The Best Tuna Salad

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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.

A tuna salad sandwich on a plate next to chips and a pickle spear.


 

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.

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

  1. In a medium bowl, add tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
Ingredients for tuna salad in a clear bowl before being mixed.
  1. 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.
Tuna salad in a brown bowl.

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.
A tuna salad sandwich on a plate next to chips and a pickle spear.

Recipe FAQs

What can I put in on tuna instead of mayo?

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).

Can I make tuna salad with oil-packed tuna?

Yes, oil-packed tuna tastes great in tuna salad (feel free to decrease the amount of mayonnaise if you do).

How do I remove the oil from oil-packed tuna?

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

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A tuna salad sandwich on a plate with a pickle spear and potato chips.

The Best Tuna Salad

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.
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 sandwiches (½ cup salad each)
Course Salad
Cuisine American
Calories 345
5 from 2417 votes

Ingredients 

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

  1. 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).
  2. Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
  3. Sweet pickle relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
  4. Yield: This recipe makes about 3 cups of tuna salad, enough for 6 sandwiches (½ cup per sandwich).
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 0.5cupCalories: 345kcalCarbohydrates: 3gProtein: 19gFat: 29gSaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 516mgPotassium: 202mgFiber: 1gSugar: 2gVitamin A: 164IUVitamin C: 2mgCalcium: 23mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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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.

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Comments

  1. I have been a tuna fish sandwich lover my whole life, but lately I’ve been bored with the ones I’ve had. This recipe did not disappoint. I did use dill pickle relish due to that I prefer it with canned tuna sandwiches. I didn’t have a red onion, and it still tasted great. Thanks for posting this recipe. It will definitely be my new go to for a tuna sandwich.5 stars

    1. Hi Diane, this is great! I’m so excited my recipe reignited your tuna fish appetite. Your changes were perfect, too, and the recipe is very forgiving as you found. It’s more of a starting point for your own ideas anyway! Glad you loved it, thank you for leaving a comment, and I hope you have a wonderful weekend. Take care! -Meggan

  2. Question: I’m making a platter of these for a party. I know I can make the tuna the day before, but do I have to wait until the day of the party to put the sandwiches together, or can I do that the night before? I think I”m going to use mini croissants.5 stars

    1. Hi Kathy! Personally I would wait until the day-of to make the sandwiches just so they don’t accidentally get soggy. They shouldn’t because of all the mayonnaise, but I haven’t tested this personally and I would feel so sad if everything was ruined for your special day. I think mini croissants would be so good. If you can possibly wait until day-of to assemble them, that is the safest bet. If not, they shouldn’t be too wet because it’s a lot of mayo, you’d probably be fine. I just don’t want to steer your wrong. Thank you Kathy! Take care! -Meggan

  3. This is the best tuna salad recipe I have ever made. I add extra garlic and lemon and it’s just amazing. But it’s amazing without the extra garlic and lemon, I just like lemon and garlic. And I squeeze the lemon juice right on the tuna. Ever since I have been using this recipe, my tuna salad has gotten rave reviews. Thanks, Meggan, for a great recipe!!5 stars

    1. Hi Patti! Thank you so much!!! I think personally I always add more lemon and garlic too, and maybe salt sometimes. I never measure lemon juice for sure, just squeeze the lemon, if it’s extra juicy, so is the tuna salad. I’m not sad about it at all, ha ha! Thank you so much for trying the recipe, I’m happy and relieved you liked it and it worked out for you. It’s a favorite of mine, for sure. Take care and thanks again! -Meggan

    1. Yes Richard, sounds AMAZING! I love when people really just make it their own, that’s how it should be. I hope you have a wonderful day and thank you for stopping by. 🙂 -Meggan

  4. Here is another 5-star rating!
    Easy and yummy. I like to use dill, and go a little heavy on the red onion.

    Magnificent!5 stars

  5. For some reason, this did not have flavor to it, and followed the recipe to a ‘T’. I added a bit mustard to get some taste, maybe I just need to add more celery, onion and garlic.. It tasted more like just tuna and mayo than tuna with all these wonderful veggies!

    1. Hi MD, thanks for taking the time to write. Sorry it was lackluster for you. I would definitely add more vegetables if that’s what your craving for your next batch. Sorry again! – Meggan

    2. Love this recipe! I do half the Mayo and add about a tablespoon of yellow mustard and it’s perfect!!5 stars

    3. Hi Alie, I’m so glad you like it! Thank you so much! It’s important that you (and everyone else) adjust recipes to your personal taste because we all like different things. Nothing makes me happier than hearing your personal adjustments. Thank you again! -Meggan

  6. Hi! Is it 5 ounce tuna with or without the water/oil content of the cans? Seems like a bit much tuna to mayo ratio if it’s 5 ounce pure tuna so I was just wondering.

    1. Hi Sandy, its 5 ounces per can prior to draining. Please let me know if you have any more questions! Take care! – Meggan

  7. I think this recipe would be greatly improved by some salad shrimp about a cup. Also for me something spicy. Maybe dill but I’m no genius

  8. Really good. I do sub chopped dill pickle for sweet relish and add a little dijon mustard since my taste leans toward spicy, but it’s a good basic tuna salad recipe.

  9. I added 2 boiled eggs since I only have 2 cans of (5 oz) of albacore tuna and cut down to 3/4 of mayo, came out perfect on toasted whole sprouted grain bread, oh my so delicious! Thank you so much Megan for this amazing recipe.5 stars

    1. You’re so welcome, Nikki! I’m so happy you were able to make it work with what you had on hand! – Meggan

  10. Amazing recipe! I did a savory slant by subbing out the sweet pickles with 2 tablespoons of capers with their brine. I steeped the red onion and the garlic in the lemon juice and capers/brine to take some of the sharpness out. Delish! Thank you!

  11. This recipe is one of my favorites. I added only 1/2 cup of mayo and it was still delicious. I used toasted wheat bread to add some crunch to the sandwich. Served with chips and slices of cucumber.5 stars

  12. Delicious! I cut the recipe in half and used 2 tins of the small Rio lemon flavored tuna like another poster suggested and 1 regular sized can tuna. Added the onions, celery, and chopped pickles with S & P. I made sandwiches with sourdough sprouted grain bread that my local grocery store makes. I was dipping crackers and using it as a dip with the left overs. Will definitely be making this again.5 stars

  13. For a southern recipe touch, I added 1/3 shredded cheese, & 1 red apple, diced. For flavor, I substituted 1 of the 5 oz tuna cans for 2 packets of lemon pepper tuna instead of using lemon juice…SOOOOO DELICIOUS! Great recipe to learn from! Thank you for sharing!5 stars

  14. This is my favorite tuna salad recipe. I have to go searching for it every time because I always forget to save it so I finally wrote it on a recipe card. Thank you for helping keep me fed when I have had little money.5 stars

    1. You’re so welcome, Jay. Having it written on a card is a great idea! I’m happy to be able to help through some challenging times. Happy New Year! – Meggan

  15. Does not tell you how much of each ingredient to put in…..isn’t that one of the most important parts of a recipe? I guess not.

    1. Hi Bob, there is a recipe that includes the ingredients and directions a little above the box where you wrote this comment. It seems you may have missed it while scrolling, sorry about that! You can access it by clicking the “Jump to Recipe” button at the top of the page, clicking “The Best Tuna Salad Recipe” in the Table of Contents, clicking the link below the photo of the ingredients, or scolling down the page. Sorry again and I hope you try this recipe. Take care! – Meggan

    2. Knowing how to use a website is very important to finding recipes online. I thought most people knew how to do that in 2023… I guess not.

    3. Hey Bob.One of the most important parts of the recipe is to be thorough when you read something like this.Obviously “operator error” on your part.You should apologize IMO.5 stars

  16. I love this tuna salad! It is truly the Best Tuna Salad I’ve ever had! It beats any homemade or commercial salad. I made a big batch for a family reunion, and it disappeared in no time. Everyone copied the recipe, and are still raving! Thank you so much, Meggan!!!5 stars

  17. I used albacore packed in oil, added some zest from the lemon, one boiled egg and dukes mayo. It is now my go to recipe. The lemon, lemon zest and fresh garlic are new additions to my previous tuna salad, I must say they are all delicious additions.
    GREAT RECIPE

  18. Hey Meggan, I make mine just like this I love it! I also add lots of cilantro and a squeeze of lime juice I promise you will be thanking me later. The cilantro is the secret 🤫

  19. I’ve been making tuna sandwiches for YEARS (as most probably have). We can our own fresh caught tuna off the coast of WA and THIS combination of ingredients just took the tuna to an entirely new level. YUM. Thanks for putting simple staples together to make a great tuna sandwich!!5 stars

  20. Absolutely the best tuna salad recipe I’ve ever made. Never realized what a delicious difference red onion, fresh lemon juice and freshly cracked pepper could make. I was out of sweet pickle relish and like a little heat so I minced sweet heat pickles instead, added 1/2 t. dill and a tablespoon honey mustard. Heaven!5 stars

  21. You have the best recipes. I got stuck this morning going thru all of them and fell in love!! Your taste is so similar to mine! If you have a cookbook, please send me the link on where to buy.

    1. You’re so welcome, CS! I’m happy you loved it. Thank you for trying and trusting my recipe! – Meggan

  22. Just made this and OMG ITS AMAZING. I didn’t have pickles but its so good it doesn’t need them. I also used my mom’s trick which is adding a little bit of carrot and fresh bell pepper. Mayonnaise is my favorite condiment so I thought the amount is spot on!
    I’m adding this recipe to my favorite finds of 2023 and bookmarking this site!5 stars

    1. I’m so happy you loved it, T! I appreciate you taking the time to write and thank you for sharing your mom’s trick! Writing it down to try myself. Take care! – Meggan

  23. I used this recipe with one change of using half Mayo, and half nonfat Greek yogurt and it was the best tuna I ever had!5 stars

  24. So easy to make and good! I did add a couple boiled eggs worschire sauce and some slap ya mama seasoning to mine. Good with crackers too! 👍🏽5 stars

  25. Great recipe! I followed this recipe to make my first tuna salad and it came out perfectly. Great balance of flavors. Only change I made was I used yellow onion instead of red onion. I plan on using this recipe from now on for making a tuna, chicken, or egg salad.5 stars

    1. I’m so glad you loved it, Sam! Thank you for taking the time to write. Please write again if you have any more questions! – Meggan

  26. I went heavy on the Mayonnaise but subbed a little homemade ranch. I also put egg in mine.

    On the salt and pepper I add just enough but leave room for each household member to add the desired amount(I actually do it in stages, same with onions and relish).

    But thank you for your ingredient amounts. I just looked at your servings in the picture and went from there.

    Cheers from Texas

    1. Hi Ruston, thank you so much for sharing! I’m so glad you found my recipe to be flexible! Take care! – Meggan

    1. Hi Marg, thank you for your question! It’s 5 ounces prior to draining. I hope you love this tuna salad! – Meggan

  27. I love this recipe. I have made it quite a few times. I typically throw 2-3 hard boiled eggs in it as well.5 stars

  28. Everyone always says their recipe is the best one ever, but this is the only one worthy of such a claim. It really is the best tuna salad and comes out perfectly every time without any need to alter the recipe. Thank you for sharing!5 stars

    1. You’re so welcome! Thank you for such a nice comment. I’m so glad you loved it. – Meggan

  29. Just made the recipe but scaled it back because I only had 2 cans of tuna. I only had a mix of frozen onion, celery, and bell pepper. Placed that in the microwave for 1 minute and drained it well. Everything else I had. My tuna salad came out delicious! This is the best recipe and a keeper!5 stars

    1. Hi Colette, thank you for your comment and sharing your tip about the frozen mix, what a great tip! I’m so glad you loved it. Take care! – Meggan

  30. Not sure my husband would like tuna salad sandwiches – especially for supper, so I gave him a small sandwich on homemade sourdough bread that I bought at our local Farmers’ Market, for him to sample. He immediately asked for another, and this time I put it on store-bought English Muffin Toasting Bread. We loved it toasted and spread with butter on both breads. I did dice up a hard boiled egg, and I used yellow onions instead of red, diced garlic in a jar, and used shredded lettuce because that’s what I had on hand. There’s enough leftover for two more sandwiches today. And I don’t want to share!😜😋5 stars

    1. Thank you so much for the comment, Helen! I’m so glad you both loved it! – Meggan

  31. Question is it really going to affect the recipe if let’s say I don’t have a red onion I have the vidalia instead?

    1. Hi Kirsten, thank you for your question! Vidalia onions work as a fine substitute, they are less pungent and more sweet than red. Also another reader as written in who used Vidalia, and said it worked. I hope you love this tuna salad! Please let me know if you have any more questions. – Meggan

  32. I am old. And I have made tuna salad sandwiches forever. I decided to actually try a recipe and landed on this one. Far better than anything I have made in the past. I substituted dill pickle and it was absolutely excellent! The right measurement of agreements is lemon juice and garlic made the difference!

    1. Hi Cheryl, thank you so much, I appreciate the comment! I’m so glad you loved it. Take care! – Meggan

    1. Thank you so much for your comment, Roy! I’m so glad you love it! Thank you for trusting my recipe. – Meggan

  33. It was very good. I love tuna salad and am always looking for new ones to try. I will definitely put this in my repeat file. I might have used a bit less mayo…even though I’m a mayo fanatic. I also used dill relish instead of sweet (personal preference) also added a little extra relish too.5 stars

    1. Hi Rinda, thank you so much for your comment! I’m so glad you were able to adjust it to your liking and you loved it! – Meggan

  34. I made this for a large family get together. We had a sandwich bar and I was asked to make the tuna salad. It was a hit and a few people commented it was the best tuna salad. Thank you for sharing your recipe.

  35. This is a great recipe. Best tuna salad I’ve ever had! The only thing I added was some lemon zest to go along with the juice. Fantastic!5 stars

  36. This tuna salad recipe is outstanding. Its simple enough to make quickly and already have the ingredients on hand. Its incredibly balanced and has that classic tuna salad taste.5 stars

  37. Made tuna melts with this recipe last night. A HUGE hit with the entire family! Delicious!! Thank you!!5 stars

  38. Very nice recipe. I might suggest adding a little dill weed and if you have the capabilities, obtain Ahi steaks and smoke for approximately 40 minutes at 225 degrees and use instead of the canned tuna. Next level stuff.

    1. Hi Mike, thank you for your question! When it comes to freezing cold salads with mayonnaise, it’s fine from a food-safety perspective but not really a great idea from a quality perspective. Mayonnaise is an emulsion so when it freezes and then thaws, it’s likely to separate and it won’t be what you want. The veggies might also lose their crunch, but really, the issue is the mayonnaise. If you are determined to press ahead, pack it in an airtight container and freeze for up to 4 months (it would last indefinitely but again quality-wise it’s going to really go down hill after 4 months). I hope this helps! – Meggan

  39. Love this recipe! I added some shredded carrots and used Safe Catch Wild Albacore Tuna (undrained). Delicious!5 stars

  40. excellent recipe. I used to receive your recipes via my e mail but for some reason I am no longer receiving them. Can you please continue to send me your recipes via e mail? Thank you

    1. Hi Theresa, thank you so much for your comment! I’m sorry you aren’t receiving my emails anymore. I’m adding you back to the list! Take care! – Meggan

  41. Honestly, I was afraid to step out of my comfort zone. So I made everything, as instructed, minus the garlic and lemon juice…at first. Then I read the comments and decided to just do it. Oh my goodness! This is the BEST tuna salad recipe! & Yes, the garlic and lemon juice kicks it up! Thanks for sharing!5 stars

    1. You’re so welcome, Melissa! Thank you for trusting me and trying this salad! – Meggan

  42. Needed a quick tuna salad recipe and this turned out really tasty! No fuss and ingredients we always have on hand. Keeping it low sodium so I added a bit of dried dill instead of salt. This will be my go-to from now on. Thanks for the recipe!5 stars

  43. Love this recipe it’s now my goto. I pretty much follow it exactly. The only substitute I make is in instead of red onion (not a fan) is using about a 1/2 tblsp of onion powder and half of the sweet relish. Delicious!5 stars

  44. Thanks ! I loved your recipe too , I only added one more ingredient , put a pinch of Curry Powder and man it came out delicious ! I had a neighbor who said he didn’t want any , and I gave him a taste , the rest is history ! He said it was the best Tuna salad he ever ate ! Thanks again for the awesome recipe , I just now made another batch ! 😋5 stars

    1. Hi Michael, you’re so welcome! Curry sounds like a delicious addition. I’m glad your neighbor loved it, too! Take care! – Meggan

    1. Hi Jaynie, thank you so much for your question! I prefer Starkist Tuna and Best Foods/Hellman’s mayonnaise. I’ve heard Duke’s Mayo is life-changing, but I haven’t had the chance to try it yet. I hope this helps and that you love this Tuna Salad! – Meggan

  45. Perfect for my taste, I like the red onion and celery. I omitted the garlic and used a seasoned salt, with pepper, also fresh lemon juice. Recipes are full of useful information, too , if you are not an expert!5 stars

  46. I’ve been making tuna salad for many years. I’ve tried a lot of different recipes. This recipe by far out does them all!! I didn’t change anything. The flavors are fantastic. I will never use another recipe again. This is the winner!! My family loves it too… everyone agrees and that never happens lol5 stars

  47. WOW! I’ve been making tuna salad for years with celery, mayo and old bay. This rocks! I made it exactly as is. Incredible flavors. I always freeze fresh lemon and lime juice so it’s always on hand. Just microwave for 15 sec and pour in the amount needed then refreeze. Fresh is best! Thank you for my NEW tuna recipe!5 stars

  48. This was so delicious and easy to make! The only change I made was I used 1/2 cup of light Hellmann’s because I am following a particular diet and it lowered my points. I am so glad I found this recipe, it will be in my regular meal prep rotation!5 stars

    1. Hi Dana, I’m so glad you loved it! Thank you for your comment. Take care! – Meggan

  49. 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.5 stars

  50. 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!5 stars

  51. 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!5 stars

  52. 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.5 stars

  53. 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!5 stars

  54. 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”. 🙂5 stars

    1. 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

  55. 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…5 stars

  56. Just a comment on the metric conversations While the US measurements are given in volume the metric are in weight and therefore do not work. 1cup = 227ml not 224g. 1tbs = 15ml

    Cheers

  57. Love it. Great add-on suggestions! I added chopped pecans and dried cranberries and about 2 tsps of Dijon. Addictive!! Thank you!5 stars

  58. I usually add mustard to my tuna salad but my daughter prefers to not have it. This is a great recipe and I didn’t miss the mustard! I added some slices of avocado and tomato onto the toasted bread…it was delicious!5 stars

  59. Thank you! I loved this recipe. I’d never added the garlic before and its definitely a go to now. You taught a old dog a new trick.5 stars

    1. Hi DJ, you’re so welcome! Thank you for trusting me and trying it out! Glad you loved it! – Meggan

  60. Best tuna salad I have ever had. I replaced red onion with shallot, and dill pickle for sweet, only because I didn’t have those. The garlic really rounds out the flavor.

    I would serve this to company.5 stars

    1. Hi Tammy, I love it grilled on sourdough as a tuna melt and I love it on Oatnut bread from Oroweat. I love it on buttery croissants. Also, any basic honey wheat is my go-to, like Nature’s Own. I hope you love it, too! – Meggan

  61. Hi. I haven’t tried your recipes yet but they look very good to me. I am especially interested in the vegetarian recipes. Thank you for your emails. I wondered if you have a book published on some of these recipes. Thank you, Iris

  62. Great recipe! Something I have always done is pop the can or cans of tuna in the fridge for an hour or two or overnight. This way your salad is chilled and ready to eat as fast as you mix it!! YUM!!

  63. Wow, this is good! I had to substitute chopped bread and butter pickles for relish and Vidalia onions for red and it was still amazing. Thank you for sharing!!!5 stars

    1. Hi Pat, excellent substitutions that will only enhance the tuna salad! I really think you can’t go wrong here. Thank you for trying the recipe and leaving a comment with your review. I appreciate it so much, and thank you again! -Meggan

  64. All my family loved this recipe. Now I’m thinking how my college son can benefit from it as well…
    Can this salad be frozen and then thawed in the fridge before eating?5 stars

    1. Hi Maria, I’m SO happy you guys liked the tuna salad! When it comes to freezing cold salads with mayonnaise, it’s fine from a food-safety perspective but not really a great idea from a quality perspective. Mayonnaise is an emulsion so when it freezes and then thaws, it’s likely to separate and it won’t be what you want. The veggies might also lose their crunch, but really, the issue is the mayonnaise. If you are determined to press ahead, pack it in an airtight container and freeze for up to 4 months (it would last indefinitely but again quality-wise it’s going to really go down hill after 4 months). I hope this helps! Thank you for your comment! -Meggan

  65. Delish! Almost identical to our favorite tuna salad recipe we’ve been making for several years – just add a little Dijon and less mayo – and it’s the best EVER‼️

  66. Excellent tunafish salad especially if you’re using the Costco albacore tuna, which is excellent to begin with5 stars

    1. Horseradish sounds delish! How much do you add to the recipe? I am making this today and don’t want to mess with its perfection, but can’t get the thought of how great it would taste with a little horseradish involved! lol

  67. She’s not joking… DELICIOUS! Made for a work lunch-on and people loved it. Paired it with lettuce wraps and sprinkled some extra sea salt on top.5 stars

  68. SO SO good. I made this last week, didn’t have all the ingredients so I improvised (white onion instead of red, no celery, and only 2-3 tbs of mayo). But it was still delicious, I ended up eating the whole batch in one sitting 😬 I made it again tonight and I’m so excited bc it will help to hit my protein macros much easier and tastier! I keep the mayo very low, prob 1/3c at the most so it’s relatively healthy! I eat it on Ezekiel bread toast. It’s also great on a French baguette.5 stars

    1. So glad you loved it, Klola! I’m happy you were able to substitute with what you had on hand, and it still came out amazing. Take care! – Meggan

  69. I made this recipe and it came out delicious I needed a sprinkle more of salt I used pita bread with Romaine lettuce everyone really liked it

  70. Deliciouso! I subbed minced shallots for the onion and garlic. Next time I will follow the recipe exactly and see which is better!5 stars

  71. This is THE bests “unboring” tuna sandwhich I ever had! The hard boiled egg addition and garlic was what made this work. Thank you so much for sharing.
    PS……mayo amount was perfect IMHO5 stars

  72. I am completely surprised at how good this is. I never dreamt of garlic in tuna salad but fresh pressed garlic is so good. I didn’t have the celery which I’d like to try next time so I put in green onions, celery seed and white onions, because I didn’t have the red. Absolutely delicious! You’ve taken boring tuna to a whole new level.5 stars

    1. Hi Lisa, so glad you loved it, especially the garlic! I often substitute white onion, so delicious! You’re so welcome! – Meggan

  73. This was so easy to make and taste so good 😋
    I added a whole onion cause I love onions and also added sliced pickle which really added a nice kick.. I really recommend it!!!5 stars

  74. My feet are cold because this recipe knocked my socks off! I’ve had a couple of 12 oz. cans of Albacore in the pantry for a year or so and I’ve been craving tuna for a hot minute now but I have grown tired of my old recipe. Meggan’s Tuna Salad has earned a spot next to Barbie’s Chicken Salad in my all-time favorites book!!! Definitively delicious!!5 stars

    1. Hi Tee, thank you so much! Your comment made my day! I’m so glad to help you make use of your pantry stock. Thank you for taking the time to write! Take care! – Meggan

  75. Nommers! So, I can’t follow a recipe to save my life but your recipe inspired me to use chives as I was out of celery, sprinkle of old bay seasoning, dill relish because that’s what I had. What a great way to jazz up something that sounds so boring; tuna salad. You have wonderfully inspired me, I haven’t had tuna salad in over a decade (my family hates canned fish).5 stars

    1. Hi Suzie, that’s so wonderful! I’m so happy this recipe inspired you! I love the creativity! Take care! – Meggan

    2. This is a wonderfully prefect recipe! We made this one evening when we didn’t want to cook. I might try the one suggestion to add banana peppers, that sounds great too!5 stars

  76. You are a tuna salad magician. I absolutely love this. I’ve made this for a lot of folks, including people who said they dont like tuna. I ask them to try it and let your tuna work its magic. Usually it only takes one bite and they’re converted too. 🙂5 stars

    1. Hi Emily! You have made my day! I’m so happy you love this recipe, and are sharing it! I love this! Take care! – Meggan

    1. Hi RJ, thank you soo much! I’m happy it was a hit for your get-together! Thank you for taking the time to comment! Take care! – Meggan

  77. Made this for a get together, in sandwiches, and it was a complete hit! Then I prepared it again this morning with pasta, and oh my goodness . . . sooooo good! Best tuna salad ever!!!

  78. Just found out I’m deficient in protein and what better way to add protein but with tuna sandwiches, stuffed tomatoes or pasta using this recipe. The ingredients are similar to what my mama made when I was young. Can’t wait to get the ingredients and make this. It’s been years since I’ve had a tuna sandwich. Thanks for this recipe.

    1. Hi Vela, I hope you enjoy it! It’s a staple in my house, and I hope it becomes one for you! Take care – Meggan

  79. Perfect! My husband is happy with mayo and tuna but I need more flavor and crunch. Made this for him and he is a CONVERT. There is no going back now! We’v had it as a sandwich and part of a salad…on rice cakes…on crackers…in celery sticks…and in scooped out mini cucumber halves. Satisfies everyone.5 stars

    1. Hi Shannon, same here! I’m glad you were able to find a recipe you both love! Take care!- Meggan

    1. Hi there, are you using Firefox by any chance? There is a glitch in that browser that conflicts with the sharing buttons on the site. I checked on our side and am able to see the recipe. I’m so sorry about this! Since you left your email, I will have a pdf of the recipe sent to you. Sorry again! – Meggan

  80. I never could figure out what I was missing in my tuna salad. This is the best tuna salad for sandwiches that I have ever made. I used less than a cup of mayonnaise and an extra tablespoon of relish that we love (Wickles Green.) I had no red onion and used one shallot. Delicious. Thanks, Meggan Hill.5 stars

  81. My son was asking for tuna croissant. I usually buy those pre-packed ones but this time decided to look up for a recipe. So glad I found yours as it was simply delicious. This recipe is definitely a keeper. Thank you!!5 stars

  82. Any tuna salad recipe that omits some soy sauce can never achieve the status as “best tuna salad.” A dash of soy sauce is a game changer, try it.

  83. This is a very good, basic tuna salad recipe. As it stands it’s not exceptional. I like lots of crunch in my tuna salad and so added more celery and onion, red and yellow chopped peppers, cucumbers, capers, dill, sunflower seeds, seasoned salt, and a healthy squeeze of lemon juice. I served it over romaine lettuce. It was delicious and very filling.4 stars

    1. It’s tuna salad. You don’t need to put your entire pantry into it for it to be ‘exceptional’.

  84. Just made it for myself and my roommate for breakfast in 15 minutes, better than any tuna salad I ever brought out there. 10/105 stars

  85. I have been making my tuna salad this way for a long time because my mom did too only difference is we add boiled eggs to it once in a while not always though but anyways this is a very good tuna recipe.5 stars

  86. Fantastic recipe. Thank you for the suggestions- I prefer the dill pickle version. My family loves it!
    I’m wondering if Kewpie/Japanese mayo would take it up a notch, has anyone tried it?5 stars

  87. A completely delicious Tuna Salad recipe! Thank you Meggan Hill for posting this and the suggested alternations. We loved it.5 stars

  88. I’ve never been a fan of sweet relish nor have I ever put relish in my tuna salad…so I’m a bit nervous! Anyone make it with dill relish? Or just omit the relish all together? How did it turn out? Did you add cheese or any lettuce? TIA!

    1. I add relish to my tuna salad and I love it. Try it you will not be disappointed.

    2. I used the sweet relish to balance out the tuna taste. Then using Romaine Lettuce as the base, place the Tuna Salad on the lettuce and serve with a wedge of your favorite dill pickle.

  89. This is a very good recipe, the flavors are really balanced. I like to add water chestnuts to tuna and chicken salad for the extra crunch.5 stars

  90. excellent!made it yesterday stuffed into sweet peppers and mama it was great.
    Mustard and lemon made the difference.
    I’ll never go back to blah tuna salad5 stars

  91. Seriously the best combination of ingredients and the best ratios for the perfect mix! I never put garlic in my tuna salad before – I will definitely be following this recipe again!5 stars

  92. I’m currently stuck in the hospital with the pancreatitis I’ve had for the last 2 months, waiting to transfer to another hospital to get the surgery I need to finally start healing (I haven’t been able to eat for the last couple of weeks). Once I’m able to start eating again, I’m definitely trying the recipe! I can think of some additions or modifications I would like to try, but I want to try it your way first. It’s definitely different and interesting looking!

    Growing up, I remember my grandma’s way of making a tuna melt was to put a hefty amount on both sides of a hamburger bun, put a thick slice of red tomato on top, sprinkle that with black pepper, cover with a slice of American cheese, and broil it open faced until the cheese is melty and slightly charred on the top. Serve with Lay’s potato chips and a pickle on the side. Soooo delicious! Definitely going to try this with your recipe!

    1. This is definitely a great base recipe. I’m outta celery unfortunately, and the crunch is a must for me. so, im using a can of Diced waterchesnuts and
      celery salt in placeof. Also adding some Dijon, a bit of paprika, and at least 4 roughly chopped hard boiled eggs for sure!! Can’t wait to slather this between two toasted slices of brioche bread just like mortar between two bricks…just comparing the textures and assembly method, not the taste of course. Forgive me, I’ve been doing alot of home improvement projects lately….. can ya tell?? Lol5 stars

  93. OMGosh – I LOVE this recipe – I always double it, with 4 (5oz) cans ‘Light’ tuna, and about 4 (5oz) cans of Albacore tuna. Remember, as Meggan states, you can also freeze tuna. The recipe is fabulous as is, but of course depends on individual tastes as to quantities. For double, I DO NOT double the mayo – I found for the double recipe, 1 1/3 c mayo perfect (if too mayonaissey- gets too liquid-y in fridge). I may use a little more red onion, and sweet pickle relish (oh so good), as today when I used 1/2 c each. I used 1/2 t garlic powder instead of garlic clove, juice of 1 medium whole lemon, 1t salt, 1/2 t pepper, and ALSO ADDED about 3T Italian spices (1T Basil, 1T Oregano, 1T Parsley, or other you prefer) (I added the latter as per another popular recipe). This is my GOTO for tuna salad – delish!!

  94. This recipe is good, but I also like making tuna salad with tuna, mayo, onion, jalapeno, tomatoes, canned corn, and cilantro.5 stars

  95. This is a dish of delish! This is now my go to tuna salad recipe. I sometimes add hard boiled eggs. And I always add fresh dill at the end! It’s lovely on a bed of greens and wonderful on toast or a chaffle! Yum!! Thank you!5 stars

  96. Best tuna salad I ever made, did not change one thing. If I wanted to add ingredients, I would not have looked up a recipe for tuna salad, I would have made my own version. I would definitely make this again, exactly as is. Thank you Meggan!5 stars

  97. Excellent ! You can add extra ingredients if you prefer. However, there is no need. This recipe is simple, balanced and delicious.

  98. Not big on celery, but add celery seed. Use chopped bread and butter pickles. Occasionally throw in a couple of boiled eggs. Great recipe to add a little something to make it your own.4 stars

  99. Only 4 stars… Why.. i like mine slightly more…
    Replace celery with celery seeds.. stringy celery IMO doesn’t belong…
    add 1/2 tsp or more mustard…
    Add tomato ketchup to sweeten it…. you can add some sugar..
    Cut courgette once lengthways and then julienne for the texture
    Mince some jalepeno for the kick…4 stars

  100. Hands down the best tuna salad I have EVER eaten! Seems so simple but something so savory going on here. Delicious!!

  101. I love this recipe and wouldn’t change a thing. Nice diversion from adding Dijon and other ingredients. Perfect balance, simple and wonderful flavor!5 stars

  102. We LOVES this recipe!! I norm make 9 servings (6 cans), its all gone in a week. I add about a tbsp of fresh chives, to enhance the flavor.5 stars

    1. Hi Brian, dolphin-safe tuna is fished in a way that is more sustainable and in compliance with laws and regulations that help protect dolphins. – Meggan

  103. Was out of sweet pickle relish so used hot pepper relish instead. Wow. Will never make tuna again without it! For anyone who likes a little kick, I highly reccomend.5 stars

  104. Phenomenal! I threw in a little dijon mustard, chives, and parsley as well. Ran out of mayo so I substituted a few tbsp of olive oil instead and it turned out beautifully.5 stars

  105. Love this recipe. I made this with Mexican mayonnaise and eliminated the sweet pickle relish. I served this on toasted sourdough bread and I thought it delicious!

  106. Delicious Tuna recipe!! I added twp small red chilis and added a dash of cayenne pepper for a little heat😍 My husband loved it!!❤5 stars

  107. This tuna salad is by far the absolute best that I have ever had in my life! Do yourself a favor … make it for yourself and make it for your friends if you are looking to wow them and win them over!
    In my this relish I used Jalapeño relish and added an extra large clove of garlic … so incredibly good5 stars

  108. Very delicious recipe! Super quick and easy, great served many ways. I added a jalepeño for a little spice but it’s great both ways.5 stars

  109. WOW! Truly the best tuna salad I’ve tasted. First time making it. Followed directions (reduced portion), substituting yellow for red onion, and it is amazing. Probably even better with red onion, will test that next time. No need to ever make another version of tuna salad IMHO. Thank you for taking it to the next level.5 stars

  110. I absolutely love this recipe. I cannot stand tuna, but I usually make tuna salad for my husband, but only eat enough to make sure it isn’t over salted or anything. I made this for him and I actually liked it. I think the lemon juice and garlic made the biggest difference. Thank you for sharing this recipe.5 stars

  111. I made this and it was delicious! I’m making more today. I’ll guarantee this is the best ever. Thank you and I give it a 10 star.5 stars

  112. Just made this the best ever tuna salad Ever!!
    I did use white pepper not black and added some dill otherwise followed receipe. Delicious. Thank you5 stars

  113. I can never leave this recipe I eat like 10 tins of tuna a week just because of this. It’s just perfect I recommend this and this only5 stars

  114. My favorite way to prepare tuna salad is with fresh steamed or poached tuna, served on toasted homemade sourdough with a glass of white wine.4 stars

  115. Never had a tuna melt grilled cheese style…only open faced. This tuna salad is the best I have EVER had and toasting the sandwich on the stove. It was perfection!!! It had everything. Crispy, buttery, salty, acidy/lemony, crunchy, and very slightly sweet. It was better than any fancy fish sandwich. Better than anything I’ve eaten in a restaurant! Thank you!5 stars

  116. Just the way momma liked it, If I can say so, it’s just like hers and it melds really well with macaroni, And is excellent on a Ritz cracker, Awesomeness’.

  117. I made this with only one can of tuna, and substituted a bok choy stalk for celery. I’m not a huge fan of celery. It is delicious and a little less tuna-y for my husband who hates tuna, but liked this. Simple, easy, and most of all, delicious.

  118. Nothing left to be said…..Absolute Perfection. I used hot dog relish since it’s what I had in the house. BOOM! I’m convinced that this recipe must have snuck out of a restaurant somewhere!5 stars

  119. I just finished making this and taste tested it. Made a half recipe, used celery seed instead of celery (since there’s no celery in my house, and I have some sensory issues with celery anyways), decided to use about a 1/4 of an apple as a mix-in, and went a little easy on the relish and the onion.
    I must admit I was a little nervous since I don’t like relish or onions, but one taste and I had to stop myself from shouting! This is amazing, and I appreciate all the little tips you give for substitution. Going to have to make this again next time there are hard boiled eggs in my house.5 stars

    1. Wow Lindsey, I am so glad you ended up liking it! The hard boiled eggs will definitely be a great addition next time. – Meggan

  120. Good recipe. very tasty. But ever since I discovered Dill pickle relish, that’s all I ever use in recipes.

  121. This is nearly identical to what I’ve been making for fifty years, with the addition of two hard boiled, chopped eggs. Also, I use sweet white onions, and don’t usually have celery to include. IMHO, the sweet pickle relish is what sets it apart.5 stars

    1. Hard boiled eggs sounds delicious for this recipe, I’ll have to try! Thanks Karen! – Meggan

  122. I’ve never much liked canned tuna, but this combination of ingredients has sent my taste buds to the clouds! I recommend this recipe to everyone I know!5 stars

  123. I love this tuna salad. I did not have celery, used red, yellow, orange peppers instead. Fantastic, I added extra red onions, delish!!! I never thought of adding fresh lemon juice or garlic….perfect!!5 stars

  124. I chopped a bread n butter pickle since I didn’t have relish and it turned out really good! Thank you for the note about Mayo, I’m normally a huge fan next time I will use slightly less than the recipe calls for.5 stars

  125. This tuna salad recipe is the bomb. com!!!! I added a bit more sweet relish and it made for a tasty sandwich!5 stars

  126. OMG! Wow. I always mess up my tuna salad and so I thought I would try yours out. This is fantastic and I did not have any onions so I put in chopped up Apple with the celery and I used seed salt with turmeric and it was amazing I love this recipe thank you5 stars

  127. I made it for a midnight snack! Best recipe so far! I added a little sugar and egg to mine though and it was still so good!5 stars

  128. I discovered that adding a tablespoon or so of sugar neutralizes the overly fishy taste that Tuna often has.

  129. Taste great, I substituted light mayonnaise and it didn’t make any difference still great text I used to love going to a restaurant and having a tune about but all the restaurants I go to have stopped making tuna melt. What’s wrong with these people LOL5 stars

  130. Made this exactly as written- excellent. To bring it up a notch the next time, I added tarragon!! Wow! Just a teaspoon or two will do it. Yum!!!5 stars

  131. Thank you for the great recipe. I’ve made this recipe many times at this point and it’s excellent every time!!! I often sub in Japanese Kewpie mayonnaise because I like the slight sweetness it lends to the recipe.5 stars

  132. Hi Meggan,
    I also made your tuna salad. (canned in water) It is absolutely delicious!! I’ve been trying to get my youngest son Jude (12) to try new things. Processed is almost all he will eat. I made him the stuffed tomato option. I used cherry tomatoes instead. Only to make it less overwhelming. I cut the top with a small knife like a pumpkin. Used a toothpick to scrape the inside and kinda shake out the insides. The tuna salad makes the perfect paste to reapply the top. It’s a very easy finger food. I’ve even served them as hors d’oeuvres. My son loves them!! Thank you so much!!!5 stars

  133. I always use red wine vinegar for tuna melts (swiss cheese, too) I have often found that my tuna fish salad ends up runny no matter what I use in it, I’m thinking it’s the celery? Love your version and will try it this weekend. Wish me luck, no matter how much I drain the tuna or towel dry the celery, it ends up with watery salad the next day.5 stars

    1. Hi Vicky! I hope you love our recipe but if it separates, just give it a stir! I always make it ahead and it’s fine, but now the pressure is on. I hope you love it! -Meggan

    2. Perhaps the extra LIQUID vinegar is making it runny, rather than the dry celery.

  134. Delicious! Added a good handful of chopped parsley and a dessertspoon of chopped capers. Didn’t have pickle relish so used one large pickle finely chopped instead. Then decided to go all out and finely grated the zest of half a lemon. Glad there’s leftovers!!!5 stars

  135. Wow! That is the BEST tuna salad recipe!! Had it on wheat toast with avocado slices and lettuce, yum!!!!5 stars

  136. Perfect! I made it with dill relish instead of sweet because I’m cutting carbs and this was DELICIOUS5 stars

  137. OK. I am just one person with one can of tuna. I cut the recipe by 1/4 but I forgot to read the note about heavy on the mayo. That was way too much 1/4 cup per can of tuna. I don’t even have a 1/4 cup measuring cup. My smallest is 1/3 so I filled it about 2/3 full. I could have used more onion and relish, but perhaps the mayo drowned it out. If I attempt this again I will try 1 tablespoon of mayo and more onions and relish.

    1. Hi Birder, I’m sorry about your tuna. I would definitely recommend starting with less mayo if you’re sensitive to the taste. I hope your next tuna salad is better. – Meggan

  138. I had a tuna wrap from a deli while we were traveling. I have been trying to replicate it for awhile now. This is it!! So delicious.5 stars

  139. Very good recipe. Added a tablespoon of dijon and a some extra celery and relish to add a bit more flavor4 stars

  140. Great base! I added some mustard and mushroom umami. Subbed green onion for celery and a shallot for the onion and garlic lol so I tweaked it a ton but thanks for giving me an idea! My husband is enjoying this for lunch this week!

  141. Best tuna salad ever! We couldn’t believe how delicious it was. A delicious balance of everything. Thank you!5 stars

  142. I am going to try this Tuna Salad recipe.
    However, I only want to use 2 5 oz. can of tuna.
    From the perspective of the tuna ingredient, I am halving the recipe.
    But, if I apply the reduction factor of 1/2 to all ingredients, the celery looks like its being short-changed.
    1/3 Cup becomes 1/6 Cup — how do you even measure 1/6 Cup?
    Also, some of the other ingredients seem to be poor candidates for halving.
    I have always wonder if it is possible to reduce a recipe by some factor by applying that factor equally to all ingredients!
    I suspect the process of reducing a recipe is NOT always a linear one — what do you think?

    1. Hi Ray, I would recommend just using half a rib of celery. Culinary math is tricky sometimes when reducing recipes, so 1/3 of a cup is 16 teaspoons, half of that would be 8 teaspoons, or 2 tablespoons plus 2 teaspoons. I hope this helps! Take care – Meggan

    2. Ray,
      This recipe calls for 4 – 5 oz cans of tuna. If you are using a single 2.5 oz can of tuna, you would have to divide each ingredient by 8! I divided by 4 because I used a single 5 oz can, here is what I came up with, you would have to divide by 1/2 again:

      5 oz can tuna
      <1/4 cup mayo
      4 tsp celery
      1/2 T red onion
      1/2 T sweet relish
      3/4 tsp lemon juice
      1/4 clove garlic
      salt & pepper5 stars

  143. The nutrition content appears to be incorrect. For 2/3 cup of the tuna salad, it’s only 1gm protein?

    1. Hi Pamela, you’re totally right, it was wrong. It was only pulling 4 ounces of tuna total, not 20 ounces (because we had it listed as 4 (5 ounce) cans and didn’t correct it). It’s fixed now! 19g protein per serving. Thanks for finding that, and I’m really sorry. So embarrassing. Thanks. -Meggan

  144. Just made this… it’s fantastic with some key alterations. I was saddened by absence of celery, so I added celery. I also topped the salad with some delicious roasted red peppers. Next time I’ll add some lemon juice and see how that goes 🙂 And maybe a little less sweet. Overall, super delicious recipe.5 stars

    1. Hi Veronica! I’m so glad that you added the celery, food should never make you sad! I’m glad you enjoyed the recipe! -Meggan

  145. I have been making tuna salad for 20+ years. Never have I ever. This is so similar to what I’ve always done. BUT, this is next level. Exactly why I looked on line to see if there was something even better than mine. There is! Yours!5 stars

  146. Haven’t tried this yet but I’m sure going to. I’m also going to try some of the other sandwich recipes. Thanks for the site.

  147. SO GOOD! And if you like spice I highly recommend adding a tablespoon of potbelly hot peppers (it’s a giardinara mix w more like green olives) and it perfects this recipe and adds more crunch. love it on toasty seedy grain bread

  148. Yummmmm! I chopped everything finely, omitted the sweet relish & onions (SO can’t handle the latter), added extra kalamata/green olives & used leftover grilled Ahi tuna shredded! Taking this, (as well as homegrown tomatoes, sliced avocados, water crackers & Brie) to the beach later & can NOT WAIT!5 stars

    1. Hi there, glad you enjoyed it! You can keep leftovers in the fridge for 3 to 4 days in an airtight container. – Meggan

  149. Wow really good recipe. I used it for Salmon Coho (not my favorite ) and your recipe came out great! Thank you, Diana

  150. I just made this recipe which BTW was my first time making tuna salad! It turned out Amazing! I did leave out the celery since I didn’t have any on hand and it was still awesome. Put it on some white bread with some Romaine lettuce, tomatoes and strips of bacon. Super fast and easy to make and completely delicious!5 stars

    1. Hi Kimberly, the recipe card is in the post and it lists out how much of each ingredient you’ll need. Sorry about that! – Meggan

  151. I gave it four stars because I prefer the dill relish. I also prefer my tuna melt on sourdough bread with cheddar cheese. That’s my preference. If you have never tried it, you might wanna give it a whirl. I’

  152. Am I allowed to say it? FREAKIN’ AWESOME!! Bachelor number 1 here and I love to cook. A simple meal with a simple recipe designed to impress. With a glass of Prosecco……………..ummmmm.5 stars

  153. My family and especially my husband and I love this recipe!

    We like things really zesty and crunchy so we add more of the following ingredients: 2 ribs of celery, 4 tablespoons of relish, extra yellow and red onion, and I chop up two pickles for some salty not sweet flavor (Claussen brand pickles are the best!) I don’t add extra garlic or lemon juice to the recipe though.

    As a pregnant woman, It’s hard to find protein sources outside of the usual chicken and beef. I use the brand Safe Catch tuna and this is just the best recipe and healthy too! Thanks so much.5 stars

  154. This is an uninformed recipe from the get-go. Tuna in water? What a waste: water leaches out most of the omega-3 oils and flavor! Then you say if you buy tuna in oil, smash the oil out through a sieve – whoops, there goes the omega-3’s again. The best possible scenario is to buy tuna in olive oil – dump tuna and oil into the mix, and use less mayonnaise…5 stars

    1. You are certainly entitled to your opinion, but my personal preference for tuna packed in water does not make me “uninformed.” It is just my “preference.” I am not eating tuna salad for the omega 3’s and not ever dish has to be maximized for its nutritional value. I do love when people are able to tweak recipes to their own preferences, in your case using tuna packed in oil and using less mayonnaise. Enjoy! -Meggan

  155. You were so rite less than 10 minutes with crackers and or toaster bread filling better the next day children loved it

  156. This was the best recipe I ever made. My 96 years old mother in a low never eat tune in her life. I toasted 2 slices of rye bread 1 slice of tomato and a small amount of lettuce. She loved. She sad, please make more. I hand chop all the ingredients very fine. She asks me what was in the tuna. I sad Tuna5 stars

  157. Wow, your recipe is so awesome. I have never known this recipe. Thanks for sharing. I will try to follow your recipe and I hope it looks delicious as your picture. I will share this recipe for my friends and my family. I think they love it too.5 stars

  158. Delicious. I made this as an appetizer (my husband thought is dinner 🙂) you don’t taste the actual onion and garlic. Very flavorful.5 stars

    1. Hi Tracy, it should keep in the refrigerator in an airtight container for 3 to 5 days. Just make sure it gets refrigerated as soon as possible after you make it. – Meggan

  159. Love this recipe as it is how my mother made it with one exception: Sub out the lemon juice and use dill pickle juice instead. We use sweet relish to offset the tang of the pickle juice.

    On light toast with some crispy iceberg lettuce…yummy.5 stars

  160. Normally I tinker with a recipe but this one seemed to have everything just the way I would expect right from the start. I was very impressed with the balance of this salad, keeping it for future reference! Looking forward to seeing what else you have! 🙂5 stars

  161. I usually don’t leave reviews for recipes, but for this one I had to make an exception. This tuna salad is fantastic. I was a little bit skeptical of the addition of the sweet relish, but I had some so I gave it a shot. Delicious. The fresh garlic was also a lovely touch which I hadn’t thought of adding before. Enough savory power, enough zip, just a touch of sweetness from the relish, it really worked. It all came together to create a lovely combination. My kids–who found the fishy smell of the tuna off-putting–loved it. Also, I used frozen chopped celery. I was worried that it wouldn’t come out well with the frozen celery, but after reading accounts of success with it I tried and it was wonderful. Thanks for the delicious recipe!5 stars

    1. Hi Christina, that’s wonderful! Thank you soo much for the lovely comment, I’m glad your kids loved it. – Meggan

  162. This recipe is very similar to the tuna salad I’ve made for years, with a couple of exceptions…
    First, I love good mayonnaise (I use Duke’s), but 1 cup of mayonnaise is just WAY too much, IMO. Only 1/3 – 1/2 cup is needed.
    Second, it has more balance and zip with the addition of 2 tablespoons of Dijon mustard (regular yellow is okay too).
    Overall very good recipe, but be careful unless you like a whole lot of mayonnaise.

  163. Hi, I love tuna salad sammiches,but I usually only use mayo and relish. I’m going to try it with the other ingredients you listed, especially the lemon juice (fresh squeezed, of course) and garlic.Also, I love to cook salmon on the grill, with a little bit of butter and dill weed, over hickory chips. I always cook a big fillet, and use the leftover salmon and to make this salad with salmon instead of tun. Delicious!!!

  164. I love tuna but I’ve always found it difficult to make just right at home. This recipe is amazing! I use it all of the time! Definite winner!!!5 stars

  165. I like to substitute avocado for the some of the mayo. I’ll also add sun dried tomatoes, finely diced up into the tuna mix. I do not like red onion as much as white onion (which is a little sweeter in my opinion). I also do not add extra salt. There really is no need. It’s one of my go-to meals!

  166. This really is the BEST tuna salad recipe! I usually just throw a little of this and that I to my tuna when I make it and sometimes it just isn’t quite “right”. But this recipe takes all the guesswork out and the result is the perfect tuna salad. It’s worth putting in the fresh ingredients rather than dried— so take the few extra minutes and do the chopping!5 stars

  167. I love this recipe and added a little mustard.
    Does albacore make a difference?
    Thank you.
    Lizzy5 stars

    1. Hi Lizzy! I have honestly never made this with albacore. I tend to stay away from it because of the higher mercury levels, I just love tuna and I’m always eating my limit. So if I eat albacore, that just means less. So I’m not sure! I imagine it’s just personal preference. I love the idea of mustard. I might try some Dijon next time. Thank you! -Meggan

  168. I also add sautéed onions in butter to the melt and sliced tomatoes! Killer☺️. Only problem is turning over😋5 stars

  169. We make ours a tiny little bit differently than this but the most important thing to remember is: buy quality, wild caught albacore. In a side by side taste comparison, salad made with the cheap stuff tasted like it washed up on shore and laid in the sun for awhile before processing. The good stuff does not have that off-putting “hey I’m a fish” odor. 😊5 stars

    1. A word of caution on Albacore. It has the highest mercury content. Best choice is Skipjack, also labeled as chunk light. Even Yellowfin is safer but it’s larger than Skipjack. It’s best to go for smaller varieties.

  170. I’m SOOO glad to see that you didn’t add mustard (gaaag)! I make my tuna almost the same way, except that I add a bit of fresh minced dill when I have some. Also, try using “Duke’s” mayo. It’s absolutely delicious.5 stars

  171. This is excellent! I made a tuna melt with a toasted pita, melted sharp white cheddar, tomato and sprouts. the sprouts give it a fresh nutty flavor. I work on a yacht and will be making this for my crew!5 stars

    1. Hi Mike, agreed. Sometimes the nutrition calculators have values that are totally wacky. I recalculated it within the recipe card and got 264 calories per serving without bread. That’s assuming about 2/3 cup tuna salad, so if your portion is smaller, your calorie count might be smaller. I’m assuming 6 servings per batch. Thanks for pointing that out! So sorry about that. -Meggan

  172. Best over leafy green lettuce with tomato slices. I put it on lightly toasted Oro wheat with buttermilk ranch dressing for lunches. The addition of garlic & lemon put the right touch on this recipe.5 stars

  173. You can also substitute avocado instead of mayo or mix reduced amount of mayo with avocado (using a food processor to mix the avocado with the mayo–or just use all avocado. Another option is to use the mayo that’s made with avocado oil.

  174. I used kalamata olives instead of pickle relish. I don’t want my tuna salad to be sweet. I also added water chestnuts for extra crunch. And I added some Italian seasoning. It was very good! I think the mayo amount is a bit too much so I added an extra can of tuna. Next time I will just use a little less mayo. Maybe 3/4 cup.5 stars

  175. I used Veganaise instead of Mayo and added avocado, serrano, tomato, cashews, and a little bit of mustard and it was FANTASTIC! Thank you!!5 stars

  176. Just made this for lunch and we both loved it. I didn’t find that it needed any additional salt since the pickle relish is already salty, but that’s just a matter of personal preference. I’ll definitely be making this again. Thanks for a great recipe!5 stars

    1. Yes! I used to do this all the time, I had a friend from Ukraine and that was his preferred salad. Tuna with eggs. It is literally so good, and I haven’t thought of it in years. Thank you for the reminder! -Meggan

  177. I made this tuna recipe for my family. Now this is the only tuna recipe I make. They love it. Thank you.5 stars

  178. Awesome recipe
    Easy to follow, simple and yet so delicious and nutritious! This will be on top of my favorites now.5 stars

  179. This is soooo good! I added half the mayo and had it with a simple salad on the side & Croûtons. It was delish!5 stars

  180. It looks so healthy and yummy. My son loves to eat so much and ask me make it for her whenever i have free time. It helps to enrich my recipes for my family. not only this recipe, i also love all your recipes. Thanks for your sharing.5 stars

  181. Good tasting – I subbed Sweet Pepper Relish, white onion, and celery salft for the celery and left out the garlic (inadvertently), and it was excellent. Bookmarked.5 stars

  182. I agree with all, except the sweet relish..I detest sweet relish in deviled eggs as well. Both always reminding me that as a boy I had to suffer through what seemed to be many endless Presbyterian “after church pot luck lunches” with my family! What I do is add two teaspoons of Wright’s “Liquid Smoke” with two of the large cans of solid white tuna IN OIL, and mix in well at the end. This addition tastes exactly like “smoked” tuna fish salad, and it’s a very pleasant change,. The upshot of my doing this is that I get many compliments on my “Smoked Tuna Salad”! Try it…for a pleasant change!4 stars

  183. I LOVE tuna salad. It’s my comfort food and I’ll order it anywhere as well as make it at home a good bit. I was looking for a new recipe today because my current one just wasn’t hitting the spot.

    This. Is. The. Best. Tuna. Salad. Ever.

    Trust me. I was worried the garlic might be too much but I used a normal size clove and just went for it. I’ll never use another recipe. This one is incredible.5 stars

    1. Im worried about the relish, but might add some dill, looks yummy 😊 about to make it an put in a soft white roll as that’s all I have !

      Thanks for the inspiration 😊

      Teena5 stars

  184. My wife is catholic and since it’s lent we eat fish on Friday. Being that co-vid 19 has shut down all the restaurants, this was awesome! Thanks5 stars

  185. Trying to find different things to eat during our national quarantine and this recipe really kicks up the tuna fish sandwiches from days past. I used cajun spice and black pepper and served open face on wheat thins. Awesomeness! How do you keep from eating it out of the bowl before you get it on your plate? Thank you for making day 13 lunch exciting and flavorful!5 stars

  186. Started trying to eat healthier and this mostly ticks the boxes for me. Thanks! Any tips to help reduce sodium?5 stars

  187. I added capers and skipped the salt. But what a delicious recipe thanks for sharing such a delicious treat. I’m making tuna melt sandwiches tonight. But I’m also doing a tuna wrap for myself. YUMMY 😍5 stars

  188. Wow, you’ve covered all the bases on possible variations of tuna salad. Not much more to add, except these two ideas: Sometimes I mix in shredded cabbage (sort of a glorified coleslaw!). Also, for wraps, I use tortillas or raw (veggie) wraps. I like to use vinegar a lot and absolutely don’t use any other kind other than balsamic.5 stars

    1. The best tuna salad recipe ever!!! This is the first tuna salad recipe I’ve tried to make. To my surprise, it’s better than then deli!!! I also added it to my regular salad! Now I can save money by making my own sandwiches for lunch!! Score!! Thanks!5 stars

    2. Thank you so much Christina! Such high praise. 🙂 I’m really glad you like it! -Meggan

  189. Thanks for the tip about lemon juice! I didn’t know that.

    Why not use tuna that’s packed in rice brain oil? You won’t need mayonnaise. I looked up rice bran oil, and it’s very healthy stuff. Tastes good, too. Pour off some of it. I always chop up an onion and stir in some sweet relish.

    This will surprise you: Forget the salad and the bread. Heat the tuna up in the microwave and eat it with a spoon.

    Hot tuna!

    Thanks from Jim Shea in Thailand5 stars

  190. Husband and I tried this tonight. We kept the ingredients as listed except halved the mayo and even then that was way too much and had to add more tuna to compensate. Still, it is an interesting recipe with a crisp, fresh-feeling, fresh-tasting crunch that I think we are going to keep around for a while.5 stars

  191. I have never been able to make good and tasty tuna salad. Never! This recipe is exactly what I’ve been trying to do. It is absolutely delicious. It has all the right taste bud flavors. I seasoned it a little Cajuny, so it lights up and pleases. So tasty!!! Thank you fir this recipe. My search is over.5 stars

  192. Great recipe! I had way too much tuna on hand and I love how you even mentioned what to do if you only have oil-packed tuna and your tips of how to adjust the tuna salad recipe to personal tastes. Overall, great recipe and great suggestions! Thanks!!!5 stars

    1. Hi Amy, I definitely have. Sometimes I’m just too lazy to chop veggies. I do like the crunch though, and the flavor. If you don’t want to use them, just omit them entirely (you will obviously have less salad overall) or you could replace them with something you DO like, such as carrots? It sounds weird but I’ve tried it, I like it. Or just nothing. You could also add in hard-boiled eggs if you’re feeling crazy. But just leave out whatever you don’t like! Thanks. -Meggan

    2. Hi Joanne, we have no idea why Amy was thinking of leaving those out (she hates them? allergies? who knows). -Meggan

    3. Yes I have and it was great..just not a heavy crunch. I dont like the onions and celery either. And it was still good to me. Had a light crunch from the sweet relish. I also added a little honey mustard to mine for a little extra flavor.5 stars

    4. Yes. I added eggs, honey mustard and extra sweet relish for crunch. I dont like those either. I ommitrd the garlic as well. It was really good on a sandwich and I ate some chips with it.5 stars

  193. Hello,

    How long can the Tuna Salad last in the fridge? I would like to use this for lunch meal prep.

    Please let me know

    Thank you5 stars

    1. Hi Kazekage, 4 days at the most. That’s the standard CDC amount of time for leftovers. The texture might also change a little bit after a few days. So as far as food safety goes, 4 days yes. But as far as your personal taste, you’ll have to see if you still like it at Day 3 and 4! I have never had a problem but everyone is different. It’s a great meal-prep idea. Thanks! -Meggan

  194. Hi Meggan!

    This tuna salad recipe looks so yummy! My tuna salad usually comes out different each time because I just throw a bit of this and bit of that, each time.

    I’m going to have to actually make THIS recipe because it looks divine!

    I also wanted to let you know that I featured this recipe on my “49 Easy, Healthy and Nut-Free School Lunch Ideas” post round-up, with full credit back to you and your wonderful website.

    Thanks for sharing such a great recipe with us!
    -Cherelle5 stars

  195. Excellent recipe, still don’t understand why every single recipe online has to jibber jabber for fifteen minutes before getting to the point, list the ingredients and quantities first then put your big ol’ spheel after because I’ll already have my browser closed and be eating by then.5 stars

    1. Hi Bob, you should ALWAYS look for a “jump to recipe” button at the top of every recipe website you go to. Most sites (such as mine) have them, so it saves you the trouble of scrolling. It takes you right to the recipe. As for why we jibber-jabber, that’s how we make money. So just look for that button! Sorry for the trouble. -Meggan

  196. I add as much celery as tuna practically as I <3 celery. I use a lot of relish but prefer Cain's Tangy Dill Relish instead of sweet, and use Old Bay Seasoning as it already has paprika in it. I use white onion as that's what is always on hand. I add extra lemon juice and lots of fresh ground pepper, but have never tried adding garlic … hmmm.5 stars

  197. Awesome recipe! I was looking to jazz up my standard tuna,mayo, boiled egg, and relish recipe and this is it. The lemon,red onion and garlic just give it something extra that my go to recipe did not have. I also added celery salt instead of celery I like the flavor of celery just not the celery itself. Does that even make since? LOL Thanks!5 stars

    1. Thanks so much Jennifer! Yes, that makes sense about the celery. Celery can take a lot of effort to eat! 😀 -Meggan

  198. I usually make tuna salad as side dish in my busy day. That’s great you share tips and a lot recipe for canned tuna, thanks so much.5 stars

  199. Tuna Salad is great! It is a perfect combination, I always love fish, they are always on my menu. added Tuna Salad to the menu for the weekend. Thank you for sharing the recipe to do it5 stars

  200. Best. tuna. salad. EVER! I can’t wait to try the tuna melt recipe. I sampled the final product before adding salt and pepper and it was perfect… I added the salt and pepper and tasted it again. I died and went to heaven. Thanks for the awesome recipe!5 stars

    1. Thanks Brian! I love that you think it is the best! Maybe I should put ‘ever’ at the end of the recipe title? 😀 Thanks for your feedback! -Meggan

  201. I followed your instructions. It is really delicious and fragrant. a special recipe, only a little celery, I don’t seem to fit its taste5 stars

  202. The ingredients are on point but the bread is completely too burnt for my liking. I honestly wouldn’t even have use that bread for the picture , it throws the whole mouth watering idea off. Yet I’m sure it taste good just wayyyyy to burnt to sell to the public.5 stars

    1. The photographer that shot this recipe for me was fired in January. It’s on my list to reshoot, so hopefully soon I can get this fixed. Thank you, sorry about that! -Meggan

  203. This is the basic recipe I have always used but I add 2or 3 chopped hard boiled eggs, lemon juice and finely chopped red and green pepper!5 stars

  204. 1 Cup of mayonnaise is way too much. I had to add another 5 oz can of tuna into the mix just to make it reasonable, and even then it was too much mayonnaise. I suggest people start with half a cup of mayonnaise and adjust accordingly.4 stars

  205. Your ingredients/proportions worked out fine….love tuna salad.  But I love as a sandwich.  In the store debating between french bread and potato rolls????  This time went with the soft and chewy potato rolls.5 stars

    1. Thank you so much Robert! That means a lot. I love it too so it always makes me happy when someone is willing to try it. 😀 -Meggan

  206. FOUNDATION TO A GREAT RECIPE. I’m admittedly a bit obsessive about following a recipe to the letter the first time I try it (to be as objective as possible in my review), but it’s rare that I have all ingredients on hand to do so. This time I did. and went for it. One cup of mayo sounded like too much, but given all the positive reviews, I just threw it in. I should have gone with my gut and started with half that amount and added more if necessary–with the full cup, it looked like a mayo soup. Fortunately I had a six-ounce can of tuna on hand to mix in. With that, the consistency was just right for my taste.

    With extra tuna salad, I split the batch into two before seasoning. One I seasoned with salt & pepper per the recipe, the other I used Old Bay seasoning (and also added two diced hard-boiled eggs). Both were excellent, but will go with less mayo, Old Bay and eggs as my permanent go-to. Thanks for sharing this!5 stars

  207. Hi,

    This was great. It taste like a deli-style tuna sandwich with rye. It taste fresher and better. Instead, I used a quarter of squeezed lemon to replace of the lemon juice. Also, Albacore. Thank You for this fresh receipe.5 stars

  208. Girl, tuna never gets old! This recipe is really good. I make my own mayo to keep the sodium down. I had NO idea Hellman’s was so salty! Keep the recipes flowing, thanks for this classic! 5 stars

  209. Yum! Gotta have that pickle on the side when having a tuna sandwich! I used a dill pickle instead of sweet for the relish (personal preference), but it was delicious! What kind of pickles do you usually prefer? I like Bubbies because they don’t use vinegar in their brine. Thanks for sharing!5 stars

    1. Hi Sam! I’m super delinquent in replying to your comment. I ADORE Bubbies products, I always have the kraut in my fridge. A spoonful a day for gut health at minimum, or it’s the easiest way to add a side of vegetables to my plate without any prep at all. I love the pickles too! So much better than the shelf-stable ones (gross). Do you ever work with bloggers? I love you guys. Have a great day! 😀 -Meggan

  210. I am probably really late to the party but I love a good tuna sandwich. I am on board with most of this but the sodium content is a bit high for me. I also meal prep my lunches for the week and had to think of ways to keep my tuna from becoming too watery over the course of a couple of days. I borrowed an idea from subway. I use tuna in water but take the draining of the water a bit further than most so that I get the tuna very dry and very well mixed. Their technique is on youtube & it works very well for the water I always seemed to have at the bottom of my mixing bowl.. I also add only lemon or lime, celery and mayo. However, i am experimenting with using both greek yogurt and mayo for the extra nutrient boost. For the yogurt I will try to drain it of whey so that it does not become watery over the couple of days it takes for me to consume the tuna salad. I also add the veggies to the sandwich as toppings. I typically add spinach, lettuce, bell pepper, red onion, shredded carrot & mushroom. For the meal prepped sandwiches for lunch I add a slice of cheese (preferably a cheese with a lower so sodium content and as few additives as possible) & little Dijon to the bread and pack that separate from the tuna. The veggies are also packed separately in either a baggie or reusable container.

    This is a little extra work when I am ready to eat at lunch  but allows me to get a serving of veggies in a D.C. Meal prep my lunches for a couple of days at the same time.

    FOr the grilled sandwich I recently read that using mayo instead of butter works very well. Ive not tried that yet but I’d like to try mayo made with olive oil for this’d technique as it would be  slightly be lower in saturated fat.

    Will definitely add minced garlic to this. 

    One last thing finely chopped dried fruit like tart cherries or cranberries are also great additions.

    I know it doesn’t seem like it, but I love your recipes. However, I do have to modify them for sodium & fat as I am on a weight loss journey. I like the flavor profiles of your recipes. 🙂

    Thank you so much for your wonderful posts.5 stars

    1. Such a great idea! I make curried chicken salad on a weekly basis, I’ve never tried adding it to tuna salad. I’m sure I will love it. I can’t wait to try it! Thanks Barbara. 😀 -Meggan

  211. Just made your tuna salad recipe. Wasn’t in the mood for bread so used butter lettuce to wrap. May never eat it any other way! Thank you!5 stars

  212. Hmm. Thanks for the advice as I never thought of adding pickle relish
    or lemon juice
    & garlic. It taste Great already…

    Now for the tuna, are there not more omega 3’s in oil pack tuna?

    Well I grabbed my cans of whitefish & tuna as only had that lying around, but just before adding I finally realized that its Friskies tuna n whitefish :-O
    A close call but at least the cat is happy. I’ll have to wait till I get to the store tomorrow so I can be happy 🙁5 stars

  213. Wonderful recipe! I am a bit finicky when it comes to tuna salad but the ratios and flavours in your recipe were PERFECT!5 stars

  214. Hi Meggan,
    . I Love a good Tuna Salad but I lost my receipe over the years. I came across yours online and decided to give it a try. I did make a few modifications though. I pretty much followed your receipe as you have it. What I did change, was I finely chopped sweet pickles in the processor instead of Sweet pickle relish. I used the same amount as your receipe called for. I also added 2 Hard Boiled Eggs, finely chopped. I used 1/2 cup of Miracle Whip and 1/3 cup Kraft Mayo, instead of 1 cup of Mayo.
    I’ve been told that this is THE best Tuna Salad I’ve ever made. Thank you very much for getting me back on track with Tuna Salad. Very Sincerely, Teddy5 stars

  215. Hello Meggan,
    I’m old, like really old.  Growing up and until I think like the 80’s all tuna was packed in oil.  Then someone figured out packing it in water.  Now you can buy either way.  I prefer the oil packed as I grew up with it.  I just take the tuna out of the can in my hands (well washed) and squeeze the heck out of the tuna over the sink.  Then I make whatever I want with it.  Like your yummy tuna salad recipe. I think the oil gives the tuna more flavor.  But everyone can decide for themselves.  My grandchildren swear they only like water packed tuna.  But they gobble down my oil packed tuna every time.   I think I’ll wait a few years to tell them.  5 stars

    1. Hilarious, Nora! And actually, I’m obsessed with oil-packed tuna now. I finally tried it. And it makes sense because more fat, and fat is DELICIOUS. So yes. I’m a changed woman. 🙂 I appreciate your comment!

    1. Hi Joe! I like both kinds of relish, glad you made it to your taste. To make a melt, spread butter on two pieces of bread (1 side of the bread). Take 1 piece of bread and place it butter-side down on a pan over medium-high heat. Add a piece of cheese and 1/4 cup or 1/3 cup of tuna salad. Top with a second piece of buttered bread (butter side out). When the bottom piece is golden brown, flip it over and cook the other side. I hope this helps, please let me know if you have any other questions! Take care.