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Best Tuna Salad

Looking for a new twist? Try my Avocado Tuna Salad – it’s made with olive oil and no mayo, and who can resist avocado?
Tuna salad shown on bread slices over lettuce leaves.
I’ve been eating tuna salad as long as I can remember. Grandma made it, Mom made it and now I’m hooked and I turn to it for lunch time and time again.
Canned tuna will forever be one of those things I just truly appreciate. It’s easy to store, it’s inexpensive and it always perfect for quick recipes.
Of course canned tuna is pretty bland as is but when you add some tart fresh lemon, rich and creamy mayo, and some fresh herbs it becomes something that’s even fit for a fast dinner.
And who doesn’t love those little bits of veggies dotted through for textural contrast? It’s just simple food at it’s best!
Tuna salad in a turquoise serving bowl.

Ingredients Needed to Make Tuna Salad

  • canned solid white albacore tuna (in water)
  • mayonnaise
  • celery
  • red onion (or sub white)
  • capers or dill pickles
  • lemon juice
  • parsley (use dried if needed 1 Tbsp)
  • salt and pepper
  • garlic (add a few pinches dried if that’s what you have)
  • dijon mustard (optional)
Ingredients used to make tuna salad.

How to Make Easy Tuna Salad

  1. Chop veggies.
  2. Drain tuna well.
  3. Add tuna and vegetables to a bowl along with tuna salad dressing ingredients.
  4. Mix well. So easy!

What’s Best to Serve Tuna Salad with?

  • whole wheat or white bread slices (for a classic tuna salad sandwich)
  • pita pockets or gyro bread
  • croissants
  • bagel thins
  • tortillas (make a wrap!)
  • lettuce leaves
  • or just eat right from the bowl with some veggies on the side
Image of tuna, parsley, red onion, celery, mayonnaise, lemon juice, capers, salt and pepper in a mixing bowl.

How long does Tuna Salad Keep?

I recommend eating within 3 days. Just keep it stored in the refrigerator in an airtight container.

How Can I Make it Healthier?

Substitute plain Greek yogurt for the mayonnaise. When I go this route I still like to use 1/4 cup Greek yogurt and 1 Tbsp mayo so I don’t lose all the richness if possible.
Tuna salad shown close up to show mix-in ingredients and texture.

Possible Variations

  • Instead of white albacore tuna use chunk light tuna, just be sure to drain well or it will end up runny. Tuna in a pouch will work fine too.
  • If you don’t have fresh lemon try a mild vinegar like white or red wine vinegar.
  • To make it extra lemony, add some lemon zest (before juicing).
  • Add minced red bell pepper or sun dried tomatoes.
  • Serve with sliced tomato or avocado.
Tuna Salad Sandwiches

Best Tuna Salad

Made in minutes with kitchen basics like canned tuna, mayo and bright lemon. It's an easy, staple recipe and makes the perfect lunch!
Servings: 3
Prep Time15 minutes
Total Time15 minutes


  • 2 (5 oz) cans solid white albacore tuna in water, well drained*
  • 1/3 cup (heaping) mayonnaise**
  • 1/3 cup minced celery
  • 3 Tbsp minced red onion, rinsed and drained
  • 2 Tbsp capers, rinsed, or 2 Tbsp minced baby dill pickles
  • 1 Tbsp lemon juice
  • 1/2 tsp minced garlic
  • 2 Tbsp chopped fresh parsley
  • 1 tsp dijon mustard (optional)
  • Salt and freshly ground black pepper (about 1/4 tsp and 1/2 tsp)


  1. Add tuna, mayonnaise, celery, red onion, capers, lemon juice garlic, parsley and dijon mustard to a mixing bowl.
  2. Toss ingredients together, while seasoning with salt and pepper to taste.
  3. Recipe Notes
  • *To drain tuna I cut the can lid with the can opener then turn upside down and press down on the tuna with the lid to remove excess liquid. Chunk light tuna would work as well but be sure to drain very well, pressing out excess liquid and start with 3 Tbsp mayonnaise.
  • To make it healthier substitute 1/4 cup Greek yogurt and 1 Tbsp mayonnaise.
  • Try serving over bread slices, pita bread, croissants, bagel things, tortillas, or lettuce leaves.

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