The Best Tuna Salad Recipe

I developed my Easy Healthy Tuna Salad from wholesome, easy-to-find ingredients and a little-known trick that turns it into a standout sandwich filling.

I’ve chased the perfect tuna salad for years and this one finally made me stop the hunt. I call it the Best Tuna Salad Recipe because a splash of fresh lemon juice and a dab of Dijon mustard turn plain into surprising, bright and tangy.

It looks simple but every bite keeps throwing little surprises at you, like tiny bursts of flavor that make you go hmm. I always think I could make it better, but then people taste it and say dont change a thing, so I guess its pretty close to perfect.

Ingredients

• Tuna: Lean, high in protein, low carbs, keeps this salad hearty not heavy.
• Mayonnaise: Gives creaminess and fat, rich flavor, use less if watching calories.
• Greek yogurt: Adds tang and creaminess, boosts protein, lighter than mayo alone.
• Celery: Crunchy fiber boost, fresh taste, balances creamy mouthfeel well.
• Red onion: Sharp bite and slight sweetness, adds sulfur nutrients and flavor kick.
• Dill pickle relish: Salty tang, crunchy bits, gives pickled brightness and extra moisture.
• Lemon juice: Bright acid, cuts richness, adds vitamin C and fresh zip.
• Hard boiled eggs: Extra protein and creaminess, makes salad richer and more filling.

Ingredient Quantities

• 2 (5 oz) cans tuna packed in water, drained well
• 1/3 cup mayonnaise, more or less to taste
• 2 tbsp plain Greek yogurt or sour cream, optional but makes it creamier
• 1 tbsp Dijon mustard
• 1 celery stalk, finely chopped
• 2 tbsp red onion, finely chopped or 2 scallions thinly sliced
• 2 tbsp dill pickle relish or 2 small dill pickles, chopped
• 1 tbsp fresh lemon juice (about half a lemon)
• 2 hard boiled eggs, chopped, optional
• 2 tbsp chopped fresh parsley or dill
• 1/4 tsp sea salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste
• 1/8 tsp paprika, optional for a little color

How to Make this

1. If using the eggs, make them first: place eggs in a pot, cover with cold water, bring to a boil, turn off heat and let sit 10 minutes, then cool in ice water, peel and chop roughly.

2. Drain the tuna very well, then flake it with a fork into a medium bowl. Press with the back of the fork to squeeze out extra water so the salad isnt watery.

3. In a separate bowl whisk together 1/3 cup mayonnaise, the 2 tbsp Greek yogurt or sour cream if using, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1/8 tsp paprika if you want color, and 1/4 tsp sea salt plus 1/4 tsp black pepper. Taste and add a bit more mayo or lemon if needed.

4. Add the flaked tuna to the dressing, then stir in the 1 celery stalk finely chopped, 2 tbsp red onion finely chopped or 2 scallions thinly sliced, and 2 tbsp dill pickle relish or 2 small dill pickles chopped. Mix gently so the tuna stays chunky.

5. Fold in the chopped hard boiled eggs if using, and 2 tbsp chopped fresh parsley or dill. Give it one last taste and adjust salt, pepper or lemon to your liking.

6. Let the salad chill in the fridge for at least 15 to 30 minutes so the flavors meld. Dont skip this step if you want the best flavor.

7. Serve on bread with lettuce for sandwiches, spooned over greens, or with crackers. It also makes a great open face toast and is perfect for lunches.

8. Store leftovers in an airtight container in the fridge for up to 3 days. If it seems dry next day, stir in a little extra mayo or yogurt before serving.

Equipment Needed

1. Medium pot with lid (for boiling eggs)
2. Can opener
3. Fine-mesh strainer or small colander (to drain tuna well)
4. Medium mixing bowl (for the tuna salad)
5. Small bowl or jar plus a whisk or fork (for the dressing)
6. Fork (for flaking tuna and pressing out extra water)
7. Cutting board
8. Sharp chef’s knife (for celery, pickles, onions and eggs)
9. Measuring spoons and 1/3 cup measure
10. Spatula or large spoon and an airtight container for storing leftovers

FAQ

The Best Tuna Salad Recipe Substitutions and Variations

• Mayonnaise: swap 1:1 with plain Greek yogurt for tang and fewer calories, or use mashed avocado for a creamy, dairy free option — if you want it richer use a mix of both.
• Celery: replace with equal amounts of finely chopped jicama or cucumber for the crunch, or thinly sliced fennel if you like a mild licorice note, works great.
• Dill pickle relish: sub 1 tbsp capers for a salty, briny pop, or use finely chopped cornichons or regular dill pickles if you prefer texture over spread.
• Hard boiled eggs: omit or smash 1/2 cup canned chickpeas as a vegetarian stand in for similar texture and extra protein, you wont miss it if you season well.

Pro Tips

– Drain and dry the tuna like your life depends on it. Pat it with paper towels or press it in a sieve so it isnt watery, and only add extra mayo after you chill it if it still feels dry.

– Fold gently and keep some texture. Use a fork to flake, then stir softly so the salad stays chunky, not mushy. If you overmix it turns into tuna paste, and nobody wants that.

– Tame the onion and balance the bite. If the red onion is too sharp, soak the chopped pieces in cold water for 5 minutes and drain, or swap in scallions. Add lemon and relish slowly, taste as you go.

– Make ahead smartly. Chill at least 30 minutes for flavors to meld, press plastic wrap right on the surface to stop browning, and keep bread or lettuce separate until serving so sandwiches dont get soggy.