Tuna Salad (Best Ever, Easy, Creamy)

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Close-up of tuna salad in a bowl with celery and onion mixed in

This Tuna Salad is creamy, crunchy, and so satisfying for quick lunches. It’s the kind of simple recipe you can throw together in minutes, but it still tastes fresh and flavorful. Perfect for sandwiches, wraps, crackers, or scooping straight from the bowl (no judgment).

Introduction

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When you need an easy lunch that actually fills you up, Tuna Salad always comes through. It’s a classic for a reason—simple ingredients, big flavor, and it’s super meal prep friendly. I’ve had readers tell me this is the only tuna salad they make now, and I get it.

The standout trick is draining the tuna really well and seasoning the dressing before mixing. That keeps it creamy (not watery) and makes the flavor pop. Once you try this Tuna Salad, you’ll keep it in your fridge all week.

Why You’ll Love This Tuna Salad

  • Easy lunch: Mix it in one bowl and you’re done.
  • Meal prep friendly: Keeps well for quick lunches all week.
  • Better than deli: Fresher flavor and you control the texture.
  • High-protein & satisfying: Tuna makes it filling and energizing.
  • Customizable: Add pickles, herbs, or spice to match your taste.

Ingredients for Tuna Salad

Overhead ingredients for tuna salad including drained tuna, mayonnaise, celery, onion, mustard, and seasonings
Simple pantry ingredients for the best classic tuna salad

Main Ingredients

  • Canned tuna, drained well (2 cans, 5 oz each): The base—drain hard so the salad stays creamy.
  • Tip: Press tuna in the strainer with a spoon to remove extra liquid.
  • Mayonnaise (1/3 cup): Makes it creamy and classic.
  • Swap: Greek yogurt for a lighter option.
  • Dijon mustard (1 tsp): Adds tang and balances the richness.
  • Swap: Yellow mustard.

Crunch & Flavor

  • Celery, diced (1/2 cup): Crunchy texture.
  • Red onion, finely diced (2 tbsp): Adds a little bite.
  • Swap: Green onion for milder flavor.
  • Dill pickles, chopped (2 tbsp): Adds salty tang.
  • Swap: Relish (2 tbsp).

Seasoning

  • Lemon juice (1 tsp): Brightens everything.
  • Salt (1/4 tsp) + black pepper (1/2 tsp): Season to taste.

How to Make Tuna Salad

Four-panel collage showing draining tuna, mixing dressing, combining ingredients, and serving tuna salad on bread or crackers
Drain, mix dressing, stir in crunchy add-ins, and serve
  • 1. Drain tuna very well. Press out extra liquid so your tuna salad stays thick and creamy.
  • 2. Whisk mayonnaise, Dijon, lemon juice, salt, and pepper in a bowl until smooth.
  • 3. Add tuna, celery, onion, and pickles. Stir until evenly combined. If it looks too dry, add 1 tbsp more mayo.
  • 4. Taste and adjust seasoning. A pinch more pepper makes it extra deli-style.
  • 5. Serve on bread, in wraps, over greens, or with crackers.

Tips for Perfect Tuna Salad

  • Drain hard: Extra liquid makes tuna salad watery.
  • Chop small: Small celery and onion pieces give better texture in every bite.
  • Season the dressing: Mixing seasoning into mayo first spreads flavor evenly.
  • Chill if you can: Even 15 minutes helps flavors blend.
  • Keep it thick: Add mayo slowly so it doesn’t get sloppy.

Variations & Substitutions

  • Spicy version: Add a dash of hot sauce or a pinch of cayenne.
  • Extra crunch: Add diced cucumber or shredded carrots.
  • Herb boost: Add chopped dill or parsley.
  • Sweet twist: Add diced apple or a few dried cranberries.
  • Leftover idea: Make a tuna melt by adding cheese and toasting.

Storing & Reheating

Store Tuna Salad in an airtight container in the fridge for up to 3 days. Stir before serving.
This is best served cold, so no reheating needed.

Serving Suggestions & Pairings

  • Serve on toasted bread with lettuce and tomato.
  • Scoop into lettuce cups for a lighter lunch.
  • Pair with chips, fruit, or a simple salad.
  • Great for meal prep lunches in snack boxes.

Reader Review: “This tuna salad is perfect—creamy but not watery, and the pickle tang is so good. I made it twice this week!”

If you make this Tuna Salad, leave a rating and comment! Are you team pickles, or do you add apple for a sweet crunch?

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Close-up of tuna salad in a bowl with celery and onion mixed in

Tuna Salad (Best Ever, Easy, Creamy)

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  • Author: Donald Anderson
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This tuna salad is creamy, crunchy, and fast—perfect for sandwiches, wraps, or lettuce cups.

Ingredients

Scale

  • 2 (5-ounce) cans tuna, drained

  • 1/3 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/2 cup diced celery

  • 2 tablespoons diced red onion (optional)

  • 1 tablespoon chopped dill or parsley (optional)

Instructions

  1. In a bowl, mash tuna lightly with a fork.

  2. Stir in mayo, Dijon, lemon juice, salt, and pepper.

  3. Fold in celery, onion, and herbs.

  4. Chill 10 minutes (optional) and serve

Notes

  • Swap: Use Greek yogurt for part of the mayo.

  • Storage: Keeps 3 days refrigerated.

  • Tools: Mixing bowl, fork.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Lunch
  • Method: No-cook
  • Cuisine: American

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