Description
This easy tuna salad recipe is a classic for a reason: it’s quick, creamy, and endlessly versatile. With just a few pantry staples (tuna, mayo, celery, and relish), you can have a protein-packed lunch ready in 10 minutes. Keep it simple with the basics or dress it up with onion, Dijon, lemon juice, and fresh herbs.
Serve it on bread for a classic tuna salad sandwich, tucked into lettuce wraps, or even scooped into tomatoes for a light, refreshing meal.
Ingredients
Units
- 2 (5-ounce) cans of tuna (albacore in water, drained)
- 3 tablespoons mayonnaise (or your favorite mayo — swap with Greek yogurt for a lighter version, or mashed avocado if desired)
- 2 teaspoons sweet pickle relish (or minced dill pickles)
- 1/4 cup finely minced celery (about 1 stalk, for crunch, flavor, and fiber)
- 1/4 teaspoon salt
- 1/4 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
Instructions
- 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.
- Make the Dressing: On one side of the bowl, stir together the mayonnaise, pickle relish (or minced pickles), salt, and pepper. Stir in Dijon mustard and lemon juice, if using.
- Stir to Combine: Fold the tuna into the dressing. Add the celery, onion, herbs, and any optional add-ins. Taste and adjust seasoning.
Storage Tip: Keeps in the fridge up to 3 days in a covered container.
