The Best Tuna Salad Recipe

I’m excited to share my Easy Healthy Tuna Salad made from wholesome, easy-to-find ingredients and one unexpected twist that reworks classic tuna salad sandwiches.

I never thought a can of solid white tuna could be this exciting, but here we are. I call it my Best Tuna Salad Recipe because it flips the usual on its head with a little Dijon mustard and a sharp bite from red onion.

It’s bright, a bit tangy, and somehow familiar while also surprising you. I kept the ingredients simple on purpose, so the tuna still sings.

You’ll catch tiny flavor notes that make you pause, wonder, then go back for another forkful. I promise it’s worth the curiosity.

Ingredients

• Tuna: Big protein punch, low fat, keeps you full and builds muscle.
• Mayonnaise: Creamy binder, high in fat, adds richness and mouthfeel, worth using.
• Celery: Crunchy, watery, adds fiber and freshness, lightens the salad a lot.
• Red onion: Sharp, slightly sweet, gives bite and bright purple color and zing.
• Dill pickles: Tangy, vinegary, brings sour crunch and balances richness with salty notes.
• Capers: Tiny briny pops, intense umami, salty tang that wakes up flavors.
• Eggs: Extra creaminess and protein, yolks add silky texture and mild flavor.
• Lemon juice: Fresh acid, brightens everything, cuts fat and adds citrus zip.
• Olive oil: A drizzle rounds flavors, adds healthy fats and softens bite.

Ingredient Quantities

• 2 cans (5 to 6 ounces each) solid white tuna packed in water, drained
• 1/2 cup mayonnaise (full fat is best, light works too)
• 1 tablespoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1/3 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 2 tablespoons dill pickle relish or 2 tablespoons finely chopped dill pickles
• 1 tablespoon capers, drained
• 2 hard boiled eggs, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon smoked paprika (optional)

How to Make this

1. Drain the tuna well and transfer to a medium bowl, use a fork to gently flake it into bite sized pieces, don’t mash it into paste.

2. In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice and 1 teaspoon extra virgin olive oil until smooth.

3. Add 1/3 cup finely diced celery, 1/4 cup finely diced red onion (rinsing the onion under cold water for 30 seconds will mellow the bite), and 2 tablespoons dill pickle relish or 2 tablespoons finely chopped dill pickles to the dressing and mix.

4. Stir in 1 tablespoon drained capers (you can rinse them if you want less salt) and 2 hard boiled eggs, chopped.

5. Pour the dressing mixture over the flaked tuna, add 2 tablespoons chopped fresh parsley, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

6. Fold everything together gently with a spatula until evenly combined, taste and adjust salt, pepper or lemon if it needs more brightness.

7. If you like a smoky note sprinkle 1/4 teaspoon smoked paprika on top or mix some in, it’s optional but really nice.

8. For best flavor refrigerate at least 20 to 30 minutes so the flavors marry, but you can serve right away if you’re hungry.

9. Serve on bread for sandwiches, on a bed of lettuce, or with crackers; reserve a little extra relish or parsley for a quick garnish.

Equipment Needed

1. Can opener
2. Fine-mesh strainer or small colander to drain the tuna
3. Medium mixing bowl, big enough for tuna and dressing, so you dont spill
4. Small bowl plus a whisk (or fork) for the mayo-mustard dressing
5. Fork for flaking the tuna into bite sized pieces
6. Measuring cups and teaspoons for mayo, lemon, oil and spices
7. Cutting board and a sharp chef’s knife for celery, onion, pickles and eggs
8. Rubber spatula or mixing spoon to fold everything gently and transfer to plates

FAQ

The Best Tuna Salad Recipe Substitutions and Variations

• Mayonnaise (1/2 cup): swap for 1/2 cup full fat Greek yogurt for tang and fewer calories, or 1/2 cup mashed avocado for creaminess (works great), or use light mayo if you want fewer calories
• Dijon mustard (1 tablespoon): use 1 tablespoon yellow mustard for a milder taste, or 1 tablespoon whole grain mustard for texture, or try 1/2 teaspoon hot mustard mixed with a pinch of sugar for a little kick
• Capers (1 tablespoon): replace with 1 tablespoon chopped green olives for briny depth, or 2 teaspoons finely chopped dill pickle, or 1 teaspoon lemon zest for bright acid without extra salt
• Hard boiled eggs (2): omit and add 1/2 cup mashed chickpeas for extra body and protein, or sub with 1/4 cup extra mayo plus 2 tablespoons chopped scallion for richness and oniony bite

Pro Tips

1) Keep some chunkiness for contrast. If you like a creamier spread, mash only one can of tuna with a fork and fold the other in as chunks, you’ll get both silky and meaty bites.

2) Swap smartly to change the vibe. Replace half the mayo with Greek yogurt for tang and fewer calories, or fold in mashed avocado for richness and a fresher taste. If it gets too thick add a teaspoon or two of pickle juice or lemon juice to loosen it up.

3) Tame the onion without losing flavor. Either rinse diced red onion under cold water, or quick-pickle it in a splash of lemon or vinegar for 5 to 10 minutes with a pinch of sugar, it mellows the bite and adds brightness.

4) Make-ahead and finish tricks. Chill at least a few hours or overnight for best flavor, press plastic wrap directly on the surface so it doesnt dry out, and let it sit at room temp 15 to 20 minutes before serving so the flavors open up. Toasted, buttered bread or a drizzle of good olive oil right before serving lifts the whole thing.