Tuna Salad
Boasting the perfect balance of creaminess and crunch, this tuna salad features tender tuna, crisp celery, and sweet onion in a bright, lemony dressing. Served as a sandwich (hot or cold), or nestled over greens, this is the easiest, most satisfying tuna salad you will ever make. It’s also wildly customizable, so read on to uncover the endless possibilities.
This recipe was written for the Arizona Republic.
What makes this tuna salad special? The quintessential tuna salad delivers both flavor and textural elements. The salad should taste fresh, be creamy (not runny), and contain flecks of tender tuna and crunchy vegetables in every bite. That said, tuna salad can be quite personal; some folks add onion, garlic, and celery to the mix, while others prefer tangy relish and a touch of Dijon mustard. The recipe below is a canvas for your tuna salad artistry. Have fun and enjoy the variations.
Here’s what you need for this ultimate tuna salad
- Tuna. Thanks to its flavor and texture, water-packed albacore tuna is the classic choice for tuna salad. I prefer sustainably-caught, wild tuna with a promise of low-mercury levels on the label. While I prefer albacore, other varieties are acceptable, including light and oil-packed tuna. If using oil-packed tuna, you may need to reduce/adjust the amount of mayonnaise in the dressing. If you would like to remove the oil before using the tuna, place the tuna in a fine mesh sieve (or fine mesh strainer) and rinse it under cold water. Then, use a spatula to press excess oil and water from the tuna and drain it well before using. The recipe below calls for 20 ounces of tuna. If desired, you may use packets instead of cans. Pro tip: Read package instructions for both cans and pouches of tuna; not all require draining before using. In some cases, the tuna is a solid, wild tuna steak in natural fish oils; those natural juices add great flavor and moisture so you don’t want to drain them off.
- Mayonnaise. Mayonnaise is used as the base of the lemony dressing and you can use any variety you prefer. Thick, creamy mayo binds all the ingredients together, and its tangy flavor cuts the fishiness of the tuna.
- Celery. Finely diced celery adds a crisp, fresh crunch and a slight peppery flavor. You may substitute chopped parsnip for a similar flavor and unique variation.
- Red onion. Red onion is sweeter than other onion varieties and adds great color and crunch to this salad. If desired, you may substitute chopped green onions (scallions).
- Relish. Sweet pickle relish delivers briny, tangy notes that complement the richness of the mayonnaise and tuna. If desired, you may substitute chopped sweet pickles for the relish. If you prefer a tangier experience, use dill pickle relish, minced dill pickles, or chopped capers.
Get creative when serving this tuna salad
While nestling this creamy tuna salad between two slices of soft bread is the classic choice (and certainly fabulous), there are many other enjoyable ways to enjoy this recipe. Read on and you’ll never run out of ideas.
- Cold sandwich. Scoop the tuna salad onto your favorite bread and add crisp lettuce and ripe tomato. For a little crunch and hint of caramelization, toast the bread first.
- Hot sandwich. Spoon the tuna salad onto your favorite bread, add sliced or shredded cheese and cook on a hot, buttered pan until the bread is browned on both sides and the cheese melts. You’ve now created the ultimate tuna melt. For the cheese, sharp cheddar, mild cheddar, American, and Swiss are all excellent options.
- Cold salad. Scoop the tuna salad onto a bed of lettuce, add sliced cucumber, chopped carrots, grape tomatoes (or cherry tomatoes), and a drizzle of balsamic glaze.
- Wrap. Spoon the tuna salad onto flour tortillas (regular or gluten-free) or lettuce leaves and roll up.
- Bruschetta. Spoon the tuna salad onto toasted baguette slices for a twist on bruschetta. If desired, top with everything bagel seasoning. For a low-carb option, spoon the tuna salad onto thick cucumber slices instead.
- Stuffed tomatoes. Spoon the tuna salad into hollowed-out beefsteak or heirloom tomatoes. If desired, you may also stuff the salad into small bell peppers or mini sweet peppers.
- Nicoise salad. Serve the tuna salad with boiled potatoes, steamed green beans, and hard-boiled eggs for a fun twist on Nicoise salad.
- Tuna pasta salad. Toss the tuna salad with cooked pasta, such as elbow macaroni, ditalini or orzo. Broken-up pieces of spaghetti also work.
Consider additional mix-ins for added flavor and crunch. You can make a different version of this tuna salad every week and it will never get old.
- Apple, such as Granny Smith and Mackintosh, diced
- Fennel, finely chopped
- Olives, such as stuffed green olives or Greek olives, chopped
- Bell pepper, any color, seeded and diced
- Pickled jalapenos, diced
- Green peas, thawed if frozen
- Hard-boiled eggs, chopped
- Fresh herbs, such as dill, parsley, oregano, and basil, chopped
- Avocado, diced
- Carrots, shredded or diced
- Hot sauce, or sriracha
How should you store this tuna salad?
Refrigerate your tuna salad in an airtight container for up to 4 days.
Tuna Salad
Ingredients
- 4 5 ounce cans tuna of choice, drained if necessary (see ingredient notes above)
- 1/2 cup mayonnaise, or more if desired
- 1 stalk celery, finely chopped
- 2 tablespoons minced red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper
Instructions
- In a medium bowl, combine the tuna, mayonnaise, celery, red onion, relish, lemon juice, and garlic. Mix gently to combine. If desired, add more mayonnaise for a creamier texture.
- Season to taste with salt and black pepper.
- Serve immediately or cover and chill until ready to serve.