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Tuna Salad Recipe

This easy Tuna Salad Recipe combines flaky canned tuna with creamy mayonnaise, crisp celery and red onion, fresh lemon juice, and simple seasonings. It comes together quickly and is perfect for sandwiches, wraps, crackers, or a light lunch. Add cucumber, fresh herbs, or a little spice to create your favorite version.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Tuna Salad
  • 2 cans 5 oz each tuna, drained
  • ½ cup mayonnaise
  • 1 celery stalk finely chopped
  • ¼ cup red onion finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 –2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill or green onion optional
  • Optional Add-Ins
  • ½ cup finely diced cucumber
  • 1 teaspoon hot sauce
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon sweet pickle relish

Method
 

  1. Drain the tuna thoroughly and place it in a medium mixing bowl. Flake it gently with a fork.
  2. Add the chopped celery, red onion, parsley, and optional dill or green onion.
  3. In a small bowl, mix the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth.
  4. Pour the dressing over the tuna mixture.
  5. Gently stir until all the ingredients are evenly combined. Avoid overmixing.
  6. For a spicy tuna salad, add hot sauce or red pepper flakes. For a tuna cucumber salad, fold in finely diced cucumber.
  7. Cover and refrigerate for about 20–30 minutes for the flavors to blend, or serve immediately.
  8. Serve in sandwiches, wraps, lettuce cups, cucumber boats, or with crackers.

Notes

Drain the tuna well to prevent watery tuna salad.
For a lighter option, replace some or all of the mayonnaise with plain Greek yogurt.
Remove excess seeds from cucumber before adding it.
Add cucumber shortly before serving for the best texture.
Adjust lemon juice, mustard, salt, and pepper to taste.
Keep refrigerated when not serving.