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.
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.
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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.
Nutritional values provided are an estimate and will vary depending on the brands used.