Sometimes, the simplest dishes are the best. This Tuna Salad is a total game-changer—light yet satisfying, packed with flavor, and the perfect option for a quick meal when you’re craving something easy but delicious. Whether you’re packing a lunch, enjoying a light dinner, or looking for something to serve at your next picnic, this salad hits all the right notes. You’ll love how simple it is, but don’t let that fool you—it’s bursting with taste!
With just a few ingredients, this Tuna Salad comes together in minutes. It’s one of those dishes that feels like a classic, and once you make it, you’ll understand why it’s been a favorite for so long. Trust me, you’re going to love this.
Why You’ll Love Tuna Salad
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a casual lunch, serving it as a side for a family dinner, or taking it to a potluck, it’s perfect for any occasion.
Is this Tuna Salad for you? Let’s see. Tuna Salad is…
- Super easy to make—whip it up in just a few minutes.
- Packed with protein from the tuna—satisfying and filling.
- Versatile—add or swap ingredients based on what you have.
- Creamy and flavorful—thanks to the mayo and seasonings.
- Perfect for meal prep—make it ahead and enjoy throughout the week.
Ingredients
Here’s what you need for this tasty Tuna Salad:
- Canned Tuna: The main star! Choose your favorite—packed in oil or water, it’s up to you.
- Mayonnaise: Adds that creamy, tangy base that brings everything together.
- Dijon Mustard: A little tang for extra flavor that makes this salad pop.
- Celery: For that satisfying crunch that adds a refreshing bite.
- Red Onion: Offers a subtle sharpness to balance the richness of the tuna.
- Pickles: Adds a nice tang and crunch to brighten up the salad.
- Fresh Herbs: Parsley or dill—these fresh notes tie everything together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Drain and Flake the Tuna: Open the cans of tuna and drain out any excess liquid. Flake the tuna into small pieces with a fork. This creates that perfect texture for the salad.
Chop the Veggies: Dice up the celery, red onion, and pickles. You want them to be bite-sized so they mix well with the tuna.
Mix Together: In a large bowl, combine the tuna, chopped veggies, mayonnaise, Dijon mustard, and herbs. Stir gently until everything is evenly mixed. The mayo and mustard create a creamy, tangy dressing that coats everything perfectly.
Taste and Adjust: Give your salad a taste and adjust the seasoning. Add a little salt, pepper, or extra mustard to suit your personal flavor.
Serve and Enjoy: Serve on its own, on a bed of lettuce, or on a sandwich for a delicious, filling meal.
How to serve Tuna Salad?
- On a Sandwich: Spread the tuna salad between two slices of fresh bread for a classic sandwich.
- On Crackers: Serve it as a snack with crunchy crackers.
- As a Salad: Serve it over a bed of mixed greens for a light, healthy lunch.
- With a Side of Veggies: Pair with fresh veggies like cucumber or cherry tomatoes for a refreshing contrast.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 40mg
Additional Tips
Here are a few tips to help you get the most out of this recipe:
- Prep Ahead: Make the salad ahead of time and store it in the fridge. It tastes even better after the flavors have had a chance to meld together.
- Spice It Up: Add a little hot sauce or chili flakes if you like a bit of heat in your salad.
- Dietary Adjustments: Use Greek yogurt in place of mayo for a healthier, lighter version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. It’s perfect for a quick lunch or snack.
- Add More Veggies: Feel free to toss in some chopped cucumbers, bell peppers, or carrots for extra crunch and nutrition.
Tips & Variations/Quick Tips:
- Ingredient Swaps: Swap the mayo for avocado for a creamy, dairy-free version.
- Add Protein: Toss in some hard-boiled eggs or chickpeas to boost the protein content.
FAQ Section
Q1: Can I substitute tuna with another protein?
A1: Absolutely! You can swap the tuna for shredded chicken, chickpeas, or even tofu for a plant-based version.
Q2: Can I make this dish ahead of time?
A2: Yes! It’s a great make-ahead dish. Just prepare it and store it in the fridge for up to 3 days.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this dish?
A4: Freezing is not recommended, as the texture may change once thawed.
Q5: Can I double the recipe?
A5: Yes! If you’re serving a crowd or want extra for the week, feel free to double the recipe.
There you have it! A quick, easy, and delicious Tuna Salad that’s perfect for any occasion. Enjoy!
Tuna Salad
Ingredients
- 2 5 oz cans tuna, drained
- ¼ cup plain Greek yogurt
- 1 stalk celery chopped (about ¼ cup)
- ¼ cup red onion diced
- ¼ cup dill pickles diced
- 1 Tablespoon mayonnaise optional
- 1 Tablespoon Dijon or German mustard
- 1 Tablespoon fresh parsley chopped
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
Instructions
- In a large mixing bowl, combine drained tuna, Greek yogurt, celery, red onion, dill pickles, mayonnaise (if using), mustard, parsley, pepper, and salt.
- Toss everything together until well combined, breaking up any large tuna chunks.
- Serve immediately or chill in the fridge before serving.
- Enjoy with crackers, in a sandwich, wrap, or over greens for a light meal or snack.
- Store leftovers in an airtight container in the refrigerator for 3–5 days.
Notes
- Substitute Greek yogurt with full mayo for a creamier traditional flavor.
- Add chopped hard-boiled eggs or avocado for variation.
- Try serving in lettuce cups or whole grain pitas for a low-carb or hearty twist.
