Easy Tuna Salad
Learn how to make the best tuna salad! Our recipe is super easy, quick, and tastes fantastic. Perfect for sandwiches, snacks, or topping your favorite salad! My favorite tuna salad recipe uses high-quality tuna and simple ingredients for a delicious sandwich, wrap, or cracker topping. I’ve made this salad so many times. I love this quick, healthy salad on a sandwich, in a wrap, or with crackers. One of our readers even said this is “the best tuna salad I have ever come across.” It’s the perfect easy lunch! I grew up eating tuna salad sandwiches (thanks, Mom!), and they’re still one of my favorite lunches. If you’re looking for other easy and tasty salad ideas, I bet you’ll love our classic egg salad, smashed chickpea salad, and this chicken salad (it’s so good!). Key Ingredients Tuna: I use canned albacore tuna caught using sustainable pole-and-line methods and cooked right in the can. This results in the most flavorful, succulent tuna that retains its natural juices and fats. When I buy canned tuna cooked in the can, I don’t drain it. Brands that don’t cook tuna in the can cook it first and then can it, which means that much of the natural juices and healthy fats are lost. That’s why you will often see tuna canned in water or oil. When the tuna is cooked right in the can, there is no need for extra water or oil. If sustainably caught, high-quality tuna isn’t available, flaked salmon or mashed chickpeas work well as a substitute. (I love this smashed chickpea salad sandwich.) Mayonnaise: I use store-bought mayonnaise or homemade mayo if I have it in the fridge, but you can use a vegan mayo or swap some of it for a drizzle of olive oil if you prefer a less creamy salad. Mustard: I’m a big fan of adding Dijon mustard for a zesty kick, but it’s totally optional. If you’re unsure, make the salad without it, and then try adding a bit to see if you like it. Fresh Lemon Juice: I love a tiny squeeze of lemon juice to balance out the richness of the mayonnaise and cut through the fishy taste of the tuna. Crunchy Things: This is where you can get creative! I love adding celery, homemade dill pickles (along with a splash of pickle juice), and scallions for extra crunch and flavor. Feel free to experiment with your favorite crunchy additions. Tuna: I use canned albacore tuna caught using sustainable pole-and-line methods and cooked right in the can. This results in the most flavorful, succulent tuna that retains its natural juices and fats. When I buy canned tuna cooked in the can, I don’t drain it. Brands that don’t cook tuna in the can cook it first and then can it, which means that much of the natural juices and healthy fats are lost. That’s why you will often see tuna canned in water or oil. When the tuna is cooked right in the can, there is no need for extra water or oil. If sustainably caught, high-quality tuna isn’t available, flaked salmon or mashed chickpeas work well as a substitute. (I love this smashed chickpea salad sandwich.) Mayonnaise: I use store-bought mayonnaise or homemade mayo if I have it in the fridge, but you can use a vegan mayo or swap some of it for a drizzle of olive oil if you prefer a less creamy salad. Mustard: I’m a big fan of adding Dijon mustard for a zesty kick, but it’s totally optional. If you’re unsure, make the salad without it, and then try adding a bit to see if you like it. Fresh Lemon Juice: I love a tiny squeeze of lemon juice to balance out the richness of the mayonnaise and cut through the fishy taste of the tuna. Crunchy Things: This is where you can get creative! I love adding celery, homemade dill pickles (along with a splash of pickle juice), and scallions for extra crunch and flavor. Feel free to experiment with your favorite crunchy additions. Enjoying Your Tuna Salad This simple tuna salad is incredibly versatile (I really do make it almost every week)! Here are some of our favorite ways to serve it: Classic Tuna Sandwich: This is my go-to lunch. I love layering this salad with fresh tomatoes, cucumbers, and lettuce on bread. If I have any on hand, homemade focaccia is amazing, but use what you have! Wraps and Flatbreads: Create easy and flavorful wraps using tortillas or flatbreads. If you are up for it, I love these homemade flour tortillas and this super easy flatbread recipe! Add to Salads: Add protein to your favorite salads by adding a scoop of tuna salad. It’s delicious with our Caesar salad, Greek salad, or on top of this quinoa salad. Serve with Crackers and Vegetables: Make a light and healthy snack by serving tuna salad with crackers or fresh slices of cucumber and zucchini. Make a Tuna Melt: Here’s Adam’s favorite! Spread the salad on buttered and toasted bread, top with cheese (we recommend Gruyère or white cheddar), and broil until melted. So good! Classic Tuna Sandwich: This is my go-to lunch. I love layering this salad with fresh tomatoes, cucumbers, and lettuce on bread. If I have any on hand, homemade focaccia is amazing, but use what you have! Wraps and Flatbreads: Create easy and flavorful wraps using tortillas or flatbreads. If you are up for it, I love these homemade flour tortillas and this super easy flatbread recipe! Add to Salads: Add protein to your favorite salads by adding a scoop of tuna salad. It’s delicious with our Caesar salad, Greek salad, or on top of this quinoa salad. Serve with Crackers and Vegetables: Make a light and healthy snack by serving tuna salad with crackers or fresh slices of cucumber and zucchini. Make a Tuna Melt: Here’s Adam’s favorite! Spread the salad on buttered and toasted bread, top with cheese (we recommend Gruyère or white cheddar), and broil until melted. So good! Easy Tuna Salad PREP 10 mins TOTAL 10 mins PREP 10 mins TOTAL 10 mins We use canned Albacore tuna and a short list of simple ingredients in our favorite tuna salad recipe. It is so quick and easy. If you cannot find sustainably caught canned tuna, substitute the tuna with flaked salmon or mashed chickpeas (use about 2 cups). Tips for buying tuna for tuna salad are in the tips section below. 4 Servings Watch Us Make the Recipe You Will Need 2 (5 ounce) cans of tuna, see tips below 3 to 4 tablespoons mayonnaise, try homemade mayonnaise 1 teaspoon Dijon mustard, optional 1 tablespoon fresh lemon juice 1 stalk of celery, finely chopped 1 scallion, finely chopped, or use 1 tablespoon of chopped onion 1 to 2 dill pickles, finely chopped, try homemade pickles 1 tablespoon dill pickle juice, optional Salt and fresh ground black pepper, to taste Directions 1Prepare the tuna: Whether you drain the liquid in the can depends on the brand of tuna you have. If you have purchased tuna cooked in the can, you do not need to drain it. Draining it would remove the natural juices and fats, including omega-3 fats. If the can of tuna says “packed in water” or “packed in oil,” we prefer to drain it. 2Make the salad: Place the tuna in a medium bowl and break it up with a fork. Add 3 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, the chopped celery, scallion, pickles, 1 tablespoon of pickle juice, and a generous pinch of fresh ground black pepper. Mix thoroughly. 3Taste and adjust: Taste the salad and adjust the seasoning with salt, or add another tablespoon of mayonnaise if needed. 1Prepare the tuna: Whether you drain the liquid in the can depends on the brand of tuna you have. If you have purchased tuna cooked in the can, you do not need to drain it. Draining it would remove the natural juices and fats, including omega-3 fats. If the can of tuna says “packed in water” or “packed in oil,” we prefer to drain it. 2Make the salad: Place the tuna in a medium bowl and break it up with a fork. Add 3 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, the chopped celery, scallion, pickles, 1 tablespoon of pickle juice, and a generous pinch of fresh ground black pepper. Mix thoroughly. 3Taste and adjust: Taste the salad and adjust the seasoning with salt, or add another tablespoon of mayonnaise if needed. Adam and Joanne's Tips Storing: Store tuna salad in airtight, food-safe containers in the fridge for up to 5 days. We do not recommend freezing the salad. Do I need to drain tuna cans? The answer depends on the brand of tuna you have. If you have purchased tuna cooked in the can, then no, you do not want to drain it. Draining it would remove the natural juices and fats, including omega-3 fats. Alternatively, if the can of tuna says “packed in water” or “packed in oil,” we prefer to drain it. That tuna was likely cooked before being canned, so those natural juices have already been lost. Generally, most brands that cook the tuna can indicate this on the packaging or mention there is no need to drain. Best tuna to buy for tuna salad: We look for the little blue logo with MSC on it (Marine Stewardship Council Certified) as well as key terms like “hand-operated pole-and-lines” or “pole and line caught.” Albacore tuna caught with trolling lines can also be a good option (be careful not to confuse trolling lines with trawling, which is very different). The nutrition facts provided below are estimates. Storing: Store tuna salad in airtight, food-safe containers in the fridge for up to 5 days. We do not recommend freezing the salad. Do I need to drain tuna cans? The answer depends on the brand of tuna you have. If you have purchased tuna cooked in the can, then no, you do not want to drain it. Draining it would remove the natural juices and fats, including omega-3 fats. Alternatively, if the can of tuna says “packed in water” or “packed in oil,” we prefer to drain it. That tuna was likely cooked before being canned, so those natural juices have already been lost. Generally, most brands that cook the tuna can indicate this on the packaging or mention there is no need to drain. Best tuna to buy for tuna salad: We look for the little blue logo with MSC on it (Marine Stewardship Council Certified) as well as key terms like “hand-operated pole-and-lines” or “pole and line caught.” Albacore tuna caught with trolling lines can also be a good option (be careful not to confuse trolling lines with trawling, which is very different). The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 188 calories / Total Fat 10.4g / Saturated Fat 1.9g / Cholesterol 40.5mg / Sodium 577.3mg / Carbohydrate 1.4g / Dietary Fiber 0.5g / Total Sugars 0.7g / Protein 20.7g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Bread and Butter Pickles Next Post: Easy Cookie Bars