Dinner

Tuna Salad Recipe

BySimon Carel October 30, 2025October 30, 2025

Introduction

Tuna salad is a classic, versatile dish perfect for quick lunches or light dinners. This recipe combines creamy mayo with fresh herbs and a hint of tang, making it both simple and flavorful. Whether served on bread, lettuce, or crackers, it’s always a crowd-pleaser.

A sandwich is placed on a white plate with ridged edges, set on a white marbled surface. The sandwich has three layers: the bottom layer is a thick leaf of bright green lettuce, the middle layer is a chunky, creamy tuna salad with visible pieces of celery, and the top layer is two slices of toasted multigrain bread with visible oats and seeds, showing a golden brown texture. Next to the sandwich on the plate are several ridged potato chips and a bright yellow lemon wedge. In the blurred background, there are some fresh green leafy lettuce and small red tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (5-oz.) cans albacore tuna, drained well
1 stalk celery, finely diced
2 tablespoons white onions, minced (can substitute yellow onion)
1/3 cup mayo (can substitute Greek yogurt)
1 tablespoon dill or sweet relish (dill recommended)
2 teaspoons lemon juice
1 tablespoon freshly chopped parsley
1 teaspoon yellow mustard
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dry dill weed
¼ teaspoon freshly cracked pepper
1 pinch cayenne (optional)
Butter lettuce, bread, flour tortillas, or crackers for serving

Instructions

Step 1: Use the lid of the tuna can or a tuna can strainer to completely drain the tuna. This prevents watery salad.
Step 2: Shred or break the tuna apart thoroughly to create a lot of surface area, helping the flavors distribute evenly.
Step 3: In a medium bowl, mix the tuna with celery, onions, mayo, relish, lemon juice, parsley, mustard, salt, garlic powder, dry dill weed, pepper, and cayenne (if using) until well combined.
Step 4: Chill the tuna salad for at least 30 minutes if possible to let the flavors meld. Otherwise, serve immediately.
Step 5: Serve in butter lettuce wraps, on bread or tortillas, or alongside crackers for a satisfying meal or snack.

Tips & Variations

For a lighter option, substitute mayo with Greek yogurt or use half-and-half.
Add chopped hard-boiled eggs for extra protein and creaminess.
Swap dill relish for sweet relish if you prefer a hint of sweetness.
Use fresh lemon juice instead of bottled for brighter flavor.
Try adding diced pickles or capers for a tangy twist.

Storage

Store tuna salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. If chilled, it’s best enjoyed cold but can be brought to room temperature for a few minutes before serving.