This classic Tuna Salad combines protein-packed canned tuna with red onion, celery, fresh herbs, Dijon mustard and mayonnaise for a simple, flavorful dish. It’s perfect for sandwiches, salads, lettuce wraps or quick meal prep.
Tuna salad is one of those go-to recipes that’s fast to make and easy to adapt to what you have on hand. Like chicken salad and egg salad, it’s a versatile staple that stores well and can be dressed up or pared down depending on the meal.
Use this recipe as a base: eat it on bread, pile it into lettuce leaves for a low-carb option, scoop it with crackers, or build simple meal-prep bowls for grab-and-go lunches.
Key Ingredients
Canned tuna — I prefer albacore packed in water for a clean flavor and firm flakes, though oil-packed tuna works if you like the richness.
Mayonnaise — Gives the salad its creamy texture. For a lighter version, substitute part or all of the mayo with Greek yogurt or mashed avocado.
Dijon mustard — Adds a bright, tangy note that balances the mayonnaise.
How to Make the Best Tuna Salad
- Drain the canned tuna thoroughly and place it in a mixing bowl.
- Add diced celery, red onion, chopped parsley and chives, mayo, Dijon mustard, salt and pepper. Stir gently until combined, breaking up any large chunks.
- Chill for about 30 minutes if you have time—this helps the flavors meld—but it’s also fine to serve immediately.
- Serve on bread with lettuce and tomato, in lettuce wraps, as a topping for a green salad, or with crackers for an easy snack.
Popular Swaps & Variations
Mayonnaise: Swap with Greek yogurt or mashed avocado for a lighter or dairy-free option.
Onion: Use green onion or shallot if raw red onion is too sharp.
Herbs: Try fresh dill, cilantro or basil. A squeeze of lemon brightens the salad.
Veggies: Add diced tomato, English cucumber, dill pickles, sweet relish or radishes for extra crunch. Dried cranberries and sunflower seeds add a sweet-salty contrast.
Eggs: Stir in chopped hard-boiled eggs for added creaminess and protein.
How long can you keep tuna salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Portion into meal-prep containers for easy lunches.
Can I make tuna salad ahead of time?
Yes. You can make the salad up to 3 days ahead. Alternatively, chop the vegetables and herbs and combine them with the drained tuna and dressing about 30 minutes before serving for maximum freshness.
Ways To Serve Tuna Salad
Classic preparations include tuna salad sandwiches with lettuce and tomato or lettuce wraps for a low-carb option. It’s also excellent spooned over a green salad, scooped with crackers or stuffed into halved avocados or cucumber cups for fresh, easy bites.
This salad is ideal for quick lunches, picnics, or simple dinners. It’s flexible—switch up the mix-ins to match your pantry and taste preferences.
Tuna Salad
Ingredients
- 2 cans tuna about 5 oz. each
- ¼ cup mayonnaise
- 1 stalk celery diced
- 2 tablespoons red onion diced
- 1 tablespoon chopped parsley
- 1 teaspoon chopped chives
- ½ tablespoon Dijon mustard
- kosher salt and black pepper to taste
Instructions
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Drain the tuna and place it in a medium bowl.
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Add the diced celery, red onion, parsley, chives, mayonnaise, Dijon mustard, salt and pepper. Stir until combined, breaking up any large pieces of tuna.
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Refrigerate for about 30 minutes if desired to let the flavors meld.
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Serve on bread with lettuce and tomato, in lettuce wraps, with crackers, or over a green salad.
Notes
- Use tuna packed in water for firmer flakes and less oil.
- Dice vegetables and herbs finely so each bite has a balance of flavors and textures.
- A squeeze of fresh lemon brightens the salad just before serving.
Nutrition
Nutrition information is an approximation.