5-Star Reader Comment
So easy to make! I love the celery seeds, too. This is my new favorite tuna salad recipe. Thanks!
Cheryl
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 on lettuce leaves with crackers. 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 that are great for meal prep.
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.
- Chopped Hard 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; if you like it spicy, use 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.
Craving More? Try These Salad Recipes
Equipment
Ingredients
- 2 6.4 ounce packages tuna packed in water
- 2 hard-boiled eggs- chopped
- ¼ cup celery – finely chopped (about 2 stalks)
- ¼ cup red onion – finely chopped
- ½ teaspoon celery seed
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- To a medium-size bowl, add tuna, eggs, celery, red onion, celery seed.
- In a small bowl or jar, add mayonnaise, lemon juice, 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.
Video
Notes
- Substituting Greek yogurt for mayo adds a tangy twist and a dose of creaminess while keeping it light and healthy.
- 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.
- Draining the tuna keeps the mixture from becoming wet and soggy.
Additions & Variations
- Southern Crunch – Stir in finely chopped pecans for a touch of nutty texture.
- Sweet or Zesty – Mix sweet pickle relish or chopped dill pickles into the mayo for extra flavor.
- Tangy Twist – Add a spoonful of Dijon mustard if you like a little tang.
- Fresh & Veggie – Toss in diced avocado, cucumber, or tomato for added freshness.
- Herb Boost – Sprinkle in chopped parsley or chives for a bright, herby finish.
Nutrition
People Also Ask
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.
Absolutely! Substituting Greek yogurt for mayo adds a tangy twist and a dose of creaminess.
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.
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.
How To Serve Easy Classic Tuna Salad
It makes a great lunch served on a bed of lettuce with a few crackers (Spicy Ranch Crackers are my fav) and a helping of Sweet Heat Pickles. I love it as a dip with potato or tortilla chips.
Make a Tuna Melt!
Use toasted Beer Bread with lettuce and tomato. If you want to up your tuna salad with egg game even further, pile it on bread, add a slice of sharp cheddar cheese, then put it under the broiler for a minute or two for the ultimate Tuna Melt.
If you tried this Tuna Salad Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Best tasting tuna salad! This is my go-to every single time. I love the celery seed! My mom used to add it to salads and it never appealed to me. But now I wouldn’t have it without it!
I love that — funny how our tastes change, right? I’m so glad the celery seed won you over and that this has become your go-to tuna salad. Thanks so much for sharing that sweet memory and for cooking along with me!
~Donya
This tastes exactly like my mom’s long lost tuna salad that me and my sibs grew up with! The celery seed was the missing ingredient and I can’t thank you enough.
That means more to me than you know. I love hearing when a recipe brings back those kinds of memories — especially one tied to mom and growing up. I’m so glad the celery seed was the missing piece and that it brought that familiar taste back for you and your siblings. Thank you so much for sharing this.
~Donya