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Tuna Salad is a quick and easy lunch or snack that is high in protein and flavor! Make up a batch and eat it with crackers or on a sandwich.
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This classic Tuna Salad recipe is a great dish to have on hand for a quick lunch, snack, or light dinner. The ingredients are budget-friendly, it is high in protein, and it tastes delicious!
Ingredients in Tuna Salad
- Tuna – for a more subtle tuna taste and a drier texture, use water-packed tuna. For a softer texture and a stronger tuna taste, use oil-packed tuna.
- Shallot – shallots have a lighter flavor than white or red onions. Perfect for this tuna salad.
- Celery – celery adds good taste and a great crunch.
- Sweet Relish – you can also use finely diced dill pickles or sweet pickles.
- Mayonnaise – We like Best Foods or Hellmann’s mayo.
- Lemon Juice – fresh lemon juice tastes the best, but you can also use bottled.
- Kosher Salt and Black Pepper
- Fresh Herbs like parsley or dill for garnish
Mix-ins and Variations
- Use Greek yogurt or mashed avocado instead of mayonnaise for a more healthy tuna salad recipe.
- Not a tuna fan? Substitute canned chicken instead for a chicken salad or canned salmon for a salmon salad.
- Add a teaspoon of dijon mustard for more flavor.
- Mix in chopped hard-boiled egg for more protein.
- Mix in diced apples, dried cranberries, raisins, or halved grapes.
- Add diced cucumber, bell pepper, or shredded cabbage.
- Add spices like dill, curry powder, or cayenne pepper for a flavor twist.
How to Eat Tuna Salad
- Eat it like a dip with crackers or celery sticks.
- Add it to pita bread with tomato slices and lettuce leaves for a tuna pita.
- Eat it on toast.
- Eat it right out of the bowl with a fork.
- For a low-carb option, eat it in a lettuce wrap.
- Add pasta to make a tuna pasta salad.
Frequently Asked Questions
While mayonnaise is the classic tuna salad mix-in, there are other options. You can use plain Greek yogurt or blended cottage cheese. Mash up an avocado and mix it in for a fiber filled option. You can also opt for a lighter option with just some olive oil and lemon juice.
Eat it with whole grain seed crackers, whole wheat bread, or in a lettuce cup. Wrap it up in a low-carb or whole wheat tortilla. You can also eat it right out of the bowl with a fork.
Store leftover tuna salad in an airtight container in the fridge. Enjoy within a few days of making. We always consult this guide from the FDA for keeping leftovers.
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How to Make Tuna Salad
Tuna Salad
Ingredients
- 20 ounces canned tuna drained well
- 1 small shallot
- 3 ribs celery
- 2 Tablespoons sweet relish
- 3/4 cup mayonnaise
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- juice of ½ a lemon
Instructions
- Peel and dice the shallot and dice the celery.
- Combine all ingredients in a bowl. Stir until everything is evenly distributed.
- Serve with crackers or on a sandwich.
Notes
- Make sure to drain any excess liquid from the canned tuna.
- Use greek yogurt or mashed avocado instead of mayo for a lighter tuna salad.
- ¼ of a red onion can be used in place of a shallot.
This tuna salad recipe is a go-to lunch for me! It’s so easy to make and so delicious!
I love having this tuna salad for lunch! It is so good and filling. I can’t get enough of it. I also sometimes like it with toasted bread. Highly recommended!
The whole family loved this salad! I put on brioche buns for my kids and I wrapped in lettuce for me!