Tuna salad is a light and fresh comfort food classic. Made with a few simple ingredients such as canned tuna, mayonnaise, onion and celery, it’s the perfect combination of creamy and crispy. Serve this in a sandwich, wrap it in lettuce, or stuff it in avocado halves for a healthy, throw-together lunch.

You really can’t beat a classic tuna salad. As a kid, this recipe was often packed by my mom for school lunches. And as an adult, I often eat it wrapped in lettuce, sandwiched between gluten-free bread or served alongside my flaxseed crackers. I also love tuna stuffed avocados for a tasty, low carb lunch – it’s the best.

It’s incredibly easy to make with canned tuna and a few pantry staples – hooray for simple recipes! So if you’re ever stuck in a lunch rut, having this basic recipe up your sleeve will definitely come in handy.

Tuna Salad Ingredients

All you need for this recipe are a few essential ingredients.

• Canned Tuna: I prefer wild tuna in cans with water, but any variety works.
• Mayonnaise: This is your creamy binder. You can use store-bought or make mayonnaise at home – it’s easy!
• Celery: For that fresh crunch with every bite.
• Red Onion: Finely diced red onion always provides the perfect savory balance.
• Parsley: A few tablespoons of fresh herbs really make this tuna salad recipe the best.
• Dijon Mustard: 1/2 tablespoon
• Salt and Pepper: to taste

How To Make Tuna Salad

To get started, you’ll need to drain your tuna. After cutting the lid with a can opener, press the lid against the tuna and tilt the can to drain all the liquid out over a sink. Remove the lid and place the tuna in a medium sized bowl.

Then, add the mayonnaise, celery, red onion, parsley, and dijon mustard to the bowl. Use a fork to mix everything together, while breaking up any large pieces of tuna. Season with salt and pepper to taste – and that’s it!

Tuna Salad Variations

Not a fan of mayonnaise or want a bolder flavor? Here’s a few suggestions to add some depth to this recipe.

• Replace mayonnaise with regular or greek yogurt for a lighter, creamier option.
• Use mashed up avocado if you want to exclude the mayonnaise.
• Add broccoli rice and turn it into a broccoli tuna salad.
• Add dried fruits such as raisins, or freshly diced apples.
• Make it extra crunchy by tossing in diced up cucumbers or shredded cabbage.
• Spice it up with some curry powder, other spice mixes, or chopped herbs.
• Squeeze lemon juice as you’re mixing for a brighter flavor.

What Goes With Tuna Salad?

While this recipe is great on its own, there’s so many creative ways to serve it.

• Sandwich: Make it into a sandwich along with a layer of lettuce and tomatoes.
• Wrap: Turn it into a wrap with my cassava flour tortillas.
• Lettuce Wrap: Use butter lettuce leaves for a lighter, low-carb option.
• Stuffed Avocado or Tomato: Stuff it into avocado or tomato halves.
• Dip: Serve it with crackers or chips.

How Long Does Tuna Salad Last?

Tuna salad tastes the best when it’s eaten fresh, but it can be stored in the fridge for 3-4 days. Because this has fish and mayonnaise in it, don’t leave it sitting on the countertop for too long in room temperature.

If you want to freeze this, the answer is yes! Just place the salad in a freezer safe container and store for up to 2 months. Just note that after you’ve thawed it in the fridge, drain out the excess liquid once more. Then, give it a good mix before eating.

More Easy Salad Recipes

• Chicken Salad (best ever!)
• Egg Salad
• Smoked Salmon, Avocado, And Arugula Salad
• Classic Potato Salad
• Lentil Salad With Cucumber
• Broccoli Salad
• Greek Salad