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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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.
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.