Seriously, no joke, this is the best tuna salad recipe. It’s the one my mom, and before that, my grandma has made for years. It’s a classic recipe with simple, delicious ingredients. Flaky tuna is mixed with boiled eggs, crisp celery, onions, sweet pickles, and a creamy mayo dressing. Perfect for sandwiches or creamy tuna melts with some potato chips on the side!

If you’re looking for other delicious salads that are easy to make for quick lunches, try my salad in a jar, curried egg salad and BBQ chicken salad!

Tuna salad in a bowl served with crackers.

A classic tuna salad recipe is one of my go-to easy lunches. Not only does it make for a super delicious meal, but it’s packed with protein and keeps me satisfied for hours. Also, there’s no complicated methods or ingredients needed. And meal prep’s a cinch. I often make a batch of this salad on Sunday to enjoy for a meal and a snack on Monday and Tuesday.

With just a few basic ingredients probably already in the fridge and pantry, you can whip up a salad or sandwiches or even scoop it into half an avocado or lettuce wraps for a fancy (and low carb) dish!

Great recipe. As close as I could get to my grandma’s! 

— Lamika

Why you’ll love this recipe

  • Simple ingredients: Only 6 basic ingredients is all you’ll need, plus salt and pepper! I love using pantry staples like canned tuna to make a delicious meal. It’s convenient and inexpensive!
  • So flavorful: The combination of sweet pickles, hard-boiled eggs, onion and creamy mayo give this salad a deliciously sweet, tangy and savory taste.
  • Quick and easy to make: With minimal prep and no cooking required, this recipe is ideal for a fast, nutritious meal. You can even make it ahead of time, so it’s great for meal prep!
Tuna salad sandwich made with lettuce and tomato.

Ingredients and substitution options

This tuna salad recipe is made with fresh, minimal ingredients and is packed with protein, thanks to the tuna and hard-boiled eggs. Feel free to mix and match ingredients as you’d like, but personally, I really love the recipe as written. You can find exact measurements in the recipe card. Here’s everything you’ll need to make this healthy tuna salad recipe:

Adding boiled egg with tuna, chopped onion and celery into a large bowl.
  • Tuna. I recommend using skipjack wild tuna or canned light tuna in water, because both of these options are lower in mercury than other varieties of canned tuna.
  • Boiled eggs. Many tuna salad recipes don’t include eggs, but I love the texture they add to the salad. You can omit them, but be sure to use less mayo, if you do.
  • Celery. Adds fresh crunch!
  • Onion. Gives the salad a nice bite that balances the sweeter ingredients.
  • Pickles. We love sweet pickle relish in this recipe, but you can substitute dill relish or minced dill pickles if you prefer that flavor.
  • Mayonnaise. This is what binds all of the ingredients together and makes the salad super creamy. Feel free to use Greek yogurt or Miracle Whip instead of mayo, if preferred.
  • Salt & black pepper. To bring out all of the flavor in the salad.

Pro tip: To lower the calories and fat, replace some or all of the mayonnaise with Greek yogurt. You can also discard some or all of the egg yolks.

Recipe variations

This is a traditional recipe without too much effort. But there are so many ways to get creative and make this recipe your own. Here are some ideas for what to add to your tuna salad to make it really shine:

  • Apples. Add a small amount of diced crunchy apple. It gives it a lovely sweetness and fresh crunch that’s absolutely delicious.
  • Tuna pasta salad. Add cooked pasta, like bowtie or penne to the tuna salad. It adds texture and heartiness.
  • Capers. Salty, briny capers add tons of complex flavor. If you add capers, you might want to omit the pickles.
  • No mayo. If you want a mayo-free tuna salad recipe, try making it with plain or Greek yogurt instead. You can even try making it with a simple vinaigrette. I use the lemon juice of one large lemon, 2 tablespoons Dijon mustard, 3 tablespoons olive oil and 1 tsp Italian seasoning.
  • Avocado. Replace the mayo with a large mashed avocado. I’ve made this avocado tuna salad recipe from The Healthy Maven several times and it’s delicious!

How to make this recipe

Let me show you how easy it is to whip up this yummy lunch! Once you have all of your ingredients out and ready to go, tuna fish salad is as easy as stirring everything together in a large bowl.

Full, printable instructions can be found in the recipe card at the bottom of the post.

  1. Tuna. Drain the cans or pouches of tuna. And then transfer it into a bowl and use a fork to separate the pieces.
  2. Mix-ins. Add the chopped hard boiled egg, diced celery, chopped sweet pickles, diced onion and mix well. These all add great flavor and crunch! You can also add in your own favorites including dill pickles, chopped bell peppers, green onion, red onion or even diced cucumber or radishes. Feel free to leave out any ingredient you don’t like.
  3. Dressing. Gently fold in the mayonnaise. Stir in more or less, depending on preference. Add a little salt and pepper to taste and serve cold. If you’ve got fresh herbs on hand, like fresh dill or fresh parsley sprinkle them in. Also, feel free to get creative and stir in a dash of your favorite spice mix.

My favorite way to serve tuna salad sandwiches is on fluffy, buttery croissants, but I also often enjoy this salad mixture with whole wheat bread or crackers.

Stirring together tuna salad in a large white bowl.

Frequently asked questions

What type of tuna is best for tuna fish salad?

Not all brands of canned tuna are created equal, either in terms of their flavor profile or their health benefits. My favorite sustainable, dolphin-safe brands are Wild Planet and Safe Catch. This post on the best healthy, tasty canned tuna options is a great read. For this recipe, I suggest using tuna packed in water. If you only have tuna packed in olive oil, you can drain and rinse it using a mesh strainer. In a pinch, this salad taste great with canned salmon.

Is canned tuna good for you?

Canned tuna is an excellent source of high-quality protein, vitamins, and minerals and is low in saturated fat. Ounce for ounce, tuna is lower in calories, fat, saturated fat, and cholesterol than even the leanest cuts of beef and chicken. Just be sure to moderate your intake, as large sport fish like tuna are known to contain mercury.

How long does tuna salad last?

Tuna fish salad is a great make-ahead lunch because it will keep in the fridge for a few days. Because it has seafood and mayonnaise in it, be careful to not leave it out on the counter for too long. Once you’ve made your sandwich, put it back in the refrigerator in an airtight container to keep it as fresh as possible.

A scoop of tuna salad on a butter cracker.

How to make a tuna melt

Looking for new ways to serve this tuna recipe? Make it a melt!

My kids LOVE tuna melts! A tuna melt is basically a grilled cheese sandwich with tuna in it. You can even add sliced tomato and bacon. Yum!

  • Warm a skillet over medium-high heat. Then, butter each side of two slices of bread. We like white, wheat or sourdough bread with lots of surface area.
  • Lay one of the pieces of bread in the skillet and top it with plenty of tuna salad.
  • Top the tuna with a slice of cheese (any favorite variety) and a second piece of bread (butter-side up).
  • After about 4-5 minutes and when the bottom bread is nice and toasty, carefully flip the entire sandwich.
  • Cook the second side until it is golden brown. Remove and enjoy!

Serving suggestions

There are so many different ways to serve tuna salad, and they all happen to be super delicious!

  • Bread. Serve your salad on toasted wheat bread or a large fluffy croissant with lettuce and tomato.
  • Pita. Stuff your salad into half of a pita bread. Add lettuce and tomato, if you’d like.
  • Crackers. Scoop up the salad with crackers.
  • Lettuce cups. Spoon the salad into romaine or butter lettuce leaves.
  • Tomato. Stuff the salad into a hollowed out tomato.
  • Wrap. Spread a tortilla with tuna salad and any other add-ins you like and roll up tightly. Cut in half and serve.
  • Avocado. Stuff the tuna into avocado halves for a low-carb option.
  • Cucumber slices. Spoon the tuna salad onto large cucumber slices.
Tuna salad served on crackers on a white plate.

More salad recipes to try

Looking for more easy, tasty salad recipes? Give these family favs a try:

If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Tuna salad in a bowl served with crackers.
Print Recipe Pin Recipe
4.93 from 68 votes
Leave a Review »

Best Tuna Salad Recipe

Yield: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
A classic tuna salad recipe with simple, delicious ingredients. Flaky tuna is mixed with boiled eggs, crisp celery, onions, sweet pickles, and a creamy mayo dressing. Perfect for sandwiches or creamy tuna melts with some potato chips on the side!
Author: Kim

Ingredients

  • 2 (5 ounce) cans tuna or 4 (2.6 ounce) single serve pouches, drained
  • 2 large hard-boiled eggs, diced
  • 1 medium celery stalk, diced
  • 1/2 small onion, diced
  • 2 small sweet pickles, diced
  • 1 1/2 cups mayonnaise, Miracle Whip or Greek yogurt, more or less depending on preference
  • Salt & pepper to taste

Instructions 

  • Add all tuna salad ingredients to a medium to large size mixing bowl. Stir together, gently, until all ingredients are fully combined.
    Stirring together tuna salad in a large bowl.
  • Spoon tuna salad onto bread for sandwiches, spread it on crackers or use it as a dip for chips. Enjoy!
    Serving tuna salad with crackers on a plate.

Notes

Feel free to use as much or as little of the above ingredients. If you like a creamier tuna salad, add more mayo. If you’re not fond of celery, leave it out. This tuna salad recipe is very forgiving. Make it your own!
STORAGE: Store in an airtight container in the fridge for 3-4 days. Stir before serving and add a touch more mayo, if needed.
 
Nutritional information includes the salad only, not bread or crackers.
photos by sasha at eat love eats
Author: Kim
Course: Lunch, Main
Cuisine: American
Serving: 1serving, Calories: 414kcal, Carbohydrates: 3g, Protein: 3g, Fat: 43g, Saturated Fat: 7g, Cholesterol: 78mg, Sodium: 417mg, Potassium: 53mg, Fiber: 1g, Sugar: 3g, Vitamin A: 179IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!