Make this quick and easy recipe for the All-Time Best Tuna Salad! Flakey tuna mixed with perfectly boiled eggs, crunchy celery and onions tossed in a creamy dressing that’s lighted up with lemon and seasoned perfectly will soon become your go-to tuna salad recipe. For lunch or a light dinner, this classic recipe can’t be beat.
Sometimes, simple classic recipes are just the thing to make us happy. You know, food that’s made with really good ingredients that shine on their own. That’s what I want when I think of Tuna 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.
This All Time Best Tuna Salad recipe comes together in a matter of minutes. More than likely, you already have all the ingredients in your pantry and fridge to whip it up. It makes a great lunch served on a bed of lettuce with a few crackers on the side. It super delicious on toasted bread, too. If you want to up your tuna salad game even further, pile it on your favorite bread, add a slice of sharp cheddar cheese and put it under the broiler for a minute or two. WOW!
What Goes Into This All Time Best Tuna Salad?
- Tuna, packed in water
- Boiled Eggs
- Lemon Juice
- Celery Seeds
- Salt and Pepper
How Long Does Tuna Salad Last?
Tuna salad is great to make ahead of time for lunch or as part of a light dinner during a hectic week. It does have mayonnaise in it so it shouldn’t be left out on the counter for long. It will last up to three days in the fridge, in a container with an airtight seal.
What Kind Of Tuna Works Best for This Recipe?
I like to use tuna packed in water in a foil pouch. You really don’t want to use tuna packed in oil for this recipe since you’re adding a mayonnaise-based dressing. You can find it near the canned meats in the grocery store.
More Easy To Make Salads
- 2 6.4 ounce packages tuna packed in water
- 2 hard-boiled eggs- chopped
- 1/4 cup celery – finely chopped (about 2 stalks)
- 1/4 cup red onion – finely chopped
- 1/2 teaspoon celery seed
- 1/2 cup mayonaisse
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- To a medium-size bowl, add tuna, eggs, celery, red onion, celery seed.
- In a small bowl or jar, add mayonnaise, lemon juice, celery seed, salt, and pepper. Mix or shake together. Pour over tuna and other ingredients. Stir to combine. Serve immediately or store covered in the refrigerator for up to 3 days.