This Classic Creamy Tuna Salad is a timeless favorite that’s equal parts comforting, flavorful, and versatile. Whether you’re piling it onto toasted bread for a sandwich, scooping it into lettuce cups for a low-carb lunch, or enjoying it straight from the bowl, this tuna salad delivers a satisfying blend of creamy, crunchy, and tangy. It’s made with pantry staples like canned tuna, mayonnaise, and mustard, and elevated with crisp celery, red onion, and fresh herbs. The beauty of this dish lies in its simplicity and adaptability—it’s quick to prepare, easy to customize, and perfect for meal prep or last-minute meals.
Ingredients:
- 2 cans (5 oz each) tuna in water, drained
- ¼ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley or dill, chopped
- 1 teaspoon lemon juice (optional, for brightness)
- Salt and freshly ground black pepper, to taste
- Optional add-ins: 1 hard-boiled egg (chopped), 1 tablespoon sweet pickle relish, ½ apple (diced), or 1 tablespoon capers
Instructions:
- Drain and flake the tuna:
Open the cans of tuna and drain them thoroughly to avoid a watery salad. Use a fork to flake the tuna into a medium mixing bowl, breaking up any large chunks. - Add the creamy base:
Spoon in the mayonnaise and Dijon mustard. These ingredients form the creamy foundation of the salad. If you prefer a lighter version, substitute half or all of the mayo with plain Greek yogurt. Stir gently to combine. - Incorporate the crunch:
Add the diced celery and chopped red onion. These provide a satisfying crunch and a fresh contrast to the creamy tuna. If you’re sensitive to raw onion, soak the chopped onion in cold water for 5 minutes to mellow its bite before adding. - Season and brighten:
Stir in the chopped parsley or dill for a burst of herbal freshness. Add lemon juice if using—it lifts the flavors and balances the richness. Season with salt and pepper to taste. Start with a pinch and adjust as needed. - Customize to your taste:
This is where you can get creative. For extra protein and texture, fold in a chopped hard-boiled egg. For a touch of sweetness, add a spoonful of sweet pickle relish or diced apple. Capers bring a briny punch if you’re after a Mediterranean twist. - Chill (optional):
While the salad can be enjoyed immediately, chilling it for 30 minutes allows the flavors to meld beautifully. Cover and refrigerate if making ahead. - Serve it your way:
- Sandwich: Spoon onto toasted sourdough, whole grain, or croissants with lettuce and tomato.
- Wrap: Roll into a tortilla with greens and shredded carrots.
- Low-carb: Scoop into lettuce cups or serve over a bed of mixed greens.
- Snack: Enjoy with crackers, cucumber slices, or pita chips.
Tips & Variations:
- Make it spicy: Add a dash of hot sauce or a pinch of cayenne pepper.
- Add crunch: Toss in chopped nuts like almonds or walnuts for texture.
- Storage: Store in an airtight container in the fridge for up to 3 days. Stir before serving.
- Meal prep: Double the recipe and portion into containers for grab-and-go lunches.
This tuna salad is proof that simple ingredients can create something truly satisfying. It’s endlessly adaptable, quick to whip up, and always hits the spot. Want to try a Mediterranean or tropical version next? I’ve got ideas for that too!