Tuna Salad
A creamy, crunchy classic that comes together in under 10 minutes. Flaky tuna folded with crisp celery, red onion, and a tangy mayonnaise dressing — perfect for sandwiches, wraps, or scooping onto a bed of lettuce for a quick, satisfying lunch.
For 4 servings
- prep · ~2 min
Drain the tuna well.
Open both cans of tuna and empty into a colander. Press gently with the back of a spoon to squeeze out all the water. Break up any large chunks with a fork and transfer to a medium mixing bowl.
- prep · ~3 min
Dice the vegetables.
1.Finely dice the celery stalks into small, even pieces.2.Mince the red onion as finely as possible.3.Chop the fresh dill, if using. - mix · ~1 min
Combine the dressing ingredients.
In a small bowl, whisk together the mayonnaise, lemon juice, and dijon mustard until smooth and well blended.
- mix · ~2 min
Fold everything together.
1.Add the diced celery and minced red onion to the bowl with the tuna.2.Pour the dressing over the tuna mixture.3.Add a pinch of salt and a pinch of black pepper.4.Fold gently with a fork until all ingredients are evenly coated.5.Taste and adjust salt or lemon juice if needed.TIPDon't over-mix — the tuna should stay slightly chunky for the best texture. - rest · ~15 min
Chill for at least 15 minutes before serving.
Cover the bowl and refrigerate. This rest time lets the flavors meld together — the salad tastes even better when made ahead.
TIPMake it up to a day in advance; the flavors deepen overnight. - assemble
Serve chilled or at room temperature.
Spoon onto sandwich bread, stuff into a pita, scoop onto a green salad, or serve alongside crackers.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the tuna thoroughly and press out excess water to prevent a soggy salad.
- 2Use chunk light tuna in water for a milder flavor and firmer texture.
- 3Finely dice the celery and mince the onion so they distribute evenly without overpowering.
- 4Fold the dressing gently with a fork to keep some tuna chunks intact for better mouthfeel.
- 5Chill the salad for at least 15 minutes to let the flavors meld and the texture firm up.
- 6Add fresh dill just before serving to keep its bright, herbaceous note alive.
- 7Make the salad a day ahead; the flavors deepen overnight without the celery losing crunch.
Adapt it for your goals.
Low-fat
Replace half the mayonnaise with plain Greek yogurt for a tangier, lower-fat dressing that still stays creamy.
high proteinHigh-protein
Add a quarter cup of cooked quinoa or chickpeas to boost the protein and fiber content without changing the flavor profile.
spicySpicy
Stir in 1 teaspoon of sriracha or a pinch of cayenne pepper for a warm, spicy kick that pairs well with the cool crunch.
herb loadedHerb-loaded
Swap the dill for 2 tablespoons of chopped fresh parsley and chives to create a brighter, more herb-forward version.
Why this is on our healthy list.
Lean Protein Source
Canned tuna provides high-quality lean protein that supports muscle repair and keeps you full between meals.
Heart-Healthy Fats
Mayonnaise and olive oil–based dressings contribute monounsaturated fats; tuna also contains omega-3s for cardiovascular health.
Crunchy Vegetables for Fiber
Celery and red onion add dietary fiber, which aids digestion and provides a satisfying crunch with minimal calories.
Vitamin C from Lemon Juice
Fresh lemon juice delivers a small but welcome dose of vitamin C, which supports immune function and helps iron absorption.
Frequently asked questions
Drain the tuna very well in a colander, pressing with a spoon, and avoid adding any liquid from the cans. Patting the diced celery dry with a paper towel also helps.
