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Tuna Salad is such a classic, and this recipe is perfect. With most of the ingredients right in your pantry, this is a great last minute lunch or dinner.

Tuna Salad - 4

I love this tuna salad recipe. It is made with ingredients that are so easy to keep on hand, and it is the perfect lunch for me. When I’m not quite sure what to make during the middle of my busy workday, this recipe comes together fast and always hits the spot.

If you work outside the home, this is a great recipe to make Sunday night. It makes four servings, which is perfect to take throughout the week.

Tuna Salad Ingredients

Here are the ingredients that make up this classic tuna salad recipe. They are simple and easy to keep on hand and combine to create an amazing flavor and texture for tuna salad sandwiches. For the full recipe including all measurements, see the recipe card at the bottom of the post.

  • Tuna: The main ingredient of the salad, providing a protein-packed base. Use a canned chunk tuna that has been packed in water. Because we are making a great dressing to go with this, you will want to pass over tuna packed in oil. Be sure to drain the tuna well before making this recipe so it doesn’t get too watery.
  • Red onion: Adds some crunch and savory flavor that complements the tuna.
  • Celery: Adds another great crunch to the salad.
  • Dill relish: Adds a tangy and slightly sweet flavor to the tuna salad. You could also finely chop dill pickles.
  • Light mayonnaise: The creamy binder that hold everything together. I love using light mayo because it has less calories without compromising taste. Regular mayo would also work if that is what you keep on hand.
  • Lemon juice: Adds a bright and citrusy flavor to the tuna salad, I always prefer juice freshly squeezed from a lemon.
  • Onion powder: Adds subtle and savory onion flavor in addition to the diced red onion.
  • Garlic powder : Mixes in better with the tuna salad compared to fresh garlic, but still adds some delicious garlic flavor.
  • Salt and pepper
Overhead view of a bowl of ingredients for Tuna Salad recipe - 5

How to Make Tuna Salad

Here is how quick and easy this simple tuna salad comes together. The combination of flavors and ease of putting together makes this the best tuna salad recipe! Be sure to refer to the recipe card at the bottom of the post for the full recipe.

  1. Combine the salad ingredients. In a large bowl combine the tuna, red onion, relish, and celery.
  2. Make the sauce. In a small bowl whisk together the mayonnaise with the lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper as needed.
  3. Put it all together. Stir the dressing into the main ingredients. Serve right away or store in the refrigerator.

How to Serve

This tuna salad can be enjoyed by making a sandwich with sandwich bread , toast, or a croissant. It can be eaten with crackers, in pita bread, on a bed of lettuce leaves, or even stuffed in a tomato.

Overhead view of mixing bowl of ingredients for Tuna Salad recipe - 6

How to Make a Tuna Melt

This salad is perfect for making a tuna melt. To do that, simply toast two pieces of bread. Then add half a cup of this delicious tuna salad to one piece of the bread and top it with delicious cheese, such as cheddar. Pop it under the broiler in your oven for a minute or two. Remove and add the other piece of bread, and enjoy.

Variations

  • Leave out the onion. If you leave out the onion, you can replace it with more celery or more dill relish.
  • Skip the celery. If you aren’t a fan of celery, leave it out and replace it with frozen peas (see more on this below).
  • Add avocado. It adds a rich and creamy layer to the salad. I have a Avocado Tuna Salad recipe that is amazing.
  • Add eggs. A chopped hard-boiled egg adds a simple yet delicious texture and flavor, while also adding more protein.
  • Add frozen peas. They are an ingredient in my tuna pasta salad and would be delicious in tuna salad as well. Frozen peas thaw quickly, so add them right to the salad while they are still frozen. I love adding frozen peas to my tuna salad!

Low Carb Tuna Salad

If you would like to make this recipe but keep it low carb, skip making it into a sandwich! I love putting a serving of this over half an avocado and then adding some chopped tomato to the bowl. It makes for such a filling lunch and is a great low-carb option. You could also enjoy it in a lettuce wrap.

Tuna Salad with bread, tomatoes beside - 7

Storing Leftover Tuna Salad

Like I said above, this is a great recipe to make and take for lunch for the week. Keep it in an airtight container in the refrigerator for up to five days. I recommend making a sandwich with the tuna salad just prior to eating, keeping the bread separate from the tuna salad if you are packing a lunch.

If this salad sits out for more than two hours, toss it.

Keep tuna salad in an airtight container in the refrigerator for up to five days. If it sits out for more than two hours, throw it away.

You could replace some or all of the mayo with plain Greek yogurt or mashed avocado.

I don’t recommend freezing this recipe. It is best enjoyed fresh.

Side view of Tuna Salad sandwiches - 8

Other Simple Lunch Recipes

  • Egg Salad
  • Caesar Salad
  • Tomato Bisque

If you make this tuna salad recipe, let me know what you think by leaving a comment! I love hearing from you and how you enjoy my recipes.

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Ingredients

  • 16 ounces canned tuna drained (the dry weight is 16 ounces or 453.592 grams)
  • 1/2 small red onion diced small
  • 2 stalks celery diced
  • 1/4 cup dill relish
  • 2/3 cup light mayonnaise (156 grams)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt if using table salt, start with half this amount
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Instructions

  • In a large bowl combine the tuna, red onion, relish, and celery. 16 ounces canned tuna, 1/2 small red onion, 2 stalks celery, 1/4 cup dill relish
  • In a small bowl whisk the mayonnaise with the lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little. 2/3 cup light mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
  • Stir the dressing into the main ingredients.
  • Serve right away or store in an airtight container for 3-5 days. Please note that if this salad sits out for more than 2 hours, the leftovers should be thrown away.
side view of Tuna Salad sandwiches cut in half - 9

did you make this

Tuna Salad

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side view of Tuna Salad sandwiches cut in half - 10

Tuna Salad

Ingredients

  • 16 ounces canned tuna drained (the dry weight is 16 ounces or 453.592 grams)
  • 1/2 small red onion diced small
  • 2 stalks celery diced
  • 1/4 cup dill relish
  • 2/3 cup light mayonnaise (156 grams)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt if using table salt, start with half this amount
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Instructions

  • In a large bowl combine the tuna, red onion, relish, and celery. 16 ounces canned tuna, 1/2 small red onion, 2 stalks celery, 1/4 cup dill relish
  • In a small bowl whisk the mayonnaise with the lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little. 2/3 cup light mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
  • Stir the dressing into the main ingredients.
  • Serve right away or store in an airtight container for 3-5 days. Please note that if this salad sits out for more than 2 hours, the leftovers should be thrown away.

Nutrition

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