What kind of tuna is best for tuna salad?

I like to use tuna packed in water in a foil pouch. If you want to use tuna packed in oil, just cut back on the mayo.

Can I make tuna salad without mayonnaise?

Absolutely! Substituting Greek yogurt for mayo adds a tangy twist and a dose of creaminess.

How long does homemade tuna salad last in the fridge?

When stored in an airtight container, tuna salad will keep for up to 3 days in the refrigerator. I don’t recommend freezing it since mayo doesn’t hold up well after thawing.

Is tuna salad healthy?

It can be! Tuna is high in protein and low in fat. To make it lighter, use less mayo or try the Greek yogurt swap, and load it up with crunchy veggies like celery, onion, or even bell peppers.

Best Tuna Salad Recipe

5-Star Reader Comment

So easy to make! I love the celery seeds, too. This is my new favorite tuna salad recipe. Thanks!
Cheryl

Tuna salad placed on a green lead of lettuce sitting on a place with fresh lemon slices. Make this quick and easy recipe for the All-Time Best Tuna Salad! Flakey tuna is mixed with simple ingredients and a creamy dressing with a bright hint of lemon. It will soon become your go-to tuna salad recipe for lunch or a light dinner.

The All Time Best? Yes, It is!

Sometimes, simple classic recipes are just the thing to make us happy. That’s what I want when I think of Tuna Fish Salad. I’ve been making my version of tuna salad for years, so I’m confident in calling it the all-time best. It’s not fancy or pretentious. It’s just good. Really, really good.

It’s become a tradition on Saturdays for lunch. And when I need a fast, protein-rich dinner, it’s my go-to.

Donya’s Tips and Things To Know

Drain the tuna really well. Nobody wants a watery salad, so press out as much liquid as you can before mixing.

Keep the crunch in check. Chop your celery and onion nice and small so you get that fresh crunch in every bite without it taking over.

Let it chill. If you’ve got the time, pop the tuna salad in the fridge for 30 minutes before serving. It gives the flavors a chance to mingle and makes it extra delicious.

Cool, easy-to-make salads like Mom’s Egg Salad and Southern Ham Salad are two of my favorites when it comes to flavorful, versatile recipes.

Ingredients for tuna salad on a cutting board. Tuna, salt, pepper. eggs, mayonnaise, red onion, celery, lemon juice and celery seed.

Here’s What You’ll Need

Water-packed Tuna: I use high-quality canned tuna, but you can also use oil-packed tuna if you prefer.
Boiled Eggs: Add a rich and creamy texture.
Celery and Onion: Provides the perfect crunch.
Mayonnaise: Ties everything together while creating a creamy base.
Flavor Additions: Add celery seeds, salt, pepper, and a splash of lemon juice to add a bit of tang.

Additions and Variations

Take your tuna salad up a notch with a Southern twist – toss in some finely chopped pecans for a crunchy, nutty goodness.
Give your tuna salad a sweet touch by infusing the mayo with a dash of sweet pickle relish or dill pickles for a zesty kick.
If you like it tangy, add some Dijon mustard or spicy with my spicy mayo.
Toss in avocados, cucumbers, or tomatoes for a veggie vibe.
Fresh herbs like parsley and chives add brightness.

How to Make the Best Tuna Salad (Ever!)

Step One: Add tuna, eggs, celery, red onion, and celery seed to a medium bowl.
Step Two: In a small bowl or jar, add mayonnaise, lemon juice, salt, and pepper. Mix or shake together.
Lastly: Stir to combine, then taste to adjust the seasoning. Serve immediately or store covered in the refrigerator for up to 3 days.

Tunsa salad placed on a green lead of lettuce sitting on a place with fresh lemon slices.

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