This tuna salad recipe is fast and simple to prepare, uses fresh everyday ingredients, and makes the best tuna salad sandwiches or wraps!
I figure everyone has a recipe for tuna salad that they've grown up with and/or tweaked to perfection over the years, so I never put my recipe on here until now, but I figured why not? It's actually quite similar to my Canned Salmon Salad recipe.
Tuna salad is obviously great in sandwiches, but you can always eat it in a wrap, as-is, or in lettuce cups/wraps if you're looking for a lighter or low-carb option.
How to make tuna salad (overview):
Drain the tuna and add it to a bowl. Flake the tuna with a fork so it's your desired consistency. Add in the rest of the ingredients (mayo, Dijon mustard, celery, lemon juice, red onion, parsley, salt & pepper) and stir together. Taste and adjust as needed. (Full ingredients & instructions are in the recipe card below)
Tuna salad variations:
- I like to keep things fairly classic, but you can add pickles, relish, or capers to give tuna salad a bit more tanginess and texture.
- Try using smoked tuna for something a little different.
- Omit the mayo and use a tablespoon or two of olive oil instead for a lighter take. You could also include some chopped sun-dried tomatoes and spinach in that version.
- Eating it all right away? Mix in some chopped avocado.
- Add in a chopped hard boiled egg or two.
- Zest half a lemon to punch up the lemony flavor even more.
- Add a dash or two of hot sauce.
- A few dashes of celery salt or Cajun seasoning would be fabulous in here.
Tuna salad sandwich toppings:
My favorites are lettuce and cucumber. Tomatoes, and arugula or cress for a peppery bite would also go well. Or make a tuna melt by adding a slice of cheddar and then broiling it for a few minutes (do it as an open faced sandwich).
Recipe notes & tips:
- This recipe is very flexible... you don't really have to measure anymore once you've made it once or twice! I think the flavors have a nice balance, but you can definitely adjust as needed.
- This recipe is fairly heavy on the mayo, so you could get away with using a bit less (like 1/4 cup) if you prefer. Or swap part of the mayo for Greek yogurt (I wouldn't omit it entirely). Or add more mayo than suggested.
- I always buy tuna that's packed in olive oil. Yes, it's more calories, but it also tastes MUCH better and isn't so dry.
- How long does tuna salad last? About 3-5 days in the fridge.
You may also like...
- Easy Egg Salad
- Easy Chicken Salad
- Creamy Tuna Pasta Salad
- Easy Canned Tuna Pasta (Ready in 15 Minutes!)
- Tuna Noodle Casserole
- Spicy Tuna Stuffed Avocado
Questions about this tuna salad recipe? How do you make yours? Let me know in the comments below!
Easy Tuna Salad Recipe
- 2 (5 ounce) cans tuna (I prefer oil-packed ones) drained
- 1/3 cup mayo or to taste
- 1 teaspoon Dijon mustard (or grainy mustard)
- 1 stick celery chopped small
- 1/2 tablespoon lemon juice
- 1-2 tablespoons red onion chopped small
- 1 tablespoon fresh Italian parsley chopped
- Salt & pepper to taste
- Optional: 1-2 tablespoons sweet relish, chopped pickles (dill or sweet), or chopped capers
- Drain the tuna and add it to a bowl. Mash/flake it with your fork to desired texture.
- Add the remaining ingredients to the bowl and mix together. Taste and adjust as needed.
- Serve in sandwiches (I usually add lettuce and cucumber to mine), wraps, or even lettuce wraps for a low-carb option.
- Tuna salad will keep for 3-5 days in the fridge.
- It's easy to halve the recipe to make 2 sandwiches... simply halve every ingredient (it's probably easiest to eyeball the mayo).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.