Some recipes are just pure comfort — no fuss, no waiting, just a few simple ingredients that come together fast. This copycat Jimmy John’s tuna salad is exactly that. I’ve made a lot of tuna salads over the years, but this version has a little something extra. It’s creamy, has just the right amount of crunch, and the soy sauce gives it a subtle salty depth that keeps you coming back for another bite.
I started making this on busy workdays when I needed lunch fast. It’s ready in about five minutes, and it tastes just like the sandwich shop favorite. Honestly, once you make it at home, it’s hard to go back to takeout.
Why This Tuna Salad Hits the Spot
What I love about this recipe is how simple ingredients can turn into something crave-worthy. The tuna gives it a hearty base, the mayo makes it creamy and smooth, the celery and onion bring crunch, and the soy sauce rounds it out with a savory pop.
It’s the kind of tuna salad that works whether you’re stuffing it into sandwich bread, rolling it up in a wrap, spooning it over crisp lettuce, or even scooping it up with crackers for a snack.
And the best part? It’s done before you can even set the table.
Ingredients You’ll Need
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Tuna – I use canned tuna packed in water. Make sure to drain it really well.
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Mayonnaise – This gives the salad its creamy texture.
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Celery – Diced finely for crunch and freshness.
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White onion – Minced for just a bit of bite without overwhelming the tuna.
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Soy sauce – The secret ingredient that adds savory depth and a touch of umami.
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Black pepper – To season and balance the flavors.
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Fresh parsley (optional) – For a bit of color and a hint of freshness on top.
That’s it — a short list, but it works perfectly together.
How I Put It All Together
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Drain the Tuna Well:
I make sure to press out as much liquid as I can from the tuna. This step is key to keeping the salad from getting soggy. -
Mix the Base:
In a large bowl, I combine the tuna, mayo, celery, onion, soy sauce, and a good crack of black pepper. I mix it gently but thoroughly with a spoon. -
Taste and Adjust:
I usually give it a quick taste to see if it needs a pinch more pepper or a touch more soy sauce. Since soy sauce adds salt, I rarely need to add any extra salt. -
Top and Serve:
If I have parsley on hand, I sprinkle some over the top. It adds a nice fresh touch.
This is honestly one of the easiest recipes I make, and it never fails to deliver.
Little Tips That Make a Big Difference
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Drain the tuna fully: This makes the texture light and fluffy instead of wet.
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Chill for a few minutes: If I’m not in a rush, I like to pop the bowl in the fridge for 10–15 minutes. It lets the flavors settle in.
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Use fresh celery and onion: It gives a satisfying crunch that really lifts the salad.
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Don’t skip the soy sauce: It’s the secret ingredient that makes this copycat version taste spot on.
Make Ahead and Storage Tips
This tuna salad is great for making ahead — in fact, I often prep a batch on Sunday and have easy lunches for the next couple of days.
I store it in an airtight container in the fridge for up to 2 days. I don’t recommend freezing it since mayo doesn’t thaw well and can separate. A quick stir before serving brings it right back to life.
How I Like to Serve It
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Classic Sandwich: On soft sandwich bread with lettuce and tomato — just like the original.
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Lettuce Wraps: Crisp romaine or butter lettuce works great for a lighter option.
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With Crackers: A quick snack that always disappears fast at get-togethers.
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Over a Salad: Spoon it over mixed greens with cucumber and a squeeze of lemon.
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In a Pita: It makes a perfectly satisfying lunch that holds together well.
I’ve even packed this into lunch boxes for a quick weekday meal, and it never disappoints.
Fun Variations to Try
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Add chopped pickles for extra tang.
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Mix in hard-boiled eggs for more protein and richness.
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Use Dijon mustard in place of some of the mayo for a sharper flavor.
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Add avocado for creaminess without extra mayo.
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Sprinkle with chili flakes if you want a little heat.
Frequently Asked Questions
Can I use tuna in oil instead of water?
Yes, just drain it well. Tuna in oil gives a richer flavor, but the texture will be slightly softer.
How long can I keep it in the fridge?
Up to 2 days in an airtight container. After that, it starts to lose its freshness.
Can I use light mayo or Greek yogurt?
Yes, both work. Light mayo will keep the texture close to the original. Greek yogurt gives it a tangier taste.
Can I make this without soy sauce?
You can, but the flavor won’t be quite the same. If you’re avoiding soy, a splash of Worcestershire sauce or a pinch of salt can work in a pinch.
Copycat Jimmy Johns Tuna Salad
Skip the sandwich shop line and make your own version of the famous tuna salad at home.
Ingredients
- 11 ounces canned tuna, drained
- 1 stick celery, diced
- ¼ white onion, finely diced
- 4 tablespoons mayonnaise
- 2 tablespoons soy sauce
- Black pepper, to taste
- Optional: chopped parsley, for garnish
Instructions
- Place the tuna in a mixing bowl and break it up gently with a fork
- Add the diced celery, onion, mayonnaise, soy sauce, and black pepper. Stir until everything is evenly combined and creamy
- Spoon the tuna salad onto lettuce leaves, use it as a sandwich filling, or serve with crackers. Top with chopped parsley if desired.
Notes
- Draining the tuna well helps keep the salad from becoming watery.
- Adjust the amount of soy sauce to taste — it adds a subtle umami flavor.
- This tuna salad can be stored in the refrigerator for up to 3 days in an airtight container.
- For a twist, add a squeeze of lemon juice or chopped pickles.
Final Thought
This copycat Jimmy John’s tuna salad is a perfect example of how a few simple ingredients can create something satisfying and full of flavor. It’s quick, budget-friendly, and versatile enough to fit into any meal of the day.
Once you try making it at home, you’ll see how easy it is to recreate that deli-fresh sandwich flavor right from your own kitchen. It’s become a lunch staple for me, and I have a feeling it’ll earn a spot in your regular rotation too.
