Classic Tuna Salad – Creamy, Fresh & Satisfying
1. Introduction
The classic tuna salad is one of those recipes you can whip up in minutes but still feels like a wholesome, satisfying meal. Whether you’re making a quick lunch, prepping a picnic, or creating a filling for sandwiches, wraps, or lettuce cups, tuna salad is endlessly versatile.
What makes this recipe so good? The perfect balance of creamy mayo, fresh crunch from celery, and a touch of tang from lemon juice — plus that rich, savory tuna flavor we all love.
2. Ingredients Breakdown
Main Ingredients:
- 2 cans (5 oz each) tuna, drained (use chunk light or albacore)
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard (optional, for depth)
- Salt & black pepper, to taste
- 2 tbsp fresh parsley, chopped
Optional Add-ins:
- Chopped dill pickles or sweet relish
- Capers for a briny kick
- Hard-boiled egg for extra protein
- A pinch of paprika for color
3. Step-by-Step Instructions
- Prepare the Ingredients
Drain tuna thoroughly to prevent a watery salad. Use a fork to flake it into small pieces. - Mix the Base
In a medium mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, salt, and pepper. - Add Veggies & Tuna
Stir in celery, red onion, and parsley. Add the tuna and mix until evenly coated. - Taste & Adjust
Add more lemon juice for tang or mayonnaise for creaminess, according to your preference. - Chill & Serve
Refrigerate for at least 30 minutes before serving for best flavor.
4. Serving Suggestions
- Classic Sandwich: Spread on whole wheat bread with lettuce and tomato.
- Low-Carb Option: Serve in lettuce wraps or halved bell peppers.
- Snack Platter: Pair with crackers and cucumber slices.
- Salad Bowl: Scoop onto a bed of mixed greens with cherry tomatoes and avocado.
5. Tips & Variations
- For a Mediterranean twist, swap mayo for olive oil and add olives, cucumber, and feta cheese.
- To make it spicy, mix in a dash of sriracha or chopped jalapeños.
- If using fresh tuna, sear it lightly, flake, and follow the same steps.
6. Storage & Meal Prep
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as mayonnaise separates when frozen.
- Meal Prep Tip: Pre-chop celery and onions in advance to speed up future batches.
7. Nutrition Information (Per Serving, about 1 cup)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Fat | 16g |
| Saturated Fat | 3g |
| Carbs | 3g |
| Sugar | 1g |
| Fiber | 1g |
| Protein | 21g |
| Sodium | 540mg |
| Cholesterol | 45mg |
Values are approximate and depend on ingredients used.
8. Recipe Card Summary
Course: Salad / Sandwich Filling
Cuisine: American
Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 2 cans tuna, drained
- ½ cup mayonnaise
- 2 celery stalks, diced
- ¼ cup red onion, diced
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (optional)
- Salt & pepper to taste
- 2 tbsp parsley, chopped
Instructions:
- Flake tuna and mix with mayo, lemon juice, mustard, salt, and pepper.
- Stir in celery, onion, and parsley.
- Chill before serving.
9. Final Thoughts
Tuna salad is a true kitchen hero — quick, budget-friendly, and adaptable to any taste. With just a few pantry staples, you can create a satisfying meal that works for breakfast, lunch, or dinner.