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Tuna Salad

Tuna Salad

Linda M. Harris
This easy and delicious tuna salad is a perfect mix of creamy, crunchy, and tangy flavors.
Made with canned tuna, mayonnaise, crunchy vegetables like celery and red onion, and optional add-ins like pickles, fresh herbs, or avocado, this salad can be served on its own, in a sandwich, or as a topping for a fresh salad.
It's a versatile and satisfying dish that comes together in minutes!
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 4 Servings
Calories 300 kcal

Equipment

  • 1 Medium-sized mixing bowl
  • 1 Fork (for flaking tuna)
  • 1 Knife (for chopping vegetables)
  • 1 Cutting Board
  • 1 Spoon (for mixing ingredients)

Ingredients
  

  • 2 cans 5 oz each Canned Tuna (in water or oil)
  • 1/2 cup Mayonnaise or Greek yogurt for a lighter version
  • 1/4 cup Celery finely chopped
  • 1/4 cup Red Onion finely chopped
  • 2 tablespoons Pickles or Relish chopped
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Lemon Juice freshly squeezed
  • Salt and Pepper to taste

Optional add-ins:

  • 1/4 cup Avocado mashed, for extra creaminess
  • 1 hard-boiled egg chopped, for extra protein
  • Fresh herbs parsley, dill, or cilantro, chopped

Instructions
 

  • Drain and Flake the Tuna: Open the cans of tuna and drain any excess liquid.
    Using a fork, flake the tuna into a medium-sized mixing bowl.
    Be careful not to mash it too much—keep some chunkiness for texture.
  • Chop the Vegetables: Dice the celery, red onion, and pickles (or relish).
    Add them to the tuna in the bowl.
    If you’re adding any optional vegetables like bell peppers or carrots, chop them finely as well.
  • Add the Dressing Ingredients: Add mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice to the tuna mixture.
    Stir until everything is evenly combined.
  • Season: Taste the mixture and season with salt and pepper to your liking.
    If you prefer a tangier flavor, add more lemon juice or a splash of vinegar.
  • Optional Add-ins: If you’re using avocado or a hard-boiled egg, fold them in gently at this stage.
    You can also add fresh herbs for extra flavor.
  • Chill (Optional): For best results, cover and chill the tuna salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.
  • Serve and Enjoy! Serve your tuna salad as is, on a bed of greens, in a sandwich, or stuffed into avocado halves.

Notes

  • Mayonnaise Alternatives: If you prefer a lighter version, Greek yogurt is a great substitute for mayonnaise. It’s tangy and creamy but lower in calories.
  • Customizations: Feel free to adjust the ingredients to your taste. Add more veggies, swap in different herbs, or even add a bit of cheese for extra flavor.
  • Storage: Store any leftover tuna salad in an airtight container in the fridge for up to 3-4 days.
Keyword Tuna Salad