Best Tuna Salad Recipe
This classic tuna salad is creamy, crunchy, and perfectly balanced with tangy Dijon mustard, fresh lemon juice, and crisp vegetables. Ready in just 10 minutes, it's the ideal protein-packed lunch that's delicious in sandwiches, on crackers, or straight from the bowl.
Equipment
- Fine-mesh strainer For draining tuna thoroughly
- Medium mixing bowl
- Fork For flaking tuna and mixing
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Paper towels For patting tuna dry
Ingredients
- 3 cans albacore tuna in water 5 oz or 142g each, drained well
- 1/3 cup mayonnaise 80ml
- 1/2 cup celery 120ml or 60g, finely chopped
- 1/4 cup red onion 60ml or 40g, finely chopped
- 2 tablespoons sweet pickle relish 30ml
- 1 tablespoon Dijon mustard 15ml
- 1 tablespoon fresh lemon juice 15ml, from about half a lemon
- 2 tablespoons fresh parsley 30ml or 8g, chopped
- 1/2 teaspoon salt 2.5ml
- 1/4 teaspoon black pepper 1ml
Instructions
- Open all three cans of tuna and drain thoroughly in a fine mesh strainer, then pat completely dry with paper towels. Transfer to a medium bowl and flake gently with a fork into bite-sized pieces.
- Finely chop the celery and red onion into 1/8 to 1/4 inch pieces. Chop the fresh parsley and add all vegetables to the bowl with the tuna.
- Add the mayonnaise, sweet pickle relish, Dijon mustard, fresh lemon juice, salt, and black pepper to the bowl with the tuna and vegetables.
- Using a fork, gently fold all ingredients together until evenly coated with the dressing, being careful not to overmix or mash the tuna.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. For best flavor, cover and refrigerate for 30 minutes before serving.
Notes
- Drain tuna completely using a fine mesh strainer and press with paper towels to remove all excess liquid for the best texture.
- Solid white albacore tuna works best for this recipe due to its firm texture and mild flavor.
- For milder onion flavor, soak chopped red onion in cold water for 5 minutes, then drain and pat dry before adding.
- Adjust mayonnaise amount to your preference - start with 1/3 cup and add more for a creamier consistency.
- Chilling the tuna salad for 30 minutes to 1 hour allows the flavors to meld together beautifully.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- For a lighter version, substitute half the mayonnaise with Greek yogurt or mashed avocado.
- Do not freeze tuna salad as the mayonnaise will separate and become watery when thawed.
- Add diced hard-boiled eggs, chopped apples, or walnuts for extra protein and texture variations.
- Serve on toasted bread, in lettuce wraps, with crackers, or as a tuna melt for different meal options.
Nutrition
Serving: 1ServingCalories: 280kcalCarbohydrates: 5gProtein: 26gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 650mgPotassium: 280mgFiber: 0.5gSugar: 3gVitamin A: 8IUVitamin C: 10mgCalcium: 3mgIron: 8mg
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