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The Best Tuna Salad
nibbleboard.com/recipes/tuna-salad
Ingredients
- 4 (5-ounce) cans tuna packed in water, drained
- 1 cup mayonnaise (or less to taste)
- 1/3 cup finely chopped celery (about 1 rib)
- 2 tablespoons red onion, minced (about 2 small slices)
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Drain all four cans of tuna thoroughly and add to a medium mixing bowl. Break up any large chunks with a fork to your preferred texture — slightly chunky is ideal.
- Add mayonnaise, celery, red onion, sweet pickle relish, lemon juice, and minced garlic to the bowl.
- Stir everything together until well combined and the mayo evenly coats the tuna.
- Season with salt and pepper, then taste and adjust — add more mayo for creaminess, more lemon for brightness, or more relish for sweetness.
- Serve immediately on toasted bread with lettuce, or cover and refrigerate until ready to eat.
Nutrition per Serving
514Calories
52gProtein
3gCarbs
32gFat
Chef Tips
- Drain the tuna really well — press it against the side of the can with a fork to squeeze out excess water. Watery tuna makes a soggy salad.
- Start with less mayo and add more to taste. You can always add more, but you can't take it back.
- For a lighter version, swap half the mayo for plain Greek yogurt — you'll get the same creaminess with more protein and fewer calories.
- Let the salad chill in the fridge for 30 minutes before serving. The flavors meld together and it tastes noticeably better cold.
- Use albacore (white) tuna for a milder, firmer texture, or chunk light tuna for a more traditional, budget-friendly option.
Storage
Store in an airtight container in the refrigerator for up to 5 days. Keep away from the freezer — mayonnaise-based salads don't freeze well.