Go Back
Best Tuna Salad Recipe – Easy, Healthy & Creamy
Emma Collins

Tuna Salad Recipe (Easy, Healthy & Flavorful)

This best tuna salad recipe is creamy, flavorful, healthy, and incredibly easy to make at home. Made with canned tuna, mayonnaise, Dijon mustard, crunchy celery, red onion, and fresh herbs, this classic tuna salad is perfect for sandwiches, lettuce wraps, crackers, stuffed avocados, or meal prep lunches. Ready in minutes and packed with protein, it’s one of the best quick lunch recipes for busy days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Lunch
Cuisine: American Cuisine
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans canned tuna drained well
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dill relish or sweet pickle relish
  • 1 celery stalk finely chopped
  • 2 tablespoons red onion finely diced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley or chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional Mix-Ins
  • 1 chopped hard-boiled egg
  • 1 tablespoon capers
  • 1/2 avocado mashed
  • 1 tablespoon Greek yogurt
  • 1 small chopped Granny Smith apple
  • 2 tablespoons thawed peas
  • 1 teaspoon curry powder

Equipment

  • Large mixing bowl
  • Fork
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Airtight storage container

Method
 

  1. Step 1
  2. Drain the liquid from tuna cans completely to prevent watery tuna salad.
  3. Step 2
  4. Add the tuna to a large bowl and break up large pieces of tuna using a fork.
  5. Step 3
  6. Add mayonnaise, Dijon mustard, relish, celery, red onion, lemon juice, parsley, kosher salt, and black pepper.
  7. Step 4
  8. Stir to combine and season to taste. Avoid overmixing so the tuna keeps some texture.
  9. Step 5
  10. Cover and refrigerate for 15 to 30 minutes before serving for the best flavor.
  11. Step 6
  12. Serve on toast, crackers, butter lettuce, mixed greens, sandwiches, wraps, stuffed tomatoes, or stuffed avocado halves.

Notes

Use wild albacore tuna for richer flavor and firmer texture.
Greek yogurt can replace mayonnaise for a healthy tuna salad variation.
Oil-packed tuna creates a richer Mediterranean-style flavor.
Fresh herbs like parsley and chives brighten the overall taste.
Tuna salad lasts 3 to 4 days in the refrigerator when stored properly.
Avoid leaving tuna salad at room temperature for extended periods.

Recipe Tips

Chill the salad before serving for better flavor.
Add extra lemon juice for freshness.
Use crunchy celery for texture balance.
Try curry powder, apples, and raisins for a curry tuna salad version.
Add chopped hard-boiled eggs for extra protein.

Best Ways to Serve Tuna Salad

Tuna sandwich
Tuna melt with buttery grilled bread 
Tuna wrap with lettuce leaves or tortillas
Serve on crackers or toast
Piled on mixed greens or spinach
Stuffed avocado halves
Hollowed tomatoes
Tuna pasta salad with macaroni or rotini

Nutrition Information (Per Serving Approximate)

Calories: 280 
Protein: 24g 
Carbohydrates: 4g 
Fat: 18g 
Saturated Fat: 3g 
Trans Fat: 0g 
Cholesterol: 35mg 
Sodium: 520mg 
Potassium: 240mg 
Fiber: 1g 
Sugar: 2g 
Vitamin A: 6% 
Vitamin C: 4% 
Calcium: 2% 
Iron: 8%