This Easy Tuna Salad Recipe is a classic! Loaded with extra goodies, this simple dish is perfect for those times you want something delicious, but don’t want to put in any effort.
Sometimes we all need to go back to basics. That’s exactly what we are doing with this easy tuna salad recipe! But let’s clarify, basic doesn’t have to mean boring. Using a handful of simple ingredients, we are taking a classic sandwich, and adding a little oomph to it.
The Best Tuna Salad
- Incredibly Easy To Make
- Versatile & Customizable
- Fast & Delicious
Creamy and flavorful, this tuna salad is top notch. While it requires very, very little effort, the outcome is nothing but delicious nostalgia. I remember eating tuna salad sandwiches often at school or lunch at work, and I loved them! This recipe is also extremely customizable, making it a great option for a quick and easy lunch that will please every member of the house.
Ingredient Notes
- Tuna – I used canned tuna packed in water. Make sure to drain all the liquid from the can! See “FAQs & Expert Tips” for more info.
- Mayonnaise – I used my homemade mayonnaise recipe! Feel free to use your preference.
- Celery – Chopped bigger or smaller, depends on how you like it.
- Onion – I used a small red onion, minced. A regular yellow onion works as well.
- Relish – I used sweet pickle relish! If you prefer dill relish, use that!
- Parsley – Fresh parsley, chopped.
- Seasoning – Salt and pepper, to taste.
How To Make My Easy Tuna Salad
- Combine Ingredients: Add all the ingredients to a large bowl and mix well. Taste for seasoning and adjust with salt and pepper if needed.
- Serve: Serve as sandwiches with lettuce and tomatoes.
Frequently Asked Questions
When it comes to buying tuna there are many options out there. White vs. light tuna, solid vs. chunk vs. flake, oil-packed vs. water-packed, etc. In the end get whatever you like and fits your budget!
White vs. light tuna – This usually refers to a specific kind of tuna and mercury levels. Looking for lower mercury? Stick to skipjack or tongol tuna. White tunas are albacore and yellowfin, which tend to have higher levels of mercury.
Solid vs. Chunk. vs. Flake – This indicates how the tuna was packaged. Solid tends to be the most expensive, and flake the most affordable. I prefer chunk tuna for tuna salads, especially if making sandwiches.
Oil-packed vs. water-packed – If you’re looking for a richer tasting tuna then oil-packed is the way to go! I prefer water-packed tuna since it’s more affordable, and I don’t usually like the extra oil.
Feel free to add your favorite goodies into your tuna mixture, especially if you have extra veggies laying around in the fridge you wanna use up! Adding green onion, pickles, radishes, or avocado in your tuna salad is a great way to amp up this classic. Raisins and pecans are also great additions for a bit of crunch and flavor to the recipe.
Serve your easy tuna salad on your favorite bread or bun, topped with your favorite additions like lettuce or tomato. If you want to go a step further, you can also make your own bread using one of my bread recipes! Another option? Make this sandwich into a tuna melt, or if you want to go a healthier route, instead of making sandwiches, serve it as tuna salad wraps or lettuce bowls!
Tips
- You can also use this recipe with canned salmon to make salmon salad sandwiches!
- Opposed to adding sweet relish, you can chop up some pickles from the fridge and use those instead!
- Tuna salads are great because they can be made as healthy as you want. Skip the mayo and add a good plain Greek yogurt instead. You’ll still get the tanginess, but less calories.
- Feel free to add any fresh herbs, or your favorite seasonings to this recipe! Fresh dill, or paprika would both make great additions. Even some red pepper flakes for a bit of heat would be a great option!
Storing Leftovers
Refrigerate your tuna salad in an airtight container and it should last for 3 – 5 days.
Freezing
Would you believe me if I told you that you can freeze this? Well, believe it! You can freeze tuna salad, it just doesn’t last as long as most freezer meals. It will only stay fresh for up to a week and must be stored in small batches, in airtight containers.
More Great Recipes To Try
Craving More? Follow Along:
Easy Tuna Salad Recipe
Ingredients
- 20 ounce tuna packed in water drained, (4 – 5 oz cans)
- 1 cup mayonnaise
- 2 stalks celery chopped
- ½ small red onion minced
- 2 tablespoon sweet pickle relish
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Combine Ingredients: Add all the ingredients to a large bowl and mix well. Taste for seasoning and adjust with salt and pepper if needed.
- Serve: Serve as sandwiches with lettuce and tomatoes.
Tips & Notes:
- You can also use this recipe with canned salmon to make salmon salad sandwiches!
- Opposed to adding sweet relish, you can chop up some pickles from the fridge and use those instead!
- Tuna salads are great because they can be made as healthy as you want. Skip the mayo and add a good plain Greek yogurt instead. You’ll still get the tanginess, but less calories.
- Feel free to add any fresh herbs, or your favorite seasonings to this recipe! Fresh dill, or paprika would both make great additions. Even some red pepper flakes for a bit of heat would be a great option!
- Refrigerate your tuna salad in an airtight container and it should last for 3 – 5 days.
- You can freeze tuna salad, it just doesn’t last as long as most freezer meals. It will only stay fresh for up to a week and must be stored in small batches, in airtight containers.
