Tuna Salad Recipe
This Tuna Salad recipe is a high-protein, no-cook lunch that comes together in minutes. Made with canned tuna, crunchy celery, and a simple mayo-mustard dressing, it's the one I make on repeat.
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This Tuna Salad recipe is the one I come back to every single week, and I’ve been doing so for more than a decade. Canned tuna is a pescatarian pantry staple for me, and mixing it with a few ingredients from the refrigerator and cupboard makes this 10-minute lunch a breeze.
I make this canned tuna salad with Safe Catch yellowfin tuna, which packs 43 grams of protein into a 5-ounce can and is easy to grab at Costco. Between the tuna and a scoop of mayo, this creamy version is a protein-packed lunch that will keep you sustained throughout the day.
If you’re looking to mix it up, try my Smashed Chickpea Salad. It uses the same mayo-mustard formula, with chickpeas standing in for the tuna and the same easy, no-cook approach that starts in your pantry.
A few notes from my kitchen before you get started:
- Choose tuna packed in water. Safe Catch is my go-to, but any water-packed canned tuna works well here. You just want to avoid the extra oil weighing down the dressing.
- Don’t skip the resting time, if you have it. This tastes great right away, but an hour (or overnight) in the fridge lets the celery, onion, and relish flavors meld into the mayo. It’s noticeably better the next day.
- This is a great one to double batch. It keeps well for meal prep, and having a big batch on hand means lunch or grab-and-go protein is ready for the week.
- Choose tuna packed in water. Safe Catch is my go-to, but any water-packed canned tuna works well here. You just want to avoid the extra oil weighing down the dressing.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at what you’ll need.
Canned tuna, mayonnaise, and Dijon mustard form the base of this tuna salad, with diced celery and red onion for crunch, plus dill pickle relish and a squeeze of lemon juice for brightness. I use Safe Catch yellowfin tuna, but you can use 10 ounces of any water-packed tuna you like.
How to Make Tuna Salad
Drain the tuna and flake it apart with a fork in a bowl. From there, simply stir in the mayonnaise, mustard, celery, onion, relish, lemon juice, salt, and pepper until everything’s evenly combined. That’s it, no cooking required.
You can find more detailed instructions and notes in the recipe card below.
Serving & Storage Tips
This tuna salad is ready to eat as soon as it’s mixed, but I think it’s even better after an hour or more in the fridge. Even a short time in the refrigerator allows the flavors to come together.
You can serve this tuna salad on toast, in a wrap, or with crackers for an easy high-protein lunch. This is one of my favorite Whole30 compatible recipes. Just swap in a Whole30 compatible mayonnaise (Primal Kitchen Avocado Mayo is my preferred brand) and Dijon mustard, as needed, and serve it in lettuce cups or with crunchy raw vegetables.
If you’re looking for more herb flavor, try adding in some fresh chopped dill, parsley, or chives.
This recipe is one of my favorites to meal prep, especially when I’m looking to increase my protein intake. I double the batch, portion it out, and it keeps well in the refrigerator for up to 5 days.
Tuna Salad Recipe
Ingredients
- 2 5-ounce cans tuna
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup diced celery
- ½ cup diced red onion
- 2 tablespoons dill pickle relish
- 1 ½ tablespoons lemon juice, from half a lemon
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Drain the tuna well and add it to a large bowl. Use a fork to gently flake it apart into bite-sized pieces.
- Add the mayonnaise, Dijon mustard, celery, red onion, dill pickle relish, lemon juice, salt, and pepper. Stir until everything is evenly coated.
- Enjoy right away, or cover and refrigerate for at least an hour for the flavors to meld.
Notes
- I use Safe Catch yellowfin tuna, but any canned tuna works. Choose tuna packed in water.
- Add fresh chopped dill, parsley, or chives for even more flavor.
- This recipe is easy to make Whole30 compatible. Use a Whole30 compatible mayonnaise (Primal Kitchen Avocado Mayo is my preferred brand) and serve it in lettuce cups instead of on bread or in a wrap.
- This makes a great meal prep option. You can easily double the recipe, store in an air-tight container, and refrigerate for up to 5 days.
- Want a plant-based version of this same go-to lunch? My Vegan Tuna Salad uses chickpeas in place of the tuna.
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