Classic Tuna Salad Recipe

This classic tuna salad recipe is fresh and light but packed with a variety of textures and bold flavors. You’ll make this tuna salad quick and easy so it’s perfect to serve on crackers, bread or toast. This tuna salad is a favorite meal for either lunch or as a light appetizer at festive gatherings.

This post may contain affiliate links, which means I may earn a small commission on qualifying purchases, at no extra cost to you. For further info, please see my Disclosure

This recipe combines flaky tuna with crunchy vegetables and a creamy dressing turning it into a classic spreadable tuna salad that everyone will love. It’s a versatile and customisable recipe, allowing you to slightly change or add ingredients to suit your taste or occasion, ensuring you always have a different yet delicious variation.

tuna salad ingredients

• Tuna: I use canned tuna in water, but you can also use canned tuna in (olive) oil or tuna packets if preferred.
• Red onion: Finely diced red onion adds a tangy, slightly sweet crunch. You can substitute with shallot or spring onion.
• Dill pickle: Dill pickles provide crunch, acidity and tartness adding variety and a contrast in texture and flavor.
• Mayonnaise: Binds the ingredients together, creating a spreadable salad. Use store bought or make the mayonnaise yourself.
• Greek yoghurt: Adding an equal amount of Greek yogurt to the mayonnaise lightens the dressing and reduces the greasy feel. This also adds a creamier texture and a subtle zesty note. This step is optional as the tuna salad can also be made with only mayonnaise based on personal preference.
• Dijon mustard: A bit of Dijon mustard adds tang to the dressing. Just what this tuna recipe needs to bring all the flavors in balance.
• Seasoning: I use salt and freshly ground black pepper to season the salad to taste.

Tips for making the best tuna salad

Making a classic tuna salad is not rocket science at all. It’s easy to prepare and you only need 10 minutes to whip it up. So here are a few tips to make the best tuna salad:

• Drain the tuna: Pour the canned tuna in a mesh strainer to drain all the liquid. Press the tuna lightly with the back of a fork to make sure all the liquid is out. If not, the tuna liquid will mix with the dressing making it sometimes too wet and soggy.
• Flake the tuna: Especially when using as a bread spread, you don’t want the tuna to be too chunky. Before adding the other ingredients, add the drained tuna in a bowl and flake with a fork until only small chunks remain.
• Finely chop the ingredients: Make sure to finely chop the red onion and dill pickles in order to balace the flavors.
• Add half the dressing: Start by adding half the amount of mayonnaise, Dijon mustard and Greek yoghurt and stir to combine. Depending on personal preference, this might be enough dressing. If you like it more creamy, gradually add the remaining dressing until you reach the desired consistency.
• Add less mayonnaise: Cut back on the mayonnaise when using canned tuna in oil as it might become too greasy. Start by adding a bit of mayonnaise, and the rest of the dressing, then gradually add more mayo.
• Stir well to combine: When all the ingredients are in the bowl, stir well to combine with the dressing to make a spreadable tuna salad recipe.

Tuna salad variations

What makes this tuna salad so great is that it’s highly customisable. You can stir in different ingredients to change the flavor and texture without changing too much of the original flavor and taste:

• Hard boiled egg: Makes the salad more rich and creamy.
• Capers: Adds a tangy, briny and slightly lemony taste to the salad.
• Celery: Adds a delicious fresh crunch.
• Olives: Chop a few Kalamata olives in the salad for a Greek touch.
• Make it spicy: Add a few drops of sriracha or other hot sauce, diced jalapeños or a touch of chili flakes or cayenne pepper.
• Herbs: Add chopped fresh herbs like parsley, oregano, basil and even cilantro for a fresh flavor burst.

Can I make this salad in advance

Absolutely. This salad even tastes better the next day as the flavors will have had time to settle and combine even further. This tuna salad is the perfect meal to prep for a work lunch, easy spread or to use as an appetizer at an elegant dinner party.

How to store

Add the salad to a sealed container and store in the fridge for up to 3 days. Make a large batch and use as you go or when you need it. Just remember that this salad is so yummy that it’ll surprise me if it lasts 3 days in the fridge.

How to serve

Use this tuna salad recipe as a spread to make a sandwich either on its own or add lettuce, cucumber and tomato. It’s also a perfect base to make a tuna wrap or on bagels.

Serve this tuna salad as a dip alongside crackers or pita chips. Or serve as fingerfood and add a dollop of the tuna on top of the crackers or small toasts and arrange on a large serving tray.

More salad recipes to try

• Endive salad with egg
• Imitation crab salad
• Dill pickle potato salad
• Curried egg salad
• Shaved fennel salad
• Tomato onion salad