Of all the tuna salad recipes I’ve tried over the years, this version is my favorite! Classic ingredients served on toast or a fresh bed of lettuce – this recipe is simple to make and tastes amazing!
There’s nothing better than going to the pantry and finding all the ingredients you’ll need to make a deliciously filling meal, right? Tuna Salad happens to be one of the easiest recipes you’ll ever make! If you can open a can of tuna and dice a few vegetables, you can make this tasty little recipe in just a few minutes, flat!
Here’s how to make it –
The recipe I’m sharing with you today is perfect as it is, but it also serves as a great base for any other Tuna Salad add-ins.
You will need –
- Tuna. I prefer canned tuna in water, but you can use packets of tuna or canned tuna in oil. If you use the oil-packed tuna, I’d suggest rinsing the tuna in cold water and decreasing the amount of mayonnaise you’ll add.
- Mayonnaise. Do not use Miracle-Whip! My favorite mayo is the Best Foods brand.
- Fresh Veggies. I like to add a bit of crunch and flavor by finely chopping celery and red onion.
- Relish. I love dill pickle relish, but you can use sweet relish if you prefer that flavor.
- Simple Seasonings. Add salt and pepper and a squeeze of fresh lemon juice, to your liking.
What else can you add to Tuna Salad to make it taste even better?
- Diced apples
- Hard-boiled eggs
- Diced tomato
- Sliced olives
- Fresh herbs – parsley, dill, etc.
- Thawed peas
- Hot sauce
How To Make Tuna Salad
- First, you’ll want to drain the can of tun and add it to a small mixing bowl.
- Next, stir in the mayonnaise, relish, onion, and celery and give it a good mix.
- Then, you’ll want to season the tuna salad to taste with salt, pepper, and lemon juice, if desired.
- Finally, serve it on toast or on a bed of lettuce, and enjoy!
- You can store any leftovers covered in the refrigerator for up to 5 days.
What else can you make with Tuna Salad?
- Tuna Melts – Butter one side of each slice of bread. Add one piece of bread to a skillet, then top with a layer of tuna salad and a piece of cheese. Add the second piece of buttered bread, butter-side up. Cook until the bottom bread is golden, then flip and continue cooking until the second side is browned and the cheese is melted.
- Lettuce Wraps – Grab some Romaine hearts or butter lettuce and pile Tuna Salad on top.
- Green Salad – Spring mix, Romaine or iceberg lettuce, chopped makes a delicious bed for tuna salad too!
- Tuna Pasta Salad: Add cooked and cooked pasta noodles (macaroni, shells, rotini,etc.) to your tuna salad for an even more filling meal option.
More Summer Salad Recipes
- Homemade Egg Salad
- Chicken Waldorf Salad
- Strawberry Spinach Salad
- Chicken Salad Sandwich
- Avocado Egg Salad
Heres a printable recipe card for your convenience –
Tuna Salad Recipe
- 2 cans tuna in water, drained
- 1/4 cup mayo
- 1 tbsp celery, finely chopped (1/4 stalk)
- 1 tbsp red onion, finely chopped
- 1 tbsp dill relish
- Salt and pepper, to taste
- Lemon juice, optional
- Drain the can of tuna, then add it to a small bowl.
- Stir in the mayonnaise, relish, onion, and celery. Mix well.
- Season to taste with salt, pepper, and lemon juice, if desired.
- Serve on toast or on a bed of lettuce, and enjoy!
- Store leftovers covered in the refrigerator for up to 5 days.