This Classic Tuna Salad is a timeless, protein-packed dish that’s perfect for quick lunches, light dinners, or meal prep. Made with flaky canned tuna, crunchy celery, tangy red onion, and a creamy dressing with a hint of mustard and lemon, it’s a versatile recipe that can be served in sandwiches, wraps, lettuce cups, or simply scooped onto crackers. The beauty of this salad lies in its simplicity and adaptability—whether you like it chunky or smooth, spicy or mild, it’s easy to customize and always satisfying.
Ingredients
- 2 (5-ounce) cans tuna, drained
- ¼ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely chopped
- ½ tablespoon Dijon mustard
- 1 tablespoon lemon juice (optional, for brightness)
- 2 tablespoons chopped parsley (or chives, dill, or cilantro)
- Salt and black pepper, to taste
Optional Add-ins:
- 1 hard-boiled egg, chopped
- 2 tablespoons sweet pickle relish
- ½ teaspoon garlic powder
- 1 tablespoon capers or chopped olives
- ¼ cup shredded carrots or diced bell pepper
🥗 Instructions
1. Prep the Tuna
Start by draining the canned tuna thoroughly. Use a fork to flake the tuna into a medium mixing bowl, breaking up any large chunks. This helps the dressing coat the tuna evenly and gives the salad a smoother texture.
2. Chop the Veggies
Dice the celery and red onion into small, uniform pieces. This adds crunch and flavor without overpowering the tuna. If you prefer a milder onion flavor, soak the chopped onion in cold water for 5 minutes, then drain before adding.
3. Mix the Dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and chopped herbs. This creamy base binds the salad and adds tangy, fresh notes. Adjust the ratio of mayo to mustard based on your taste—more mustard for zing, more mayo for richness.
4. Combine Everything
Add the chopped veggies and dressing to the bowl with the tuna. Stir gently until everything is well combined. Taste and season with salt and pepper. If you’re adding extras like chopped egg or relish, fold them in now.
5. Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on toasted bread, in a wrap, over greens, or with crackers. Garnish with extra herbs or a sprinkle of paprika for a pop of color.
🌟 Tips & Variations
- Make It Spicy: Add a dash of hot sauce or chopped jalapeños for heat.
- Low-Carb Option: Serve in lettuce cups or cucumber boats.
- Tuna Melt: Spread on bread, top with cheese, and grill until golden.
- Meal Prep Friendly: Store in an airtight container for up to 3 days.
- Texture Control: Mash for a smoother salad or leave chunky for more bite.
This tuna salad is a classic for a reason—easy, delicious, and endlessly customizable. Want to explore spicy versions, Mediterranean twists, or protein-packed upgrades with chickpeas or eggs? I’ve got plenty more ideas to keep your lunch game strong.