This classic tuna salad recipe is quick, creamy, and full of fresh flavor. It’s one of those timeless dishes that never goes out of style.

Not only is tuna salad high in protein to keep you full, but it’s also incredibly versatile. You can enjoy it in a sandwich, wrapped in crisp lettuce leaves, scooped up with crackers, or even turned into a melty tuna melt.

Best of all? It comes together in about 10 minutes with simple pantry ingredients. Just like other high-protein recipes and healthy salad recipes, tuna salad should be incorporated into your meal prep and plans frequently.

Tuna Salad Ingredients

Here’s what you’ll need to make the best tuna salad. This recipe yields approximately 4 servings, but can be easily halved or doubled. Keep it super simple with the first 4 ingredients, or dress it up by adding onion, lemon juice, and herbs:

• 2 (5-ounce) tuna cans (albacore in water, drained)
• 3 tablespoons mayonnaise (or swap with plain Greek yogurt for a lighter version)
• 2 teaspoons sweet pickle relish (or minced dill pickles)
• ¼ cup finely minced celery (about 1 stalk, for crunch, flavor, and fiber)
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• Optional Add-ins:
  • 1-2 tablespoons minced red onion
  • 1 teaspoon Dijon mustard
  • 1–2 teaspoons lemon juice (freshly squeezed)
  • 1 tablespoon fresh parsley or other fresh herbs

How to Make Tuna Salad

This is one of the easiest meals you can whip up. All you need is a medium bowl and a fork.

1. Flake the Tuna
   Drain the cans and add the tuna to your medium bowl. Use a fork to flake it into small pieces — this gives your salad that classic texture.
2. Make the Dressing
   On one side of the bowl, stir together the mayonnaise, pickle relish (or minced pickles), salt, and pepper. Stir in the Dijon mustard and lemon juice, if using.
3. Stir to Combine
   Fold the tuna into the dressing. Add the celery, onion, herbs, and any optional add-ins. Taste and adjust seasoning.

And that’s it! A healthy, protein-packed lunch is ready in minutes.

Serving Suggestions

The beauty of tuna salad is how versatile it is. Here are my favorite ideas to try it:

• On whole-grain bread with lettuce, tomato & avocado for a tuna salad sandwich
• In lettuce leaves for a fresh, low-carb option
• Stuffed inside ripe tomatoes
• Rolled into tortillas for a quick wrap
• With crackers or chips for crunch
• As a warm, cheesy tuna melt on sourdough
• Scooped into cucumber slices as a quick appetizer

Variations to Try

• Healthy Tuna Salad: Use half mayo and half Greek yogurt for creaminess with fewer calories and less cholesterol.
• Tuna Salad with Egg: Stir in chopped hard-boiled eggs for extra protein.
• Mediterranean Tuna Salad: Add tomatoes, olives, fresh herbs, and extra lemon juice.
• No-Mayo Tuna Salad: Swap in mashed avocado or hummus.
• Chicken Salad Twist: Use cooked chicken instead of tuna for variety.

Storage

Store tuna salad in an air-tight container with a lid in the refrigerator for up to 3 days. Store it separately from bread and other accouterments to prevent it from getting soggy.

Print

Frequently Asked Questions

How long does tuna salad last in the fridge?

Up to 3 days in a sealed container. Always refrigerate promptly.

Can you freeze tuna salad?

I don’t recommend it. Mayo and yogurt don’t freeze well, and the texture won’t be appealing once thawed.

What can I use instead of mayo in tuna salad?

Try Greek yogurt, mashed avocado, or even hummus for a creamy, healthy alternative.

What’s the best tuna for tuna salad?

I like albacore tuna in water for its mild flavor and firm texture. Look for brands that are sustainably sourced.

Is tuna salad healthy?

Yes! It’s packed with protein and nutrients. For a lighter version, swap half the mayo for Greek yogurt and serve it in lettuce wraps instead of bread.

How do you make tuna salad less watery?

Be sure to drain your tuna cans thoroughly and use firm veggies (like celery and onion). If needed, stir in an extra spoon of Greek yogurt or mayo to balance the texture.

Tuna Salad Nutrition & Health Benefits

One of the best things about tuna salad is that it’s naturally high in protein while being low in carbs. A typical 5-ounce can of albacore tuna (packed in water, drained) has around 26 grams of protein. That means each serving of this recipe (about ¼ of the batch, or half a can of tuna) delivers roughly 13 grams of protein before adding extras like eggs or Greek yogurt.

Here’s what else makes this salad a healthy, filling option:

• Protein (13g per serving): Keeps you satisfied and supports muscle health.
• Fiber: Comes from celery, onions, and fresh herbs — add more vegetables to boost it further.
• Carbohydrates: Very low on its own; most of the carbs come from how you serve it (bread, tortillas, or chips vs. lettuce wraps or cucumber slices).
• Calcium & micronutrients: Hard-boiled eggs add calcium and vitamin D; parsley and herbs add antioxidants and minerals.
• Sodium & cholesterol: To keep sodium in check, choose tuna canned in water with no added salt. For lower cholesterol, swap some or all of the mayonnaise with Greek yogurt.

💡 Pro Tip: Load up your tuna salad with extra vegetables and herbs — not only does it add crunch and flavor, it also boosts fiber and micronutrients without adding extra calories.

A Note on Tuna Sustainability

When it comes to tuna, I like to buy from brands that are committed to sustainability. I buy my tuna (and almost all pantry staples) on ThriveMarket online for the best prices and because of their commitment to selling sustainable brands. Here’s my partner link for 40% off your first order for new customers if you want to check them out.