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.
Servings: 4
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.