Everyone needs a tuna salad recipe (or salmon salad recipe!) in their back pocket that they can whip out for easy, quick lunches, meal prepping, or when a friend drops by unexpectedly. This is my go-to recipe.
It’s light, not too heavy on the mayo, has a slight sweetness from dried cranberries, all with a perfect tang from a bit of added Dijon mustard. Fresh lemon zest and dill give the salad a bright, citrusy, herbaceous flavor (which basically just means it doesn’t taste fishy).
Canned tuna is one of those ingredients that I always have in my pantry. I’m guessing you do as well. It’s economical, tastes great, and lasts an incredibly long time. If you’ve been looking for the perfect easy tuna salad recipe, the search is over!
For more canned tuna recipes, try our Salade Niçoise, easy Tuna Pasta Salad (No Mayo!), or my 10-Minute Marinated White Beans with Tuna. Or check out all of our easy seafood recipes!
What’s In Tuna Salad?
Everyone has their own unique recipe. Here’s what you’ll need for mine:
- Tuna packed in olive oil: I think this has more flavor than tuna packed in water. Can you use that if you prefer? Of course! This is just personal preference. Go for a high-quality solid-packed Albacore or Yellowfin tuna if you can. I’ll provide suggestions below.
- Mayonnaise: Again, high-quality makes a difference. My choice is always Duke’s mayo.
- Sweet pickle relish, lemon zest, Dijon mustard, Kosher salt, and black pepper:
- Ari’s preferred add-in’s: dried cranberries, chopped shallot, and fresh dill
Ingredient Substitutions
There are endless variations on tuna salad, so feel free to use whatever is convenient or suits your taste. A few possible alternatives:
- Dried cranberries: I’ve enjoyed this same recipe with diced apple (it’s crunchy and sweet) or halved red grapes. I wouldn’t use just any dried fruit here — something like apricots would be way too sweet.
- Fresh herbs: Do not use dried dill (or any other dried herbs) in this recipe. If you don’t have dill, try tarragon or thinly sliced chives.
- Shallot can be substituted with minced white onion or scallions. If you’re sensitive to raw onion, but still want crunch, you can use chopped celery instead.
- Mayo: You can certainly replace some or all of the mayonnaise with Greek yogurt, but note the taste will be very different. Expect it to taste tangy. You can also use a light mayo, but truly this tastes best with a full-fat, high-quality mayonnaise.
Selecting Canned Tuna For Tuna Salad
When it comes to canned tuna, there are a lot of subtle differences in the varieties and how they’re labeled. A few key takeaways to note:
Key Takeaways:
- Water-packed vs. oil-packed: This simply refers to whether the tuna is packed with oil or water. I prefer olive oil packed tuna, as it tends to have more flavor.
- Albocare vs light: Albacore is also sometimes labeled “white” tuna. “Light” tuna refers to other types of tuna (most often Yellowfin or Skipjack, but also on occasion Bigeye or Tongol). It can also be a mix of the above (but will not include Albacore).
- “Solid” vs “chunk”: This refers to the size of the pieces of tuna in each can. Solid simply means it’s a large piece of tuna with fewer flakes.
- Look for responsible sourcing: It’s always best to support businesses that promote sustainable fishing.
- Mercury: Albacore tends to be higher in mercury than light tuna, but in general, is not something to worry about if eaten in moderation. I’m not a nutritionist, but if you’re interested in more information, checkout the FDA’s guidelines.
How To Make The Best Tuna Salad
- Drain the tuna. Whether it’s oil-packed or water-packed, you’ll first want to drain the canned tuna. Transfer to a mixing bowl.
- Flake or mash the tuna. The desired consistency is up to you!
- Add mayo! Add a bit of mayonnaise, sweet pickle relish, Dijon mustard, lemon zest, salt and pepper, the stir to thoroughly combine.
- Add mix-in’s. Stir in chopped fresh dill, dried cranberries, and minced onion. Taste, adjust seasoning, then serve!
Expert Tips
- Use high-quality tuna for the best flavor. My favorite brand is Tonnino. Sometimes I use their canned and other times I use their jarred (which is delicious all on its own, especially over a Nicoise salad!)
- Flake the tuna gently with a fork, avoiding mushiness. We like to keep a little texture!
- Taste and adjust seasonings after you mix everything together.
Storage Information
- To make-ahead: Tuna salad is perfect for meal prep! You can make it over the weekend, then enjoy throughout the week. It’s best within 3-4 days.
- Storage: Keep any leftovers in an airtight container in a refrigerator. I enjoy it closer to room temperature than cold, so I always let it sit out for 10-15 minutes before serving. This is personal preference, you should eat it at whatever temperature you like!
- To freeze: While technically possible, I don’t recommend freezing tuna salad. The texture of the mayo can become watery upon thawing. For best flavor and texture, enjoy fresh.
A Few Of My Favorite Ways To Eat Canned Tuna Salad
- On endive leaves, in lettuce cups, or with cucumber slices for a light, gluten-free option. If you’re looking for a great gluten-free cracker, try these Blue Diamond Nut-Thins, I’m obsessed! (And I’m not even GF!)
- With crackers, tortilla chips, or crostini.
- Enjoyed on a bed of salad greens or added really to any salad that you’re serving up.
- On sandwiches or in wraps, of course! Nothing beats a tuna melt with Swiss cheese on an English muffin. If I go the traditional tuna sandwich route, I’ll add crisp lettuce, sliced tomatoes, and avocado.
Truly, my all-time favorite way to enjoy canned tuna! It’s light, it’s a little sweet, and it’s not at all fishy tasting (you’re welcome!).
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Ari’s Favorite Tuna Salad
Video
Equipment
Ingredients
- 2 (5oz) cans tuna packed in olive oil, drained
- ¼ cup mayonnaise, such as Duke's
- 2 Tbsp sweet pickle relish
- 1 tsp lemon zest, from ½ a lemon
- ½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup (2oz) dried cranberries
- 2 Tbsp shallot very finely diced (white onion or scallions can be used instead), about ½ a large shallot
- 2 Tbsp fresh dill, chopped
- For serving: endive leaves, crackers, sandwich bread
Instructions
- Mix the tuna and mayo. Place the drained tuna in a mixing bowl, then mash with a fork. Add ¼ cup mayo, 2 Tbsp sweet pickle relish, 1 tsp lemon zest, ½ tsp Dijon mustard, ½ tsp Kosher salt, and ¼ tsp black pepper. Stir until well mixed. You can of course add more mayonnaise if preferred.
- Add remaining ingredients. Add ⅓ cup dried cranberries, 2 Tbsp chopped shallot, 2 Tbsp chopped dill, then stir. Taste and adjust seasoning as needed.
- Serve! Enjoy served in endive leaves, with crackers, or on a sandwich! If serving in a bowl, I like to garnish with additional dill.
Notes
- Nutrition facts do not include crackers, endive leaves, or sandwich bread.
- To make-ahead: Tuna salad is perfect for meal prep! You can make it over the weekend, then enjoy throughout the week. It’s best within 3-4 days.
- Storage: Keep any leftovers in an airtight container in a refrigerator. I enjoy it closer to room temperature than cold, so I always let it sit out for 10-15 minutes before serving. This is personal preference, you should eat it at whatever temperature you like!
- To freeze: While technically possible, I don’t recommend freezing tuna salad. The texture of the mayo can become watery upon thawing. For best flavor and texture, enjoy fresh.
Loved this. Thanks for creating a unique tuna recipe!
So glad you enjoyed, Erica! xo, Ari