This easy and delicious Tuna Salad Recipe has a creamy dressing, olive-oil-packed tuna, and crunchy veggies. Just 15 minutes of prep, and you’ll be hooked!

The absolute best tuna salad served on a crossant.
chelsea

author’s note

The 15-Minute Tuna Salad I Make on Repeat!

I’ve mentioned before that tuna is one of my go-to lunches during the week. It’s quick to make, delicious, and packed with protein. I usually alternate between this recipe, avocado tuna salad, or tuna white bean salad.

Tuna recipes are so easy to make and can be full of flavor with just a few simple add-ins. Plus, tuna makes a filling lunch. With all the protein, it usually holds me over until dinner. I might grab a few energy bites in between.

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Ingredients In Tuna Salad Recipe

  • Tuna: I like tuna packed in olive oil, but tuna packed in water works just fine. Drain it well before using.
  • Veggies: Add texture, crunch, sweetness, and freshness. To make red onions taste less strong, soak them in cold water for 10–15 minutes first.
  • Dressing: It makes the salad creamy and full of flavor. Use more or less mayo based on how creamy you want it!
All the ingredients laid out, including mayo, parsley, oil, tuna, onion, relish, lemon, dijon, and celery.

How To Make This Tuna Salad Recipe

  1. Drain & Flake: Drain tuna well and flake it with a fork.
  2. Mix: Add tuna to a bowl with red onion, pickle relish, parsley, mayo, Dijon, celery, lemon juice, olive oil, salt, and pepper.
  3. Toss & Serve: Mix well and enjoy. I like it in a tunacado melt.

How To Tune Up The Tuna Flavor

  • Use high-quality tuna: Preferably packed in extra-virgin olive oil (I like Genova®).
  • Toss with good mayo: Hellmann’s® has the right texture and a touch of sweetness.
  • Add crunch: Use pickle relish or bread-and-butter pickles and fresh celery for texture and flavor.
The absolute best tuna salad served in a bowl after it has been made.

Tuna Salad Recipe FAQs

What do you eat with tuna salad?

-On a lettuce wrap with some avocado
-In a sandwich with some lettuce, tomatoes, and avocado
-Alongside a veggie filled soup like this broccoli cheddar soup or tomato basil soup
-With fresh fruit or this fruit salad recipe
-As a dip with pita chips and fresh veggies

What can I substitute for mayonnaise in tuna salad?

I recommend using mayo in this recipe. For a twist, try avocado-based mayo instead of regular or light. If you don’t like mayo, use plain Greek yogurt (flavor will differ) or try my Avocado Tuna Salad with mashed avocado.

How long can you keep this tuna salad in the fridge?

3 to 5 days. If you store the tuna salad in airtight containers in the fridge it will last 3-5 days. I usually make this Monday morning and eat it through Wednesday or Thursday for lunches.

More Canned Tuna Recipes:

5 from 1 vote

Tuna Salad Recipe

This easy Tuna Salad Recipe combines olive-oil-packed tuna, crisp veggies, and a creamy, flavor-packed dressing. Ready in just 15 minutes—you’ll love it!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings

Equipment

Ingredients

  • 3 (5-ounce) cans tuna drained and flaked with a fork, see note 1
  • 3 tablespoons finely diced celery
  • 2 tablespoons finely chopped red onion see note 2
  • 2 tablespoons pickle relish or finely chopped bread and butter pickles
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/3 cup mayo I love Hellman’s/Best Foods; use up to 1/2 cup for creamier tuna
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • Serving suggestions see note 3

Instructions 

  • Thoroughly drain the tuna and place in a large bowl. Add finely chopped celery and red onion (drained, if you soaked in water), pickle relish, parsley, mayo, mustard, lemon juice, olive oil, and salt/pepper to taste. I add a heaping 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Stir to combine and enjoy immediately as is or loaded in a sandwich with lettuce, in a lettuce wrap, or with chips/crackers/etc. (see note 3).

Video

Recipe Notes

Note 1: I recommend albacore packed in olive oil for this recipe.
Note 2: If you’re sensitive to the flavor of raw red onion, soak the diced onion in salted ice water for 10 minutes. Drain thoroughly before using in this salad.
Note 3: Serving suggestions:
  • Serve in croissants or bread with lettuce and bread & butter pickles.
  • Serve in a lettuce wrap alongside fresh veggies such as cherry tomatoes, sliced cucumber, sliced bell peppers, snap peas, broccoli, etc.
  • Serve with pita chips, crackers, or whole-grain bread.
Nutrition Note: Nutritional information does not include the croissant, bread, or crackers.
Storage: Store in an airtight container for 3–4 days. Stir before serving and add a touch more mayo if needed.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 3g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 232mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 1 vote

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7 Comments

  1. Kacy says:

    If I may ask, why do you insist on draining the oil from the tuna if you are going to add oil after?

    1. Chelsea Lords says:

      Controlling the amount! ๐Ÿ™‚ Each tuna is canned a little differently with how much oil is added

  2. Stephanie says:

    5 stars
    DELICIOUS! I will be making this more often. Thank you!

    1. Chelsea says:

      I am so happy to hear this! Thanks Stephanie! ๐Ÿ™‚

  3. Cindy says:

    What is the green herb in the photo?

    1. chelseamessyapron says:

      Parsley ๐Ÿ™‚

  4. shawnna Griffin says:

    hey girl- this tuna salad looks oh so yummy!