This Southern-style tuna salad is one of those recipes I turn to when I want something familiar, comforting, and satisfying without much fuss. It’s the sort of dish that reminds me of simple lunches at home growing up, where the smell of hard-boiled eggs mixing with tuna meant lunch was sorted in no time.
I make this often for an easy lunch, a light dinner, or even as a side to bulk up a simple meal. It’s creamy, savory, and full of those little Southern touches that make it more than just plain tuna.
I love that it uses everyday ingredients—nothing fancy. Just real food that tastes good. Let’s get going.
What Makes This Tuna Salad Special
This isn’t just tuna mashed with mayo. It’s the kind of salad you want to pile onto thick slices of bread or scoop up with crackers on a lazy afternoon.
I often toast some bread and layer it with lettuce, tomato slices, and a big spoonful of this tuna salad. Sometimes, if I’m feeling extra, I’ll turn it into a tuna melt with gooey cheese bubbling on top.
My mom used to serve it with plain old saltine crackers for a quick, no-fuss lunch. That memory sticks with me—I still do it when I want something simple but nostalgic.
And the eggs? Don’t skip them. They make it richer, more filling, and honestly, it just feels like the “right” way to do it if you’re from the South.
The Ingredients I Always Use
- Tuna: I usually buy wild white tuna packed in water. It’s mild but clean-tasting. Any brand you trust will work. Canned tuna is one of those pantry saviors I keep stocked all the time.
- Hard-Boiled Eggs: These give the salad heft. I boil four at once, peel them while they’re still warm (I find that easier), and then grate them with a box grater or mash them with a fork.
- Mayonnaise: I’m partial to Duke’s if I can get it—it has that classic tang. But any real mayo you love will do. Don’t be shy with it; the creaminess is what binds everything together.
- Sweet Pickle Relish: This is the signature Southern touch. It brings a sweet-sour note that cuts through the richness. If you’re out of it, chop up sweet pickles or even dill pickles for a different but still delicious vibe.
- Fresh Parsley: I always try to add something fresh and green. Parsley is perfect. It brightens everything up a little.
- Salt and Black Pepper: Don’t skip the seasoning. I often start small and adjust after tasting. A pinch more black pepper never hurt anyone.
How I Put It Together in My Kitchen
First, I hard-boil the eggs. Here’s how I do it: I place them in a pot of cold water and slowly bring it to a boil. Once it’s boiling, I set the timer for 10 minutes, then transfer them to cold water. They peel so much easier this way.
While the eggs cool, I open the tuna cans and drain them well. I hate watery tuna salad, so I press it gently with the lid to get as much liquid out as possible.
Then I grate the eggs into a big mixing bowl. In goes the tuna, mayonnaise, relish, chopped parsley, salt, and black pepper. I mix until it’s all creamy and uniform.
If I’m making it ahead for sandwiches during the week, I’ll divide it into a couple of containers so it’s ready to go.
How I Love to Serve It
There are so many ways to enjoy this.
- Classic Sandwich: On soft sandwich bread with lettuce and tomato. Sometimes I toast the bread if I want a little crunch.
- Tuna Melt: Scoop it onto bread, top with cheese, and broil until melty. I like using sharp cheddar for extra punch.
- On Greens: When I want to keep it light, I’ll pile it onto a bed of crisp lettuce. Maybe add a squeeze of lemon over the top.
- With Crackers: This is my guilty pleasure—just a bowl of tuna salad and a sleeve of saltines. Takes me right back to childhood.
- With Potato Chips: Scooped straight onto kettle chips? Don’t knock it till you try it.
Extra Touches and My Best Tips
- Don’t overcook the eggs. Overdone yolks make the salad dry.
- I often chop the eggs with a knife if I don’t want to grate them. It gives chunkier texture.
- A little finely chopped red onion, celery, or even red bell pepper adds crunch and color. I do this when I have time to chop.
- If you’re making sandwiches for guests, cut the crusts off and make little triangles. Perfect for a casual brunch or baby shower spread.
- Dijon mustard is another fun add-in. Just a little dab makes it feel grown-up.
How I Store It
I keep mine in an airtight container in the fridge for up to 3 days. Some say you can stretch to 5, but I find it tastes best within the first few days.
If you’re packing lunches, portion it out so you don’t have to scoop from the big container each time.
I don’t freeze it—it changes texture and separates in weird ways. Tuna salad is best fresh from the fridge.
A Few Questions I Often Get
Can I use tuna in oil?
Sure! Just drain it well. It will be a little richer.
Is this safe to eat cold?
Absolutely. I always eat it straight from the fridge. But if I want a hot meal, I’ll make a tuna melt.
Can I make it in advance?
Yes, it actually tastes better after chilling for a bit. I often make it the night before.
Do I have to use relish?
Nope. But it’s part of the classic Southern flavor. You can use chopped pickles instead, or skip it if you prefer it simpler.
This tuna salad is truly one of those recipes that feels like home to me. I hope you enjoy making it as much as I do. It’s proof that the best meals don’t need to be complicated—they just need to taste good and make you feel good too.
Southern Tuna Salad
This classic Southern-style tuna salad is creamy, tangy, and packed with protein—perfect for sandwiches, crackers, or served over crisp lettuce.
Ingredients
- 9 ounces canned tuna, drained
- 3 tablespoons mayonnaise
- 4 large hard-boiled eggs, grated
- 1 tablespoon chopped fresh parsley
- ¼ cup sweet pickle relish
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Start by hard-boiling the eggs, then let them cool and peel them. Use a box grater to shred the eggs into a large mixing bowl.
- Add the drained tuna to the bowl with the eggs. Stir in the mayonnaise, sweet relish, parsley, salt, and black pepper.
- Mix everything together gently until the ingredients are well combined and creamy.
- Serve the tuna salad on sandwich bread, over a bed of greens, or with your favorite crackers. It’s also delicious tucked into wraps or spooned into halved avocados.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 250Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 218mgSodium 757mgCarbohydrates 6gFiber 0gSugar 5gProtein 22g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
