I remember opening the pantry after a long day and grabbing two cans of tuna because I did not feel like cooking, and that simple moment led to a creamy Tuna Salad Recipe that became my quick comfort meal for weeks, the kind of recipe you make without fuss and learn to trust.
Why You’ll Love It
If you are new to making salads or just want something fast and forgiving this tuna salad is ideal, it comes together in minutes with pantry staples, stretches nicely for lunches or sandwiches, and is gentle on beginner cooks while still tasting homemade and satisfying.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 2 cans (5 oz each) tuna in water drained well
- 1/2 cup mayonnaise (use light mayo if preferred)
- 2 tablespoons plain Greek yogurt
- 1 celery stalk finely diced
- 2 tablespoons red onion finely diced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon chopped fresh parsley plus extra for garnish
- Salt and black pepper to taste
- 4 slices whole grain bread or crackers for serving
- Optional 2 hard boiled eggs chopped for extra protein
Instructions
- Drain the tuna thoroughly and transfer it to a mixing bowl, use a fork to flake it into bite sized pieces.
- Add mayonnaise, Greek yogurt, and Dijon mustard, then stir gently until combined and creamy.
- Fold in the diced celery, red onion, chopped parsley, and lemon juice, taste and season with salt and black pepper.
- If using, fold in chopped hard boiled eggs for a richer texture.
- Chill briefly for 10 minutes if you like it slightly firmer, then serve scooped onto toast or with crackers and garnish with a parsley sprig and a lemon wedge.
Recipe Variations
- Mediterranean tuna use diced cucumber, chopped kalamata olives, a pinch of oregano and swap half the mayo for olive oil for a briny bright version.
- Avocado swap half the mayonnaise for mashed avocado and add lime juice for a creamy fresher salad.
- Light version use all Greek yogurt instead of mayo and add extra lemon and herbs to brighten the flavor.
- Spicy kick add a teaspoon of sriracha or a pinch of cayenne and some chopped scallions for heat.
Make Ahead: The tuna salad can be made 24 hours ahead, store in an airtight container in the refrigerator, if including hard boiled eggs add them the day you serve for best texture, keep any bread or crackers separate until ready to serve to preserve crunch.
Frequently Asked Questions
Can I use tuna in oil instead of water Yes you can use tuna in oil for a richer flavor, drain and blot excess oil before mixing.
How long does tuna salad keep in the fridge Properly stored in an airtight container it keeps 3 to 4 days, check smell and texture before eating.
Can I freeze tuna salad Freezing is not recommended because the mayonnaise and vegetables change texture when frozen, make a fresh batch instead.
Is canned tuna healthy Yes canned tuna is a good source of protein and omega 3 fats choose varieties low in mercury for frequent consumption.
Tuna Salad Recipe
If you are new to making salads or just want something fast and forgiving this tuna salad is ideal, it comes together in minutes with pantry staples, stretches nicely for lunches or sandwiches, and is gentle on beginner cooks while still tasting homemade and satisfying.
Ingredients
- 2 cans (5 oz each) tuna in water drained well
- 1/2 cup mayonnaise (use light mayo if preferred)
- 2 tablespoons plain Greek yogurt
- 1 celery stalk finely diced
- 2 tablespoons red onion finely diced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon chopped fresh parsley plus extra for garnish
- Salt and black pepper to taste
- 4 slices whole grain bread or crackers for serving
- Optional 2 hard boiled eggs chopped for extra protein
Instructions
- Drain the tuna thoroughly and transfer it to a mixing bowl, use a fork to flake it into bite sized pieces.
- Add mayonnaise, Greek yogurt, and Dijon mustard, then stir gently until combined and creamy.
- Fold in the diced celery, red onion, chopped parsley, and lemon juice, taste and season with salt and black pepper.
- If using, fold in chopped hard boiled eggs for a richer texture.
- Chill briefly for 10 minutes if you like it slightly firmer, then serve scooped onto toast or with crackers and garnish with a parsley sprig and a lemon wedge.
Conclusion
This tuna salad is an easy reliable recipe to have in your weeknight rotation, it is forgiving, quick to make, and easy to adapt to what you have on hand, take a breath and try the basic version once then feel free to tweak herbs, acid, and mix ins to make it your own, you will likely find it becomes one of those go to meals that gives you confidence in the kitchen.
