Tuna Salad Recipe

Introduction

Tuna salad is a classic, versatile dish that’s perfect for a quick lunch or light dinner. This recipe features albacore tuna mixed with fresh herbs, a touch of lemon, and creamy mayo, creating a flavorful and satisfying salad. Serve it in a sandwich, wrap, or with crackers for a delicious meal.

Ingredients

• 2 (5-oz.) cans albacore tuna, drained well
• 1 stalk celery, finely diced
• 2 tablespoons white onions, minced (can substitute yellow onion)
• 1/3 cup mayo (can substitute Greek yogurt)
• 1 tablespoon dill or sweet relish (use dill for best flavor)
• 2 teaspoons lemon juice
• 1 tablespoon parsley, freshly chopped
• 1 teaspoon yellow mustard
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon dry dill weed
• ¼ teaspoon freshly cracked pepper
• 1 pinch cayenne, optional
• For serving: butter lettuce, bread, flour tortillas, or crackers

Instructions

1. Step 1: Use the lid of the tuna can or a tuna can strainer to completely drain the tuna. This is important to avoid watery tuna salad.
2. Step 2: Shred or break the tuna apart thoroughly to create plenty of surface area, ensuring the other ingredients will be evenly distributed and absorbed.
3. Step 3: In a medium bowl, mix the tuna with celery, onions, mayo, relish, lemon juice, parsley, mustard, salt, garlic powder, dill weed, pepper, and cayenne (if using) until well combined.
4. Step 4: Chill the salad for at least 30 minutes if possible, to allow flavors to meld. It can be served immediately if needed.
5. Step 5: Serve the tuna salad in butter lettuce wraps, sandwiches, flour tortillas, or with crackers as desired.

Tips & Variations

• Drain tuna thoroughly to avoid watery salad; tuna packed in water works best since mayo already contains oil.
• Feel free to use Greek yogurt instead of mayo for a lighter, tangier version.
• Additions like hard boiled eggs, avocado, diced apples, toasted nuts, or capers can add extra texture and flavor.
• Try swapping some or all of the tuna with canned crab meat or chicken for variety.
• For a tasty twist, top tuna sandwiches with cheddar cheese or make Tuna Melts.
• Chilling the salad before serving helps all flavors come together beautifully.

Storage

Store tuna salad in an airtight container in the refrigerator for up to 3-5 days. Re-stir before serving and enjoy chilled or at room temperature. Avoid freezing as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tuna packed in oil instead of water?

You can use tuna packed in oil, but it may make the salad greasier. Tuna packed in water is recommended since mayo already adds enough richness.

Is it necessary to chill the tuna salad before serving?

Chilling for at least 30 minutes allows the flavors to meld and results in a tastier salad, but it can be served right away if you’re short on time.

Tuna Salad Recipe

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★★★★★

4.8 from 85 reviews

This classic Tuna Salad recipe combines flaky albacore tuna with crunchy celery, tangy dill relish, and a creamy mayo dressing, enhanced with fresh parsley and a hint of lemon juice. It’s perfect as a sandwich filling, lettuce wrap, or served with crackers, offering a light yet satisfying meal that’s easy to prepare and bursting with flavor.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes (including chilling time)
• Yield: 4 servings (about 2 ½ cups total) 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Tuna Salad Ingredients

• 2 (5-oz.) cans albacore tuna, drained well
• 1 stalk celery, finely diced
• 2 tablespoons white onions, minced (can substitute yellow onion)
• 1/3 cup mayonnaise (can substitute Greek yogurt)
• 1 tablespoon dill or sweet relish (dill recommended)
• 2 teaspoons lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dry dill weed
• 1/4 teaspoon freshly cracked pepper
• 1 pinch cayenne pepper (optional)

For Serving

• Butter lettuce, bread, flour tortillas, or crackers

Instructions

1. Drain the tuna thoroughly. Use the lid of the tuna can or a tuna can strainer to remove all liquid from the cans. Ensuring the tuna is well-drained prevents watery tuna salad.
2. Shred the tuna. Break apart the tuna thoroughly using a fork to create plenty of surface area for absorbing flavors and combining evenly with other ingredients.
3. Mix all ingredients. In a medium bowl, combine the shredded tuna, diced celery, minced onions, mayonnaise, relish, lemon juice, parsley, mustard, salt, garlic powder, dry dill weed, pepper, and optional cayenne. Stir well until fully incorporated.
4. Chill before serving. Refrigerate the tuna salad for at least 30 minutes to allow the flavors to meld. If short on time, it may be served immediately.
5. Serve. Use the tuna salad as a filling for lettuce wraps, sandwiches, wraps, or serve it with crackers as a light snack or meal.

Notes

• Drain tuna very well to avoid watery salad.
• Use tuna packed in water instead of oil for better texture since mayonnaise contains oil.
• Shredding tuna increases flavor absorption and creates a balanced bite.
• You can substitute Greek yogurt for mayonnaise for a lighter variant.
• Adding toppings like cheddar cheese makes delicious tuna sandwiches.
• Optional additions include hard boiled eggs, avocado, honey, cucumbers, apples, walnuts, almonds, capers, cranberries, carrots, bell peppers, and jalapeños.
• Try variations with canned crab meat, half crab and half tuna, or canned chicken.
• Chilling the salad enhances the melding of flavors.
• Serve in various forms: lettuce wraps, tortillas, toast, or as tuna melts.
• Store in an airtight container in the refrigerator for 3-5 days.

Keywords: Tuna Salad, Tuna Sandwich, Healthy Salad, No Cook Recipe, Quick Lunch, Seafood Salad, Easy Dinner