormick Salad Supreme on top!