The Best Tuna Salad

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

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

Total Time 5

Servings sandwiches (1/2 cup salad each)

Calories 345kcal

Author Meggan Hill

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

US Customary - Metric

Instructions

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.

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

Nutrition