Classic Tuna Salad
Celery, red onion, dijon, and mayo — a tuna salad worth making from scratch.
Ingredients
Serves 4
- 2 cans (5 oz each) solid white albacore tuna in water, drained well
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 stalks celery, finely diced
- 3 tbsp red onion, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp capers, roughly chopped (optional but recommended)
- Salt and black pepper to taste
- Mixed greens or lettuce leaves to serve
Instructions
- 1Drain the tuna thoroughly — press it firmly in the strainer or squeeze it in your fist to remove as much liquid as possible. Wet tuna makes watery, bland salad.
- 2Break up the tuna in a medium bowl with a fork into flakes — don't over-mash it to a paste. You want some texture.
- 3Add mayonnaise, Dijon, lemon juice, and capers. Stir gently to combine.
- 4Fold in the celery and red onion. The celery adds essential crunch; the red onion adds bite.
- 5Taste and season generously with salt and pepper. Tuna salad needs more salt than you think — start tasting and adjusting.
- 6For best flavor, refrigerate for 15–30 minutes before serving — the flavors meld as the salad rests.
- 7Serve over mixed greens, on toasted bread, in a wrap, or with crackers.
Pro Tips
- ✓
Use solid white albacore over chunk light tuna — the larger flakes hold up better and have a cleaner, less fishy taste. Drain it very well.
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Rinse the red onion briefly under cold water after mincing to remove harsh raw bite. Pat dry before adding to the salad.
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A teaspoon of fresh dill or chopped chives added at the end takes this from everyday to memorable. Fresh herbs brighten the whole salad.
Frequently Asked Questions
How long does tuna salad last in the fridge?
Tuna salad keeps for 3 days in an airtight container in the fridge. After that, the celery softens and the flavors start to fade. For the best texture, make it the day you plan to eat it, or at most the night before.
Can I make tuna salad without mayo?
Yes — substitute mashed avocado for a dairy-free, mayo-free version with a creamy texture and rich flavor. Greek yogurt is another excellent substitute (use the same amount) — it's tangy, lighter, and adds protein. Both work especially well with extra lemon juice to balance the richness.
What should I serve with tuna salad?
Tuna salad is endlessly versatile: serve it on toasted whole-wheat bread with sliced tomato and lettuce for a classic sandwich, on a bed of mixed greens for a lighter meal, stuffed into an avocado half, or with crackers and sliced cucumber for a snack plate. It also works well stuffed into a tomato or as a lettuce wrap.
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