Go Back
+ servings
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.
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 sandwiches (1/2 cup salad each)
Calories 345kcal



  • In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic. 
  • Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or cover and chill until serving.



  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 1/4 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 (1/2 cup per sandwich).
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 0.5cup | Calories: 345kcal | Carbohydrates: 3g | Protein: 19g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 516mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg