A Tuna Salad Recipe is something you need to keep in your back pocket. However, as far as tuna salad recipes go, I am partial to mine. It's tart and bright and creamy. I throw in capers for a briny touch and diced celery for fantastic crunch. Everyone loves it and I make a big batch so it will last more than a few minutes.
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And, if you're in the mood for more easy deli salad recipes, you've come to the right place!
You've got to try my Southern Chicken Salad, Avocado Egg Salad, or my Shrimp Salad! All so good and so easy!
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The best thing about this classic tuna salad is that is super simple to make. The second best thing about this tuna salad is that you cannot mess it up. Let's get started!
This recipe takes as long to make as it does to chop the celery and onion, drain and flake the tuna, and pull out a few things from the fridge and pantry. After that, it's only mixing and serving.
I do like to keep the size of my diced onion and celery fairly similar in size just to keep the tuna salad consistent in mixture. But, you do you. Fly your tuna salad flag exactly how you like!
After everything is chopped and brought out of the fridge and pantry, all you have to do is mix until combined. Store in the fridge for three to four days, but ours rarely lasts for longer than two!
What You'll Need
- Tuna - You can use whatever variety you like. I prefer albacore tuna packed in water and that is labeled "dolphin safe", but you can also use one packed in oil. If you like this, drain the oil well.
- Mayonaise - For the creamy component.
- Whole Grain Mustard - I love the flavor and texture of this variety of mustard.
- Dill Relish - I am Team Dill Relish. Use sweet if that is your preference. Just don't tell me about it.
- Red Onion - For color and the savory, sweet crunch.
- Celery - More crunch. Texture is everything for me in this salad.
- Capers - Gives the tuna salad a briny kick.
- Dried Dill Weed - My all-time favorite dried herb. It lends a lovely savory note.
- Lemon - For a hit of acid and freshness.
- Kosher Salt and Fresh Ground Pepper - Basic must-haves for seasoning.
How To Make It
This Tuna Salad Recipe is truly an all-time favorite for my family. I'm so glad it's this simple. I'll give you a brief rundown, and I mean it's brief, here. The details and measurements will live in the recipe card below.
All you need to do is:
- Prep and measure out the ingredients.
- Mix them together.
- Got it? Fantastic!
I like to let is sit in the fridge for an hour or so before serving, but that's all you have to do!
Tips, Tricks, and Variations
Tuna salad is easily customizable. You can add or subtract ingredients to make it just the way you like it!
- Tuna - I use a good quality tuna and prefer albacore if it's available. I also highly recommend searching one out that has a dolphin safe label. However, use what you have and what you love for your own Classic Tuna Salad!
- Tuna Pasta Salad - Toss the salad with cooked macaroni noodles for a fun spin on a pasta salad.
- Capers and other briny things - I love capers in this recipe because of the briny hit. However, if you don't have any or don't like them, olives would be wonderful. Also, chopped caper berries would be a fun addition.
- Crunchy things - I add celery for crunchy, but the world is your oyster here. Think: Carrots, cucumbers, sweet peppers, apples, and even grapes.
- Mustard - I am obssesed with the texture and flavor of whole grain mustard. However, you can use whatever you prefer. Dijon, stone ground, and even yellow mustard are fantastic.
- Spice and Heat - If you like things with a bit of kick, you are my kind of people. Add in fresh chopped chilis like jalapeños. Stir in some wasabi or horseradish for that unique, sinus-clearing heat. Chili crisp is even fun to play with in this Tuna Salad!
Serving Ideas
I keep this salad on hand very often in my house. My kids love it, my husband requests it, and I can't get enough. I love that this is a great meal prep recipe for school lunches and for my husband to take to the office.
I also will serve this along side a big crudité spread for parties. Scooped into cucumber boats or lettuce wraps is awesome! We even like it served on an old school saltine cracker.
Serve this salad on white toast, on tortilla wraps, or as a dip for fresh veggies. I love eating it straight out of the bowl. You cannot go wrong.
Storage Instructions
Keep this tuna salad in the refrigerator in an air-tight container for 2-3 days. I don't recommend holding onto it any longer than that. Around here, it's never a problem because it gets devoured so quick.
I don't recommend freezing any leftovers.
Frequently Asked Questions
Is this recipe gluten and/or dairy-free?
This recipe is both gluten and dairy-free!
What if I don't like tuna, but I like the sound of this salad?
If tuna is a bit much for your constitution, I suggest swapping it for chicken! This recipe would make an amazing chicken salad. Use canned, drained chicken or fine chopped rotisserie chicken! You'll end up with an amazing dish!
Can I used tuna packed in oil?
Yes! Just drain off the oil and start with ¼ cup of mayonnaise. Go up from there if you prefer!
Recipe
Tuna Salad Recipe
Ingredients
- 6 (5 oz) cans albacore tuna, drained and flaked
- 1¼ cups mayonnaise more if your tuna seems dry
- 1 cup dill relish
- ¾ cup celery, finely diced
- ¾ cup red onion, finely diced
- 2 tablespoon whole grain mustard
- 2 tablespoon capers, rough chopped
- 1 tablespoon dried dill weed
- Juice of ½ lemon
- kosher salt and fresh ground pepper, to taste
Instructions
- Mix all the ingredients together in a large bowl. Add salt and pepper to taste.
- Serve immediately or keep in the fridge until you're ready. Enjoy!
Nutrition
If you guys make this Classic Tuna Salad, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Tuna Salad recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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