Classic tuna salad
Creamy classic tuna salad with crunchy celery, red onion, pickles and a little lemon. Ten minutes, great in sandwiches, wraps or on crackers.
100% of it needs you at the counter
- Hands-on
- 10 min
- Serves
- 4
- Calories
- 175
- Protein
- 11 g
- Per serving
- $0.92
Why this recipe works
Tuna salad is a lunch staple because it's quick, cheap and made from pantry cans. This one keeps the classic flavor and adds crunch from celery, red onion and pickles. Pile it on bread, scoop it into lettuce cups or use it for a tuna melt.
- Pressing the tuna very dry before mixing stops the salad turning watery and lets it soak up the dressing.
- Flaking the tuna with a fork before adding anything else gives an even texture, with no dense chunks or mush.
- Lemon juice and dijon cut through the mayonnaise, so it tastes fresh rather than heavy.
Ingredients
You will need
- Mixing bowl
- Fork
- Fine-mesh sieve
Method
Tap a step number to mark it done.
Drain the tuna
Tip the tuna into a sieve and press it firmly with the back of a fork until no more water comes out.
Flake
Put the tuna in a bowl and break it into fine, even flakes with a fork.
Mix
Add the mayonnaise, celery, red onion, pickles, mustard, lemon juice and parsley and stir until evenly combined.
Season and serve
Taste and season with salt and pepper. Serve right away, or chill for 30 minutes so the flavors come together.
Techniques in this recipe
1. Halve through the root 2. Slice toward the root 3. Cut across Dice an onion
Halve through the root, slice toward it without cutting through, then cut across. The root holds it together, so the pieces come out even.
Read the full guide
Cook's notes
- Add 2 chopped hard-boiled eggs for an egg-and-tuna salad that stretches to 5 servings.
- Season at the end: tuna and pickles are both salty, so you may need very little salt.
- It keeps 3 days covered in the fridge. Assemble sandwiches just before eating so the bread doesn't go soggy.
Nutrition per serving
175 calories
$0.92 estimated cost per serving
Where the calories come from
| Protein | 25% of calories | 11 g |
|---|---|---|
| Carbs | 2% of calories | 1 g |
| Fat | 72% of calories | 14 g |
| Fiber | 0 g | |
| Sodium | 310 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How long does tuna salad last in the fridge?
Up to 3 to 4 days in a covered container. Stir before serving and don't leave it out more than 2 hours.
Can I make tuna salad without mayo?
Yes. Use plain Greek yogurt, mashed avocado or a little olive oil and lemon juice instead, adjusting the salt.
Is tuna salad gluten-free?
This recipe is. Check the labels on the mayonnaise and pickles, and serve it on gluten-free bread or lettuce.
