Tuna Salad Recipe

The Best Tuna Salad is a timeless favorite that’s creamy, flavorful, and ready in minutes. Enjoy this classic recipe on fresh toast, crisp crackers, or turn it into the ultimate tuna melt.

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This version balances tangy relish, zesty lemon, and crunchy celery, making The Best Tuna Salad a must-have for quick lunches or easy meal prep.

What You’ll Need for The Best Tuna Salad

• Tuna – The heart of this salad, tender and flaky tuna brings satisfying protein and ocean-fresh taste.
• Mayonnaise – Adds creamy richness and binds everything together for that signature texture.
• Celery – Gives each bite a refreshing crunch and subtle earthiness.
• Red onion – A touch of sharpness for bold, savory depth.
• Sweet pickle relish – Balances the savory notes with sweet tang.
• Lemon juice – Brightens the flavors with citrusy zing.
• Garlic – A hint of pungency to round out the flavor profile.

How to Make The Best Tuna Salad in Minutes

Start by combining drained tuna with creamy mayonnaise in a medium bowl. Stir in the finely chopped celery, minced red onion, and sweet pickle relish.

Add fresh lemon juice and minced garlic, then season generously with salt and black pepper. Mix until everything is well coated and the flavors meld beautifully.

Spoon onto your favorite bread, tuck into lettuce wraps, or chill until ready to serve for a fuss-free meal anytime.

Tips & Simple Swaps for The Best Tuna Salad

Experiment with texture by using oil-packed tuna for a richer bite, or swap the sweet relish with tangy dill pickles for a brinier kick.

Lighten it up by using Greek yogurt instead of some of the mayonnaise without sacrificing creaminess. For extra crunch, toss in diced cucumbers or bell peppers.

For a next-level tuna melt, layer this salad generously between slices of sturdy bread, add sharp cheddar, and grill until golden and melty.

Storing Leftover Tuna Salad Made Easy

Keep leftover tuna salad fresh by storing it in an airtight container in the refrigerator for up to four days.

If you plan to make it ahead, stir before serving to reincorporate any separated dressing. This salad is best enjoyed cold, but you can gently re-toast it in a sandwich for a warm twist.

Tuna Salad Recipe

A timeless classic, this tuna salad delivers balanced flavors and satisfying texture. Ideal for layering onto toasted bread, pairing with crisp crackers, spooning over fresh greens, or crafting a comforting tuna melt.

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Course: Salad

Cuisine: American

Keyword: Tuna Salad Recipe

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Ingredients

• 1 tablespoon freshly squeezed lemon juice
• 1 cup mayonnaise or less according to preference
• 4 5-ounce cans tuna in water, drained
• 2 tablespoons sweet pickle relish
• Salt and freshly ground black pepper to taste
• 1 clove garlic finely minced
• 2 tablespoons red onion minced (about 2 thin slices)
• 1/3 cup celery finely chopped (approximately 1 rib)

Instructions

• Combine the drained tuna, mayonnaise, chopped celery, minced onion, sweet pickle relish, lemon juice, and minced garlic in a medium mixing bowl. Season generously with salt and freshly ground black pepper, adjusting to taste (½ teaspoon salt and ¼ teaspoon pepper are recommended). Serve promptly or cover and refrigerate until ready to enjoy.

Notes

Tuna: Opt for water-packed tuna with a dolphin-safe label when possible. Pouches may be substituted for cans. Oil-packed tuna works as well; simply reduce the mayonnaise if desired.

Mayonnaise: This recipe favors a creamy texture; begin with ¼ cup and add gradually to reach your preferred consistency.

Relish: Sweet pickle relish may be replaced with dill relish or finely minced dill pickles for a tangier profile.

Yield: Yields approximately 3 cups, enough for 6 sandwiches.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.