You can’t go wrong with a Classic Tuna Salad - and this version is a go-to favourite of mine. It’s creamy, crunchy, and full of fresh flavour, with just the right balance of tang and texture. Whether you’re making a sandwich or wrap, or enjoying this as a dip with crackers or veggies, this versatile tuna salad comes together fast and never disappoints.
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Why You'll Love This Recipe
This tuna salad is everything you want in a classic go-to recipe - it's creamy, crunchy, tangy, and satisfying. It’s a perfect base recipe you can enjoy as-is or customize to your tastes.
- Simple, no-fuss ingredients you probably already have on hand
- Rich, creamy texture with just the right balance of crunch
- Packed with protein - great for meal prep or easy lunches
- Versatile - serve it in a sandwich, wrap, lettuce cup, or on crackers
- Comes together in 10 minutes with no cooking required
Ingredients
- Canned tuna – I personally like using chunk albacore (white tuna) packed in water for a mild, meaty texture. But you can use whatever tuna type you prefer!
- Mayonnaise – Adds classic creaminess and richness.
- Dijon mustard – Brings tang and depth to balance the mayo.
- Lemon juice – Brightens the flavours and cuts the richness.
- Red onion – For a sharp bite and fresh crunch.
- Celery – Adds classic texture and subtle flavor.
- Dill pickles – For salty, briny crunch.
- Fresh dill – Brings fresh, herby flavor that pairs perfectly with tuna.
- Salt and pepper – Adjust based on your tuna and pickle saltiness.
See recipe card for quantities.
Choosing Tuna (Types of Tuna)
Chunk, Solid, or Flaked: I prefer using chunk or solid tuna as it gives you a meatier texture compared to flaked tuna, and also allows you to control how shredded or intact you want the tuna to be, just by flaking the chunk/solid tuna using a fork into your desired size.
Albacore vs. Skipjack: Albacore (also known as white tuna) gives you a milder flavour and meatier texture, so this works great if you are a bit more sensitive to that fishy tuna taste. Skipjack (also known as light tuna) will have a bolder flavour but is generally more budget friendly and affordable than albacore, so it can be a good option if you are mixing in bold spices and seasonings into your tuna salad. Regardless, both are great options that I use often!
Water vs. Oil-Packed: Tuna also comes packed in either water or oil (like olive oil). I prefer water-packed tuna, as it's lighter, lower in calories, and allows me to control the amount of fat I want to add. Oil-packed tuna is richer in flavour, but also comes with more calories.
Instructions
STEP 1: First, drain two (5-oz) cans of tuna to get rid of any water or oil.
STEP 2: Add drained tuna to a large mixing bowl, followed by all of the other ingredients.
STEP 3: Give everything a mix until well combined.
STEP 4: Enjoy it in a sandwich, wrap, salad, or grain bowl. Or use it as a dip for crackers or veggies!
Storage and Pairings
You can enjoy the tuna salad right away, or store it in an airtight container in the fridge for up to 3 to 4 days.
It’s perfect to enjoy as part of sandwiches, wraps (tuna melt!), lettuce cups, or grain bowls. Or, enjoy it as a dip or spread with crackers or veggies (like carrot sticks).
Toasty's Tips
- Choosing tuna: You may be overwhelmed by the many different types of tuna available at the grocery store. Check out the 'Choosing Tuna' section above to figure out how to decide, and which works best for you!
- Drain the tuna well: Excess liquid can make your tuna salad watery and unpleasant. Use a fine mesh strainer, or press gently with the lid of the can (after opening) to remove as much water or oil as possible before mixing.
- Creaminess and tang: Mayonnaise gives richness, but Dijon mustard and lemon juice brighten it up. Adjust the ratio to suit your taste - more lemon for brightness, more mayo for richness. Greek yogurt is also a great substitute for mayonnaise!
- Dice ingredients evenly into small pieces: Dice up the celery, red onions, and carrots into similar-sized small pieces to ensure balanced texture and flavour in every bite.
- Customize mix-ins: Diced celery, red onions, and pickles are classic mix-ins for tuna salad, but you can add diced cucumber, shredded carrots, capers, fresh herbs, diced fruits, boiled eggs, spices and seasonings, or even chopped nuts or dried fruits for extra texture and flavour.
- Enjoy it in different ways: Tuna salad pairs so well with many different foods, like sandwiches, wraps, grain bowls, and as a dip for veggies and crackers. You can also serve it in lettuce cups, on cucumber rounds, stuffed in avocados, on rice cakes, or over a bed of greens for a low-carb option.
Other Recipes to Try:
Looking for other tuna salad recipes like this? Try these:
📖 Recipe
Easy Classic Tuna Salad
Ingredients
- 2 (5 oz) cans canned tuna - 240g drained
- ⅓ cup mayonnaise
- 2 teaspoon dijon mustard
- 3 tablespoon celery - diced
- 3 tablespoon red onion - diced
- 1 tablespoon parsley - chopped
- 1 tablespoon dill pickle - chopped (or relish)
- salt and pepper - to taste
Instructions
- First, drain two (5-oz) cans of tuna to get rid of any water or oil.
- Add drained tuna to a large mixing bowl, followed by all of the other ingredients.
- Give everything a mix until well combined.
- Enjoy it in a sandwich, wrap, salad, or grain bowl. Or use as a dip for crackers or veggies!
Notes
- Watch the step-by-step video tutorial here.
- Choosing tuna: You may be overwhelmed by the many different types of tuna available at the grocery store. Check out the 'Choosing Tuna' section above to figure out how to decide, and which works best for you!
- Drain the tuna well: Excess liquid can make your tuna salad watery and unpleasant. Use a fine mesh strainer, or press gently with the lid of the can (after opening) to remove as much water or oil as possible before mixing.
- Creaminess and tang: Mayonnaise gives richness, but Dijon mustard and lemon juice brighten it up. Adjust the ratio to suit your taste - more lemon for brightness, more mayo for richness. Greek yogurt is also a great substitute for mayonnaise!
- Dice ingredients evenly into small pieces: Dice up the celery, red onions, and carrots into similar-sized small pieces to ensure balanced texture and flavour in every bite.
- Customize mix-ins: Diced celery, red onions, and pickles are classic mix-ins for tuna salad, but you can add diced cucumber, shredded carrots, capers, fresh herbs, diced fruits, boiled eggs, spices and seasonings, or even chopped nuts or dried fruits for extra texture and flavour.
- Enjoy it in different ways: Tuna salad pairs so well with many different foods, like sandwiches, wraps, grain bowls, and as a dip for veggies and crackers. You can also serve it in lettuce cups, on cucumber rounds, stuffed in avocados, on rice cakes, or over a bed of greens for a low-carb option.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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