Here is my recipe for the best tuna salad recipe! It’s super simple, uses staple pantry and refrigerator ingredients, and is so delicious my whole family requests it weekly!

Tuna salad mixture in a bowl. Background includes bread, tomatoes, lettuce, salt, and pepper.

Classic Tuna Salad Recipe

I first whipped up this tuna salad when I was looking for a quick dinner to make with ingredients I already had on hand. I looked around and saw a few cans of tuna fish in the back of the cupboard and just went with it.

I created this recipe to have a blend of crunchy celery, tangy onion, and a rich, creamy dressing. I can tell you, it delivers on all of that.

I end up making double of this recipe when I make it so my husband can eat it for lunch the whole week and I can snag a few sandwiches of it still too.

And, if you love an easy lunch recipe, you’ll love my recipes for air fryer tuna melt, tuna pinwheels, ham salad, buffalo chicken wrap, caprese salad, chicken salad, tri-tip sandwich, and my big list of cold lunch ideas.

Flatlay of Tuna Salad ingredients. Canned tuna, mayonnaise, chopped celery, chopped red onion, dijon mustard, fresh dill, salt and pepper.

Tuna Fish Salad Ingredients

Canned tuna
Mayonnaise — I’ve used Miracle Whip in place of it too
Celery
Red Onion — I recommend red onion, but you can use a sweet onion if you prefer
Dill
Dijon mustard
Salt and pepper

How to Make the Best Tuna Salad

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Drain the cans of tuna.

STEP TWO: Chop the celery, red onion, and dill.

Flatlay of Tuna salad mixture surrounded by celery stalk, half a red onion, fresh dill, salt and pepper.

STEP THREE: In a large bowl, combine the mayonnaise, celery, onion, dill, and mustard.

STEP FOUR: Fold in the tuna and then season it with salt and pepper.

STEP FIVE: Serve immediately or refrigerate until you’re ready to enjoy. Serve on bread, over a salad, or with vegetables or crackers.

Open faced tuna salad sandwich surrounded by bowl of tuna salad, red onion, celery stalk, and cutting board with sliced tomatoes.

Tuna Fish Salad Recipe Tips

Use high-quality canned tuna for the best flavor and texture. I love Costco’s Kirkland albacore solid white.
Drain the tuna well to prevent a soggy tuna fish salad.
Finely chop the celery and onion to distribute the crunchy texture evenly throughout the tuna salad.
Stir the ingredients gently so you don’t break up all the chunks of tuna.
Adjust the mayonnaise to your liking for creaminess.
Let the tuna fish salad chill before serving to enhance the flavors. I love making this at night to enjoy for lunch the next day.

Two halves of a tuna sandwich stacked on one another on a white plate.

Best Tuna Salad Recipe Variations

Add a little crunch by tossing in some chopped cucumber or radishes.
Make it sweet with a few raisins or diced apples.
Give this classic tuna salad recipe a kick by sprinkling in some red pepper flakes.
Go herbaceous with some chopped parsley, fresh basil, or cilantro.
Lighten it up by swapping mayo for avocado or Greek yogurt in this recipe for tuna salad.

What to Serve with this Recipe for Tuna Fish Salad

When I want something light and refreshing, I love serving this alongside watermelon cucumber feta salad, cucumber onion salad, or broccoli crunch salad.

When my family is craving something heartier, air fryer garlic bread or garlic cheese bread always hits the spot!

Two halves of a tuna sandwich stacked on one another on a white plate. Bowl of tuna salad in the background with red onion, celery stalk, and cutting board with sliced tomatoes.

How Long Does Tuna Salad Last?

My classic tuna salad recipe keeps very well in the refrigerator, which is perfect for my weekly meal prep.

You can store tuna salad in an airtight container for up to 3 or 4 days. I recommend stirring it before serving to refresh the flavors and ensure the best taste.

More Easy Recipes

Best Tuna Salad

Samantha Erb

The best tuna salad recipe comes together with staple ingredients you probably already have in your refrigerator or pantry.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Lunch Ideas

Cuisine American

Servings 4

Calories 133 kcal

Ingredients

3 5 ounce chucked tuna canned, packed in water
1/3 cup mayonnaise
1/4 cup celery finely chopped
2 tablespoons red onion chopped
2 tablespoons fresh dill chopped
1 tablespoon dijon mustard
salt to taste
black pepper to taste

Instructions

Drain the cans of tuna.
Chop the celery, red onion and dill.
In a large bowl, combine the mayonnaise, celery, onion, dill, and mustard.
Fold in the tuna and then season it with salt and pepper.
Serve immediately or refrigerate until later. Enjoyon bread, over a salad, or with vegetables or crackers.

Nutrition

Calories: 133kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 167mgPotassium: 36mgFiber: 0.3gSugar: 0.5gVitamin A: 59IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!

Tuna Fish Salad Recipe