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A tuna salad sandwich on toast.

The Best Tuna Salad Recipe

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. Yield: About 4 cups, enough for 6 sandwiches (2/3 cup per sandwich).
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 sandwiches
Calories 264kcal


  • 4 (5 ounce) cans tuna packed in water drained
  • 1 cup mayonnaise (or less to taste)
  • 1/3 cup finely chopped celery about 1 rib
  • 2 tablespoons red onion minced, about 2 small slices
  • 2 tablespoon sweet pickle relish or dill relish
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • salt and freshly ground black pepper


  • 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.



Make a tuna melt:

A tuna melt is basically a grilled cheese sandwich with tuna in it (and tomato, or even BACON).
  1. Heat a skillet over medium-high heat. Meanwhile, butter one each side of two slices of bread. I like a white or wheat bread with lots of toast-able surface area.
  2. Lay one piece of bread in the skillet and top with a thick layer of your tuna fish salad.
  3. Top with a piece of cheese (preferably American) and a second piece of buttered bread (butter-side up).
  4. When the bottom bread is golden brown, carefully flip the entire tuna melt.
  5. Continue cooking until the second side is browned. Remove and devour!


Serving: 0.66cup | Calories: 264kcal | Carbohydrates: 3g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 280mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg