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!
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.
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!
How To Make This Tuna Salad Recipe
- Drain & Flake: Drain tuna well and flake it with a fork.
- Mix: Add tuna to a bowl with red onion, pickle relish, parsley, mayo, Dijon, celery, lemon juice, olive oil, salt, and pepper.
- 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.
Tuna Salad Recipe FAQs
-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
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.
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:
Tuna Salad Recipe
Video
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).
Recipe Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
If I may ask, why do you insist on draining the oil from the tuna if you are going to add oil after?
Controlling the amount! 🙂 Each tuna is canned a little differently with how much oil is added
DELICIOUS! I will be making this more often. Thank you!
I am so happy to hear this! Thanks Stephanie! 🙂
What is the green herb in the photo?
Parsley 🙂
hey girl- this tuna salad looks oh so yummy!