This post may contain affiliate links. For more information, please see our affiliate policy.
I never get tired of an excellent Tuna Salad Recipe, and of the hundreds of versions I’ve made, this version is the best. Serve on toast, crackers, a bed of greens, or grilled as a very delicious tuna melt.
No matter how you mix it, making tuna salad at home is one of the easiest, most satisfying meals you can whip up from pantry ingredients
Start with my recipe and enjoy it just as it is, or throw in your own favorite must-haves. It’s ready in minutes and always handy to have when hunger strikes.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Tuna: I prefer tuna packed in water with a dolphin-safe label. I usually buy cans, but you can use packets instead. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
- Sweet pickle relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
Step-by-step instructions
- In a medium bowl, add tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Stir to combine and season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper). Serve immediately or cover and chill until serving.
Recipe tips and variations
- Yield: This recipe makes about 3 cups of tuna salad, enough for 6 sandwiches (½ cup per sandwich).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- More mix-ins: Add a small amount of cut apples (Granny Smith would be perfect), a handful of thawed peas, or a couple of chopped hard-boiled eggs to your tuna salad.
- Lettuce wraps: Tuna salad is delicious wrapped in lettuce leaves or piled on a bed of lettuce.
- Tuna pasta salad: Make a tasty tuna pasta salad by adding cooked macaroni, rotini, or your other favorite small pasta.
- Stuffed tomatoes: Hollow out juicy tomatoes and fill with tuna salad for an old-fashioned, and super-delicious, lunch entrée.
- Ahi Tuna Salad: Is the Ahi tuna looking fabulous at the fish market, or have you got an extra bit of ahi tuna from last night’s dinner? Splurge and make tuna salad with it. Cook it through, then flake it up in this recipe.
- More deli salads: If you love this Tuna Salad, you might also love my Chicken Salad, Egg Salad, Ham Salad, classic Potato Salad, and my favorite Macaroni Salad.
Recipe FAQs
Instead of mayonnaise, you can make tuna salad dressing with plain yogurt or whipped silken tofu. You can also add lemon vinaigrette (¼ cup olive oil, 2 tbsp. lemon juice, ¼ teaspoon Dijon mustard, fresh herbs like dill, parsley, or chives and salt and pepper to taste).
Yes, oil-packed tuna tastes great in tuna salad (feel free to decrease the amount of mayonnaise if you do).
If you prefer water-packed tuna but only have access to oil-packed, you can remove the oil yourself. Add the tuna to a fine-mesh sieve, rinse vigorously with cold water, and press with a spatula to extract all of the liquid out of the fish.
More delicious salads
Salad Recipes
Broccoli Salad with Bacon and Cheese
Salad Recipes
Easy Cold Pasta Salad
Salad Recipes
Greek Salad
Italian Recipes
Panzanella Salad
Join Us
The Best Tuna Salad
Ingredients
- 4 (5 ounce) cans tuna packed in water drained (see note 1)
- 1 cup mayonnaise or less to taste (see note 2)
- 1/3 cup celery finely chopped (about 1 rib)
- 2 tablespoons red onion minced, about 2 small slices
- 2 tablespoon sweet pickle relish (see note 3)
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- salt and freshly ground black pepper
Instructions
- In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper). Serve immediately or cover and chill until serving.
Recipe Video
Notes
- Tuna: I prefer tuna packed in water with a dolphin-safe label. I usually buy cans, but you can use packets instead. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
- Sweet pickle relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
- Yield: This recipe makes about 3 cups of tuna salad, enough for 6 sandwiches (½ cup per sandwich).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I love tuna salad but don’t like the taste of fish. I added a little italian seasoning. This was a great recipe. Great flavor.
So glad you loved it, Karen! – Meggan
Perfect tuna salad! Only changes were chopped sweet gherkins instead of relish and Miracle Whip instead of mayonnaise. Thank you my go-to written recipe!
Hi Chestnutt, so glad you loved it! Take care! – Meggan
This is my second comment. Ha! This is so unbelievably good, it’s a must try!!! I’ve made it six more times since my last comment. Love your website, Meggan!
Thank you so much, Stacy! 🥰 I’m so glad you love it! – Meggan
Unreal. Best ever.
Thank you for your comment, Anne! So glad you loved it! – Meggan
This recipe is excellent. Used the lesser suggested amount of mayonnaise. The lemon and garlic really enhanced the tuna salad. Served on croissants with lettuce and tomato for a quick Lenten dinner.
Hi Colleen, so glad you loved it! Take care! – Meggan
I got about half way through making this recipe and realized I didn’t have an onion… it was still delish. I’ve never added garlic before but loved the addition! Thanks!
Hi Keri, I’m so glad you loved it! You’re welcome! – Meggan
This recipe deserves 100 stars!!! So delicious! I use to use grapes in my tuna, but my husband didn’t care for the grapes. However, the granny apple andddd my fave, garlic – wowsers! I love this website and will achieve my New Year’s goal becoming “ Chef Stacy”. :)
Thank you, Stacy! I’m so happy you loved it. I hope you achieve your goal! Please write and let me know if you have any questions along the way, I’m happy to help! – Meggan
Not bad. Takes longer than 5 minutes to prepare, for sure. Good basic recipe that you can tweak to your liking.
I found this recipe randomly on the internet.
My 26 year old daughter and I made it today following the recipe exactly.
She loves tuna salad sandwiches.
She LOVES this recipe.
My 33 year old son just made a sandwich and he also says it’s a hit.
Works out good for us.
Just saying…
Hi Mark, thank you so much for your comment! Happy they love it! Take care! – Meggan