There’s something so comforting about a good old tuna salad. It reminds me of school lunchboxes packed in a hurry, lazy weekend sandwiches by the fan, and those days when you’re too tired to cook but still want something tasty. Of all the tuna salad combos I’ve made over the years, this one’s the most reliable. Creamy, crunchy, tangy—it’s exactly the kind of thing I crave when I need something quick, satisfying, and made mostly from pantry stuff.
You can tuck it between slices of soft bread, scoop it up with crackers, pile it over greens, or toast it into a warm, gooey tuna melt. It just works. And the best part? You can make it your own without much fuss.
What You’ll Need From Your Pantry
Here’s a look at what goes into this simple tuna salad:
- Tuna – I like using tuna packed in water—it’s lighter and blends better with the creamy stuff. I usually keep a few cans in my cupboard, but the vacuum-sealed pouches work just as well. If you’re using oil-packed tuna, just reduce the mayo a bit.
- Mayonnaise – This version leans creamy. I usually go for a generous scoop (½ cup), but if you’re not into heavy mayo, start with less and add more if it feels too dry.
- Celery – I love the crunch this adds. Dice it fine so it blends in without stealing the spotlight.
- Red Onion – A little goes a long way. I sometimes soak chopped onion in cold water for a few minutes to mellow the sharpness.
- Sweet Pickle Relish – This gives it that little zingy kick. If you’re more of a dill fan, go ahead and use dill relish or even chopped dill pickles.
- Lemon Juice – Just a splash brightens the whole thing up. If you don’t have a lemon, a dash of vinegar will do in a pinch.
- Garlic (optional) – I like grating in just a touch of fresh garlic when I want to punch up the flavor.
How I Throw It All Together
- Mix it up – In a medium bowl, I add the tuna, mayo, chopped celery and onion, relish, lemon juice, and garlic if I’m using it. Break up the tuna gently with a fork.
- Season and taste – I add a good pinch of salt and a little black pepper—around ½ teaspoon salt and ¼ teaspoon pepper works well for me. Give it a mix, taste, and tweak if needed.
- Serve or chill – It’s delicious right away, but if you’ve got time, pop it in the fridge for 30 minutes. It gets even better once it’s cold and the flavors settle in.
My Go-To Tuna Salad Tricks
- Drain the tuna well – I press the lid into the can and squeeze out all that liquid. It helps keep the salad from getting watery.
- Chop everything small – Uniform pieces give a better texture, especially if you’re spreading it on toast or crackers.
- Let it chill – A short rest in the fridge really improves the taste. It’s great made ahead for meal prep or a packed lunch.
Variations I Love (and You Might Too)
I’ve played around with this recipe a lot, especially when I’m trying to use up bits from the fridge:
- Hard-boiled eggs – Chopped fine, they make the salad richer and more filling.
- Granny Smith apples – A tiny dice adds crunch and sweetness—just don’t go overboard.
- Frozen peas – Thawed and stirred in for a bit of color and a sweet pop.
- Ahi tuna upgrade – If I have leftover seared ahi tuna from dinner, I flake it in instead of canned. It’s definitely fancier but still feels like comfort food.
How I Serve It (Beyond the Usual Sandwich)
- On toast with melted cheese – Tuna melt style, especially with cheddar or Swiss, is my weakness on rainy days.
- In lettuce cups – When I want something lighter, I spoon it into crunchy romaine or iceberg leaves.
- Stuffed in tomatoes – Hollow out some ripe tomatoes and fill them up—great for brunch or light lunch.
- As tuna pasta salad – I toss a batch of this with cold rotini or macaroni for an easy lunchbox meal.
- With crackers or cucumber slices – Perfect for a no-cook snack or quick dinner.
Keeping It Fresh for Later
If I have any leftovers, I store them in an airtight container in the fridge. It stays good for up to 4 days, though I usually polish it off before that. Just give it a quick stir before serving—sometimes it needs a touch more mayo after sitting.
Tuna Salad Questions I Often Get
Can I freeze tuna salad?
I don’t recommend it. Mayo doesn’t freeze well, and the texture gets off once thawed. Stick to fridge storage.
Can I make it without mayo?
You can swap in Greek yogurt or mashed avocado. It won’t taste quite the same, but it’s still tasty.
What kind of tuna is best?
I stick to solid white albacore in water. It holds up well and has a clean flavor. If you’re using chunk light or oil-packed, you may want to adjust your seasoning or mayo.
This tuna salad is something I always come back to. It’s unfussy, flexible, and hits the spot whether I’m working through lunch or need something quick before heading out. Give it a try the way it’s written, then put your own spin on it—because the best recipes are the ones you make your own.
Tuna Salad
There’s something incredibly comforting about a chilled bowl of tuna salad—quick, creamy, and satisfying. Whether you pile it high on toast, stuff it into lettuce wraps, or simply enjoy it by the spoonful, this version is a staple you’ll want on repeat.
Ingredients
- 4 cans (5 oz each) tuna in water, well drained
- 1 tablespoon lemon juice
- 2 tablespoons sweet pickle relish (or dill relish if preferred)
- 1 garlic clove, finely minced
- 1 cup mayonnaise (start with less and add as needed)
- 1/3 cup chopped celery
- 2 tablespoons finely diced red onion
- Salt and freshly cracked black pepper, to taste
Instructions
- Grab a medium mixing bowl and add the drained tuna, mayonnaise, lemon juice, celery, red onion, relish, and garlic. Using a fork or spoon, gently stir everything together until well combined and creamy.
- Taste and adjust with salt and pepper—I usually go for about ½ teaspoon salt and ¼ teaspoon black pepper, but tweak it to your liking.
- You can serve it right away, but I personally love letting it chill in the fridge for at least 15–30 minutes. The flavors meld together beautifully, and it tastes even better cold.
Notes
- Tuna choices: Water-packed tuna is my go-to for a lighter salad, but oil-packed will give it a richer flavor—just reduce the mayo a bit.
- Mayo matters: If you’re not big on mayo, start with ¼ cup and increase gradually to reach your desired creaminess.
- Leftovers: Keep any extras in an airtight container in the fridge. It’ll stay good for up to 4 days.
- This tuna salad is a fridge-friendly favorite you can whip up in minutes—great for weekday lunches, quick snacks, or even a late-night bite. Enjoy it your way!
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 523Total Fat 55gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 45gCholesterol 31mgSodium 771mgCarbohydrates 7gFiber 1gSugar 4gProtein 1g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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