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A close-up of a finished tuna salad Recipe in a white bowl, showing flaky tuna mixed with diced celery, chopped red onion, fresh dill, and hard-boiled egg pieces, garnished with lemon wedges and served atop greens.

Tuna Salad Recipe

A creamy, crunchy tuna salad resipe that improves overnight perfect for quick school or work lunches. Tested 42 ways to get the ideal mayo balance, celery crunch, and Grandma’s secret capers.
5 from 1 vote
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Course: Lunch, Salad
Cuisine: American
Keyword: Best tuna salad recipe, Chicken of the Sea tuna salad recipe, Simple tuna salad recipe with mayo, Southern tuna salad recipe, Tuna salad dressing, Tuna salad recipe easy, Tuna salad recipe healthy, Tuna salad recipe lemon
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 250kcal
Cost: $10

Equipment

  • 1 Medium mixing bowl
  • 1 Fork (For flaking tuna and mixing)
  • 1 Sharp knife (For chopping celery & onion)
  • 1 Can opener
  • 1 Measuring spoons

Ingredients

  • 2 cans Canned tuna 5 oz - In water; drain very well
  • ½ cup Real mayonnaise - Not light
  • 2 stalks Celery - Finely chopped
  • 2 Hard-boiled eggs - Chopped
  • ¼ cup Red onion - Finely diced; omit if preferred
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Black pepper - Freshly ground
  • Pinch Salt
  • 1 teaspoon Fresh dill Optional
  • 1 teaspoon Capers - Grandma’s secret touch; optional
  • ½ cup Cherry tomatoes - Halved; optional
  • 1 tablespoon Pickle relish - Optional

Instructions

  • Completely drain tuna, finely chop celery and red onion, and boil eggs.
    A stainless-steel mesh strainer holding pink tuna chunks over folded paper towels on a white marble countertop, with a few stray flakes of tuna scattered around the base.
  • Whisk together mayonnaise, fresh lemon juice, and Dijon mustard until smooth.
    An overhead view of a glass bowl set atop an open cookbook page, filled with flaked tuna, finely chopped celery and red onion, fresh herbs, and a dollop of creamy dressing, flanked by two antique silver spoons on the marble surface.
  • Gently fold tuna, chopped eggs, and vegetables into the prepared dressing.
    A clear glass mixing bowl on a white marble countertop, containing creamy tuna salad flecked with green celery and herbs, with a teal-handled silicone spatula resting in the bowl under soft natural light.
  • Add salt, pepper, fresh dill, and capers, then refrigerate to meld flavors.
  • Stir salad before serving and pack alongside crackers or bread to avoid sogginess.
    A white ceramic bowl filled with chunky tuna salad—mixed with diced celery, red onion, and fresh dill—served alongside whole-grain crackers on a textured beige napkin, with a silver serving spoon peeking into the frame.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 250kcal (13%) | Carbohydrates: 4g (1%) | Protein: 20g (40%) | Fat: 18g (28%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 100mg (33%) | Sodium: 500mg (22%) | Potassium: 200mg (6%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 200IU (4%) | Vitamin C: 3mg (4%) | Calcium: 40mg (4%) | Iron: 1mg (6%)
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