I still remember the first time I nervously opened a can of tuna and mixed it with a spoonful of mayo on a quiet weeknight, tasting it slowly and realizing how simple comforts can brighten a tired day, that gentle moment is exactly why this Tuna Salad Recipe feels like a small kitchen win you can make any evening.
Why You’ll Love It
This tuna salad is forgiving, quick, and exactly the kind of recipe you come back to when you need a reliable lunch or an easy sandwich filling, it works for packed lunches, busy weeknight plates, or a calm weekend picnic, and it is gentle enough for first timers who want clear steps and a tasty payoff.
Serves 4
Prep Time: 15 minutes |
Cook Time: 0 minutes |
Total Time: 15 minutes
Ingredients
- 2 (5 ounce) cans tuna in water, drained well (about 10 ounces total or 283 g)
- 1/3 cup mayonnaise (about 75 g)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup celery, finely diced (about 50 g)
- 1/4 cup red onion, very finely minced (about 40 g)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 4 slices rustic sourdough or bread for serving, optional
Instructions
- Drain the tuna thoroughly and transfer it to a medium mixing bowl, use a fork to flake it into bite sized pieces so you do not end up with large chunks.
- Add the mayonnaise, Dijon mustard, and lemon juice to the bowl, stir gently until the mixture is evenly combined and creamy, taste and adjust acidity or mayo if it feels too dry.
- Fold in the diced celery, minced red onion, and chopped parsley, mix just until evenly distributed so the salad keeps a nice texture.
- Season with salt and pepper and give it one final gentle stir, taste and make small adjustments as needed.
- Serve immediately on toasted sourdough, over a bed of lettuce, or keep chilled until ready to use.
Recipe Variations
- Light Mayo Version swap half the mayonnaise for plain Greek yogurt to lighten the calories and add tang, keep the same seasonings.
- Mediterranean Style add chopped kalamata olives, a teaspoon of capers, and a sprinkle of dried oregano, omit the parsley for a different herb profile.
- Avocado Mix fold in half a ripe mashed avocado in place of some of the mayo for creaminess and healthy fats, add a squeeze more lemon to balance.
- Spicy Kick stir in 1 teaspoon sriracha or a pinch of cayenne and a little extra black pepper for heat without changing texture.
Make Ahead: You can make the tuna salad up to 24 hours ahead, store it in an airtight container in the refrigerator, if you plan to make it more than a few hours ahead consider keeping the celery or onion separate and fold them in just before serving to keep crunch, do not freeze this salad because mayonnaise and fresh vegetables separate and lose texture.
Frequently Asked Questions
Can I use tuna packed in oil instead of water
Yes you can, drain the oil well and reduce added mayonnaise slightly since the oil adds richness, expect a higher calorie count and a more pronounced tuna flavor
How long will homemade tuna salad keep in the refrigerator
Stored in an airtight container it will keep well for up to 3 days, always smell and check texture before eating and discard if anything seems off
Is there a healthier swap for mayonnaise
Plain Greek yogurt or mashed avocado both work well as swaps or partial swaps to reduce calories and add protein or healthy fats
Tuna Salad Recipe
This tuna salad is forgiving, quick, and exactly the kind of recipe you come back to when you need a reliable lunch or an easy sandwich filling, it works for packed lunches, busy weeknight plates, or a calm weekend picnic, and it is gentle enough for first timers who want clear steps and a tasty payoff.
Ingredients
- 2 (5 ounce) cans tuna in water, drained well (about 10 ounces total or 283 g)
- 1/3 cup mayonnaise (about 75 g)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup celery, finely diced (about 50 g)
- 1/4 cup red onion, very finely minced (about 40 g)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 4 slices rustic sourdough or bread for serving, optional
Instructions
- Drain the tuna thoroughly and transfer it to a medium mixing bowl, use a fork to flake it into bite sized pieces so you do not end up with large chunks.
- Add the mayonnaise, Dijon mustard, and lemon juice to the bowl, stir gently until the mixture is evenly combined and creamy, taste and adjust acidity or mayo if it feels too dry.
- Fold in the diced celery, minced red onion, and chopped parsley, mix just until evenly distributed so the salad keeps a nice texture.
- Season with salt and pepper and give it one final gentle stir, taste and make small adjustments as needed.
- Serve immediately on toasted sourdough, over a bed of lettuce, or keep chilled until ready to use.
Conclusion
This tuna salad is a small, encouraging kitchen win that builds confidence because it is fast, forgiving, and easy to tweak to your taste, try the simple base as written the first time and then experiment with yogurt, avocado, or Mediterranean add ins as you like, cooking and assembling food is about small, steady practices and this recipe is a great place to start.
