Every time I open a can of tuna, I think about my mom making lunch for us after school. This Tuna Salad Recipe is creamy, fresh, and ready in just 10 minutes. It's the kind of meal that works whether you're packing lunch for work or need something quick on a busy afternoon.
My daughter loves it stuffed in a croissant, and my husband prefers it straight from the bowl with crackers.
Why You'll Love This Tuna Salad Recipe
This is the best tuna salad you'll ever make because it's incredibly versatile and effortlessly delicious. You get tender chunks of tuna mixed with crunchy celery, tangy mayo, and a hint of lemon. It's a healthy tuna salad that feels light but keeps you full for hours.
Perfect for clean eating lunch ideas, meal prep, or a quick tuna salad sandwich. My sister swears by this version over any store-bought mix, and honestly, once you try homemade, you'll never go back.
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What You'll Need
Just a few simple ingredients come together to make this classic tuna salad. Most of what you need is already in your pantry, and the fresh touches make all the difference.
Main Ingredients
- 2 cans (5 ounces each) tuna in water, drained
- ⅓ cup mayonnaise
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Optional Extras
You can toss in some diced pickles for extra tang, swap mayo for Greek yogurt if you want a lighter version, or add a handful of chopped hard-boiled eggs for more protein. Some folks in my family like a pinch of paprika or a dash of hot sauce.
Check the recipe card for exact amounts and full instructions.
How to Make Tuna Salad Recipe
Drain the Tuna
Open the cans of tuna and drain all the water completely. Use a fork to break up any large chunks into smaller, bite-sized pieces in a medium bowl. You want the texture to be flaky but not mushy. This canned tuna salad starts with getting the base just right.
Add the Veggies
Toss in the diced celery and red onion. The celery adds a satisfying crunch, and the onion gives a little bite that balances the creaminess. Stir everything together so the tuna and veggies are evenly distributed. My mom always said the crunch is what makes tuna salad worth eating.
Mix the Dressing
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and garlic powder. This homemade tuna salad mixture is what makes the difference between bland and brilliant. The lemon brightens everything up, and the mustard adds a subtle tang.
Q: Can I make tuna salad ahead of time?
Absolutely! This easy tuna salad recipe keeps well in the fridge for up to 3 days. Just store it in an airtight container and give it a quick stir before serving. It's perfect for meal prep and clean eating lunch plans.
Combine and Season
Pour the dressing over the tuna and veggies, then fold everything together gently. Season with salt and black pepper to taste, and stir in the fresh parsley. Taste and adjust if needed. Sometimes I add an extra squeeze of lemon if it needs more brightness.
Chill and Serve
Cover the bowl and let it chill in the fridge for at least 15 minutes. This gives the flavors time to meld together. Serve it on bread for a tuna salad sandwich, in a wrap, over greens for a healthy tuna bowl, or with crackers for a low-carb tuna salad lunch.
Aliana's Top Tip
The secret to the best tuna salad recipe is not overdoing the mayo.
Start with less than you think you need, then add more if you want it creamier.
Also, make sure your celery is diced really small so every bite has that perfect crunch without big chunks.
If you're making this for a crowd, double the batch and it'll disappear fast.
Ingredient Substitutions & Variations
You can easily make this a healthy tuna salad by swapping mayo for Greek yogurt or avocado. For a low-carb tuna salad, serve it in lettuce wraps or over mixed greens. Add chickpeas for extra fiber and make it a tuna chickpea salad. Swap red onion for green onions if you prefer a milder flavor.
Storage & Reheating Instructions
Keep leftovers in an airtight container in the fridge for up to 3 days. This tuna salad doesn't freeze well because the mayo separates, so enjoy it fresh. If it looks a little dry after a day, stir in a teaspoon of lemon juice or mayo to refresh it.
Follow Aliana on Pinterest →What to Serve With Tuna Salad Recipe
This dish is already versatile, but you can serve it with crusty bread, over mixed greens for a tuna nicoise salad twist, or alongside some crispy chips. My daughter loves it on a buttery croissant with tomato and lettuce. For a lighter option, try it over a tuna rice bowl or tucked into a tuna wrap.
FAQs About Tuna Salad Recipe
What's the difference between tuna salad and tuna fish salad?
They're the same thing! Tuna fish salad is just another way of saying tuna salad. Both refer to canned tuna mixed with mayo, veggies, and seasonings.
Is tuna salad healthy?
It can be! Using Greek yogurt instead of mayo, adding lots of veggies, and serving it over greens makes it a clean eating lunch option. Tuna is high in protein and omega-3
How do I make tuna salad less fishy?
Add more lemon juice, a bit of pickle relish, or a splash of vinegar. Fresh herbs like parsley or dill also help brighten the flavor and cut any fishiness.
Can I use tuna in oil instead of water?
Yes, but drain it well. Tuna in oil adds richness, but it can make the salad heavier. If you use it, you might want to reduce the mayo slightly.
More Recipes You'll Love
If you're craving more quick and easy lunch ideas, my chicken salad recipe is creamy, comforting, and made for sandwiches. For another healthy option, try my Mediterranean quinoa bowl or explore more clean eating lunch favorites. You'll find this recipe and many others in my DINNER category, where simple meals take center stage.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
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