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A bowl of Tuna Salad Recipe served on a bed of lettuce with chunks of cucumber, red onion, and pieces of hard-boiled egg, garnished with fresh dill.

Tuna Salad Recipe

A creamy, crunchy, and tangy Tuna Salad Recipe that's ready in 10 minutes and gets even better the next day. Made with pantry staples and fresh herbs for a no-cook lunch that’s anything but boring.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans Tuna in water - Drained save 1 tablespoon liquid
  • ½ cup Mayonnaise - Full-fat or light
  • 2 stalks Celery - Finely diced
  • ¼ cup Red onion - Finely chopped
  • 2 tablespoon Lemon juice - Fresh squeezed
  • 1 tablespoon Pickle juice - From dill pickles
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Black pepper
  • ¼ teaspoon Salt - Adjust to taste
  • 2 tablespoon Fresh dill - Chopped
  • Optional Mix-ins:
  • 2 Hard-boiled eggs - Chopped
  • 1 tablespoon Capers - Drained
  • ¼ cup Dill pickles - Diced
  • ½ cup Cherry tomatoes - Halved

Equipment

  • 1 Medium bowl (For mixing everything)
  • 1 Fork (To flake tuna)
  • 1 Knife (For dicing vegetables)
  • 1 Cutting board
  • 1 Can opener (Unless using pouch tuna)
  • 1 Measuring spoons (For precise seasoning and liquids)

Method
 

  1. Drain tuna (save 1 tablespoon of liquid). Dice celery, chop onion, and optional mix-ins like eggs or pickles.
    A bowl of tuna salad with chopped celery, red onions, and slices of hard-boiled egg on top, placed on a marble surface.
  2. Add tuna to bowl and flake with a fork. Stir in mayo, reserved liquid, lemon juice, pickle juice, and mustard until creamy.
    A white bowl containing creamy tuna salad mixed with mayonnaise and a wooden spoon resting inside, showing a thick, smooth consistency.
  3. Stir in celery, red onion, garlic powder, pepper, salt, dill, and any mix-ins. Fold gently to keep texture.
    A glass bowl filled with tuna salad containing chunks of tuna, diced celery, red onion, and fresh dill, being mixed with a wooden spoon.
  4. Cover and chill for 30 minutes to let flavors meld. Stir gently before serving.
    A clear bowl filled with tuna salad made from flaky tuna mixed with chopped lettuce and red onion, lightly dressed, sitting on a wooden table.
  5. Serve on bread, lettuce wraps, or crackers. Store leftovers in airtight container for up to 4 days.
    A bowl of Tuna Salad Recipe served on a bed of lettuce with chunks of cucumber, red onion, and pieces of hard-boiled egg, garnished with fresh dill.

Nutrition

Serving: 150gCalories: 280kcalCarbohydrates: 2gProtein: 25gFat: 19gSaturated Fat: 3.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 410mgPotassium: 330mgFiber: 0.5gSugar: 1gVitamin A: 150IUVitamin C: 3mgCalcium: 25mgIron: 0.9mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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