If there’s one recipe I can count on to make lunchtime dreamy, it’s The Best Tuna Salad. Packed with flaky, juicy tuna, a creamy yet light dressing, and pops of freshness from crunchy veggies and pickle relish, this is one of those nostalgic yet endlessly crave-worthy dishes. Whether you grew up with it sandwiched between two thick slices of white bread or tucked into crisp lettuce cups, The Best Tuna Salad is truly a comfort food classic you’ll want to make on repeat.

The Best Tuna Salad Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry and fridge staples, you can whip up The Best Tuna Salad in minutes. Every single ingredient is chosen for its unique contribution, from the creamy tang of mayo to the irresistible brightness from lemon and relish. Here’s why you’ll want to keep these on hand:

Tuna packed in water: Delivers lean protein and that deliciously mild, flaky base. Draining it well ensures your salad isn’t watery.
Mayonnaise: Brings all the ingredients together with creamy goodness—start with less if you like it lighter, or go all in for ultimate richness.
Celery: Adds fresh crunch that breaks up the smoothness and gives every bite a crisp texture.
Red onion: A little goes a long way—a hint of sharpness boosts the flavor complexity without overpowering.
Sweet pickle relish: Provides sweet-tangy pops that brighten up the whole salad and make it totally addictive.
Lemon juice: Cuts any heaviness and makes everything taste vibrant and fresh.
Garlic: That tiny bit gives a subtle depth and lifts all the other flavors.
Salt and freshly ground black pepper: Essential for seasoning—don’t skip these! Start small and adjust to taste.

How to Make The Best Tuna Salad

Step 1: Prep the Ingredients

Start by draining the tuna thoroughly and finely chopping your vegetables. Honestly, taking an extra minute here makes a big difference—the finer the celery and onion, the more pleasant texture you’ll get in every bite of The Best Tuna Salad.

Step 2: Mix the Salad

Grab a medium bowl, and combine the drained tuna, mayonnaise, chopped celery, minced onion, sweet pickle relish, fresh lemon juice, and garlic. The mixture should look creamy but not mushy. Stir until all ingredients are evenly coated and distributed—don’t overmix, or the tuna can break down too much!

Step 3: Season to Taste

Add salt and freshly ground black pepper before you taste. I recommend starting with about half a teaspoon of salt and a quarter teaspoon of pepper, but feel free to adjust according to your seasoning comfort zone. Give it one last gentle stir.

Step 4: Chill (Optional)

You can serve The Best Tuna Salad immediately, but I honestly think it tastes even better after a quick chill in the fridge, giving all those flavors a chance to mingle. Even just 20–30 minutes makes a difference, but you can let it sit for up to a day.

Step 5: Serve and Enjoy

Scoop that glorious mixture onto your favorite bread, crackers, or pile it high on a bed of greens. The Best Tuna Salad is endlessly versatile—see the serving ideas below!

How to Serve The Best Tuna Salad

Garnishes

A good garnish can take The Best Tuna Salad from simple to truly special! Try sprinkling with chopped fresh parsley or dill for color and freshness, add a few extra grinds of black pepper, or even top with a slice of avocado for creamy decadence.

Side Dishes

Pair your tuna salad sandwich with a bowl of tomato soup, a simple green salad, kettle-cooked chips for crunch, or even some fresh veggie sticks. The bright flavor of The Best Tuna Salad plays well with all sorts of sides, from classics to creative twists.

Creative Ways to Present

Don’t feel confined to sandwiches—The Best Tuna Salad is amazing stuffed into halved avocados, rolled in a tortilla as a wrap, or served in cucumber boats for a breezy appetizer. Or go classic diner-style and top a pile of mixed greens with a big scoop of salad, a hard-boiled egg, and tomato wedges.

Make Ahead and Storage

Storing Leftovers

Store any remaining salad in an airtight container in the fridge for up to 4 days. The Best Tuna Salad actually gets even tastier as the flavors meld, so leftovers are a lunch dream come true.

Freezing

While possible, I don’t recommend freezing The Best Tuna Salad—mayonnaise tends to separate and develop a grainy texture after thawing, which just isn’t as appetizing. For best flavor and texture, make what you’ll enjoy fresh.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so no reheating required! If you do want to enjoy a tuna melt, simply layer the salad onto bread with cheese and toast in a skillet or under a broiler until warm and bubbly.

FAQs

What kind of tuna works best in The Best Tuna Salad?

For classic texture and taste, I recommend solid white or chunk light tuna packed in water and well drained. You can try oil-packed tuna for a richer flavor—just use a little less mayo to compensate.

Can I make The Best Tuna Salad healthier?

Absolutely! Use Greek yogurt instead of all or part of the mayo, add extra veggies like bell pepper or shredded carrot, or serve it in lettuce wraps instead of bread for a lighter version.

Is it okay to prepare The Best Tuna Salad in advance?

Definitely! Not only is it okay, it’s actually encouraged—making it a few hours or even a day ahead helps the flavors meld beautifully. Just be sure to store it in an airtight container in the fridge.

Can I use dill relish instead of sweet pickle relish?

Of course! Dill relish or even minced dill pickles make for a more tangy, savory twist if you prefer less sweetness in The Best Tuna Salad. It’s all about personalizing the classic to your own taste.

How do I keep The Best Tuna Salad from getting watery?

The secret is to thoroughly drain the tuna before mixing, and make sure any veggies (like celery) are patted dry after chopping. If making ahead, give it a good stir before serving to re-incorporate any moisture.

Final Thoughts

There’s a reason The Best Tuna Salad stands the test of time—it’s easy, delicious, and endlessly adaptable. Whether you’re after a quick lunch, a light dinner, or meal-prep magic, try this recipe and see if you don’t fall in love with it all over again!

The Best Tuna Salad Recipe

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5 from 16 reviews

Author: Patricia
Total Time: 5 minutes
Yield: 6 sandwiches (1/2 cup salad each)
Diet: Gluten Free

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Description

This tuna salad recipe is a classic favorite, perfect for sandwiches, salads, or even as a topping for a delicious tuna melt. Packed with flavor and easy to make, it’s a versatile dish that you’ll love.

Ingredients

Tuna Salad:

4 (5-ounce) cans tuna packed in water, drained
1 cup mayonnaise, or to taste
1/3 cup celery, finely chopped
2 tablespoons red onion, minced
2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

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Instructions

In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic. Mix well.
Season with salt and pepper to taste. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjust as needed.
Serve immediately or chill for later.

Notes

Tuna: Opt for tuna packed in water with a dolphin-safe label. Canned or packet tuna both work.
Mayonnaise: Adjust the amount based on your preference, starting with 1/4 cup.
Pickle Relish: Feel free to use dill relish or minced dill pickles for a different flavor.
Yield: Recipe makes about 3 cups of tuna salad, serving 6 sandwiches (1/2 cup per sandwich).
Storage: Store leftovers covered in the fridge for up to 4 days.

Prep Time: 5 minutes
Category: Salad
Cuisine: American