How to Make Classic Tuna Salad
Published 2026-10-30
Tuna salad is a cheap, high-protein lunch you can make in five minutes from pantry staples. The basic recipe is canned tuna, mayonnaise and a few seasonings, but small choices like the type of tuna, the kind of mayo and a spoonful of mustard make a big difference in flavor. Here is an easy classic recipe, plus add-ins and serving ideas so you can make it your own all week.
Classic recipe
Drain two 5 oz cans of tuna well and flake them into a bowl. Stir in 1/4 to 1/3 cup of mayonnaise, 1 to 2 teaspoons of yellow or Dijon mustard, 2 tablespoons of finely chopped celery and 1 tablespoon of chopped onion or pickle relish. Season with salt, pepper and a squeeze of lemon. Start with less mayo and add more until it is as creamy as you like.
Choosing tuna and mayo
Chunk light tuna is milder and less expensive, while solid white albacore has firmer, larger flakes and a cleaner taste. Rich, tangy mayonnaise gives a classic deli flavor, and light mayo works fine in this recipe. If you prefer a sweeter, tangier tuna salad, use a mayo-like dressing such as Miracle Whip instead.
Easy add-ins
Try chopped hard-boiled egg, dill pickles, sweet relish, shredded carrot, diced apple, capers or chopped herbs. A dash of hot sauce or a little sriracha mayo makes a spicy tuna salad. For extra crunch, stir in chopped bell pepper or sunflower seeds right before serving.
Serving and storing
Serve tuna salad on toasted bread, in a wrap or lettuce cups, on crackers, or stuffed into a tomato or avocado. Make a tuna melt by topping it with cheese and toasting it. Store tuna salad covered in the refrigerator and eat it within a few days for best quality and safety.
Make it lighter or richer
For a lighter tuna salad, use light mayo or replace part of the mayo with plain yogurt. For a richer deli-style salad, use full-fat mayo, a little extra mustard and chopped hard-boiled egg.
