My best tuna salad recipe relies on high-quality tuna and a few simple ingredients. I love this fresh, healthy salad on a sandwich, in a wrap, or with crackers. It’s the perfect easy lunch! I grew up eating tuna salad sandwiches (thanks, Mom!), and they’re still one of my favorites. If you’re looking for other easy and tasty salad ideas, check out my recipes for egg salad, herby chicken salad, or avocado egg salad.
Key Ingredients
Tuna: I use canned albacore tuna caught using sustainable pole-and-line methods and cooked right in the can. This results in the most flavorful, succulent tuna that retains its natural juices and fats. When I buy canned tuna cooked in the can, I don’t drain it. Brands that don’t cook tuna in the can cook it first and then can it, which means that much of the natural juices and healthy fats are lost. That’s why you will often see tuna canned in water or oil. When the tuna is cooked right in the can, there is no need for extra water or oil. If sustainably caught, high-quality tuna isn’t available, flaked salmon or mashed chickpeas work well as a substitute. (I love this smashed chickpea salad sandwich.) Mayonnaise: I use store-bought mayonnaise or homemade mayo if I have it in the fridge, but you can use a vegan mayo or swap some of it for a drizzle of olive oil if you prefer a less creamy salad. Mustard: I’m a big fan of adding Dijon mustard for a zesty kick, but it’s totally optional. If you’re unsure, make the salad without it, and then try adding a bit to see if you like it. Fresh Lemon Juice: I love a tiny squeeze of lemon juice to balance out the richness of the mayonnaise and cut through the fishy taste of the tuna. Crunchy Things: This is where you can get creative! I love adding celery, homemade dill pickles (along with a splash of pickle juice), and scallions for extra crunch and flavor. Feel free to experiment with your favorite crunchy additions.
Ways to Serve Homemade Tuna Salad
Tuna salad is so simple to make and can be served a variety of ways. Here are some of my favorites:
Make a tuna sandwich: Layer this salad with some veggies like tomatoes, cucumbers and lettuce on top of your favorite bread. I love this focaccia bread for sandwiches! Make a wrap using tortillas or flatbread: We have this homemade flour tortilla recipe or this super simple flatbread recipe for some inspiration. Spoon on top of a larger salad: Try our Caesar salad, Greek salad, our quinoa salad or a bowl of your favorite greens and veggies. Serve with crackers or slices of cucumber or zucchini. Make a tuna melt: Add the salad to buttered and toasted bread, cover with cheese (I love Gruyere or white cheddar) and broil until the cheese melts.
3 to 4 tablespoons mayonnaise, try our homemade mayonnaise 1 teaspoon Dijon mustard, optional 1 tablespoon fresh lemon juice 1 stalk of celery, finely chopped 1 scallion, finely chopped or use 1 tablespoon chopped onion 1 to 2 dill pickles, finely chopped, try our homemade pickles 1 tablespoon dill pickle juice, optional Salt and fresh ground black pepper, to taste 2Place tuna in a bowl and break it up with a fork. Add three tablespoons of mayonnaise, mustard, lemon juice, celery, scallion, pickles, pickle juice, and a generous pinch of fresh ground black pepper. Mix well. 3Taste and adjust with salt or another tablespoon of mayonnaise. Store in airtight, food-safe containers in the fridge for up to 5 days. We do not recommend freezing the salad.
