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This tuna salad recipe is bright, crunchy, and creamy, light on mayonnaise and finished with fresh lemon for that deli-style flavor (inspired by the Whole Foods version). It takes 5 minutes to make with canned tuna, celery, carrots, and red onion. Mix it up, taste and adjust the seasoning, then chill if you have time for the best flavor – perfect for sandwiches, lettuce wraps, crackers, or stuffed into avocado halves.
I tested this tuna salad a few different ways (more mayo vs. lighter mayo, extra lemon vs. mildly lemon-y) and this version is the perfect result: creamy enough to hold together on a tuna salad sandwich, but still fresh and crisp so it never tastes heavy. The lemon and crunchy vegetables make it taste brighter and more “deli-style” without needing a ton of mayo.
I just made this tuna salad today, and it is delicious! The lemon zest and juice really brighten the flavor. It is a colorful salad instead of being the typical beige tuna salad. Thank you for another great recipe!
– Claire
The best Tuna Salad recipe is a staple in our kitchen. A healthy lunch recipe I know I can get on the table in about 2 minutes flat and always, always have the ingredients readily available at all times.
We use this very same tuna salad recipe as the start of our crusty Tuna Melt Sandwiches….hello, easiest dinner ever.
This is, by far, my favorite way to make Tuna Salad ever and the best way to use a can of tuna. I created this classic tuna salad recipe after falling in love with the Whole Foods deli yellowfin tuna fish salad. Their salad is fresh, light and not heavy on the mayonnaise at all. It’s packed with tangy flavor and perfectly seasoned.
My version is even better because it’s made fresh at home with pantry staples and you can adjust the amount of add in ingredients as you want. This is one of the most popular lunch recipes on the site – if you love a classic, deli-style tuna salad that’s not drowning in mayo, you’re going to be obsessed.
Ingredients for Tuna Salad
The ingredient list for this Tuna Salad Sandwich recipe is short and simple.
- Tuna – The type of tuna you use does matter a little bit. I use a white Albacore tuna. I prefer to use canned tuna, packed in water and drained thoroughly. You can use tuna in a pouch, as well, or another preferred type of water-packed tuna but be sure it’s not oil-packed tuna. The key is to drain it really well so your tuna salad stays creamy, not watery. Leftover ahi tuna from your sushi dinner can also be cooked and used in your tuna salad.
- Mayonnaise – Regular mayonnaise is preferred here for because the full fat variety has more flavor and so, you’ll use less of it. Less mayo, healthy tuna salad. Prefer it creamier? Add mayo 1 tablespoon at a time until it’s perfect for you.
- Carrots – You’ll want your carrots finely chopped so to make that easier, I buy the matchstick cut or shredded carrots and then chop them up from there.
- Celery – Be sure your celery is fresh and washed free of grit. Chop finely like you do the carrots for a little crunch.
- Red Onion – Red onion adds color and a bit of a peppery bite but it’s potent so only add a small amount. AND finely mince! Not a fan of red onion? You can swap in green onion for red onion, or add diced cucumber for even more freshness.
- Lemon – Fresh lemon makes a big difference. Start with the listed amount, then add more if you want extra brightness.
- Parsley – More for color but fresh parsley is also loaded with health benefits. You can also add your favorite fresh herbs like chopped tarragon, fresh dill, fresh thyme or fresh basil.
- Seasoning – I season it simply with kosher salt and black pepper.
- Want a pickle-y tuna salad? Add 1–2 tablespoons chopped dill pickles or relish.
That’s it, season with salt and pepper…..you’re ready to go! For the full recipe instructions and ingredients, see the recipe card below.
How To Make Tuna Salad
- Drain the tuna really well. Press the lid against the tuna to squeeze out extra liquid (this prevents watery tuna salad).
- Mix the dressing first. Stir together the mayo, lemon juice, and seasonings so everything distributes evenly.
- Fold in tuna and veggies. Add the tuna, (being sure to break it up into fine pieces with a fork) celery, carrots, and red onion and gently mix until combined.
- Taste and adjust. More lemon for brightness, a pinch more salt for “deli-style” flavor, or a spoon of mayo if you want it creamier.
- Optional (but recommended): Chill for 15–30 minutes so the flavors meld.
Make the best tuna salad sandwich on your favorite bread or just serve it with a spoon.
Kellie’s Tips and Tuna Salad Variations
- Flake the tuna: Always make sure you flake all the chunks of tuna fish with a fork until it’s a shredded consistency. This will guarantee you won’t end up with a dry tuna salad or big bits of tuna throughout your sandwich.
- Want a healthy tuna salad recipe? Swap out half the mayonnaise and adding plain greek yogurt to your tuna salad. It also adds extra tanginess that’s light and refreshing.
- Make it a meal: Add cooked macaroni to your salad for an easy Tuna Macaroni Salad.
- Amp up the protein: Chop up hard-boiled eggs and fold them into the salad for added protein.
- Got apples? They’re a surprisingly tasty addition when shredded or finely chopped then added to your salad.
- Love herbs? Add a tablespoon of chopped fresh dill for a burst of flavor like none other. You’ll love it, guaranteed!
- Dinner perfect: Use tuna salad to make these easy Tuna Patties.
- Make it a big Dill: Fold in chopped dill pickles or sweet pickle relish for a pop of flavor.
- Love Mustard? Add 1 tablespoon dijon mustard to the mayonnaise mixture.
- Make it creamier: Add mayo 1 tablespoon at a time until you love the texture.
- Make it lighter: Replace 2 tablespoons of mayo with plain Greek yogurt (still creamy, slightly tangier).
- Add a little heat: A pinch of cayenne or a few dashes of hot sauce is great.
How to Store Leftover Tuna Salad
Store in an airtight container in the refrigerator for up to 3–4 days. Because this contains fish and mayonnaise, keep it chilled and don’t leave it at room temperature for extended periods (especially for picnics or lunchboxes).
How to Serve Tuna Salad
- Turn it into a tuna melt with cheese on toasted bread
- Classic sandwich on toasted bread or a croissant
- Stuffed into avocado halves
- Scooped with sourdough crackers or pita chips
- Wrapped in lettuce cups (low-carb)
- Piled onto a house salad for a tuna salad bowl
More Easy Salad Recipes
If you like this tuna salad, you’ll also love this easy Chicken Salad! It’s fresh, it’s light and so, sooo simple to make.
Or try this savory Ham salad, Salmon Salad With Capers and Dill and the BEST EVER Egg Salad….seriously, it’s award winning!
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Tuna Salad Recipe
Equipment
- Fork
- measuring spoon
- chef's knife
- cutting board
Ingredients
- 2 5- ounce cans yellowfin tuna in water, drained
- 1/4 cup finely diced carrot
- 1/4 cup finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped parsley
- 4 tablespoons mayonnaise
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Instructions
- Drain the tuna well before starting. Add the tuna in a medium bowl and break up with a fork until finely shredded.
- Add the carrot, celery, onion, lemon zest, juice, parsley and mayonnaise to the tuna. Stir to combine thoroughly.
- Season with salt and pepper, to taste.
- Chill for 15-30 minutes for the best flavor.
- Serve immediately or cover tightly and store in the refrigerator for up to 4 days.
Video
Notes
- Drain the tuna well: Press out excess liquid so the salad stays creamy, not watery.
- Light vs. creamy: This is intentionally light on mayo. For a creamier deli-style tuna salad, add mayo 1 tablespoon at a time until it’s perfect for you.
- Best flavor tip: If you have time, chill 15–30 minutes before serving so the flavors meld.
- Make it pickle-y: Add 1–2 tablespoons chopped dill pickles or relish for extra tang.
- Storage: Store in an airtight container in the fridge for up to 3–4 days.
- Food safety: Keep chilled and don’t leave at room temperature for extended periods (especially at picnics/lunchboxes).
- Freezing: Not recommended (texture can get watery after thawing).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Store tuna salad in an airtight container in the refrigerator for up to 3–4 days.
Freezing isn’t recommended, the mayo and vegetables can separate and the texture turns watery after thawing.
The biggest trick is to drain the tuna very well. Press out excess liquid and avoid watery add-ins unless you remove seeds or extra moisture.
Yes! It actually tastes better after 15–30 minutes in the fridge because the flavors have time to meld.
I just made this tuna salad today, and it is delicious! The lemon zest and juice really brighten the flavor. It is a colorful salad instead of being the typical beige tuna salad. Thank you for another great recipe!
Try wild planet’s wild albacore tuna plus half mayo and half miracle whip. Now we’re talking. That tuna has no fishy smell and is worth the extra $$. Te ME adds that missing tang. Just saying.
Good tips! Thank you!
I like the addition of lemon juice – plenty of it! Lemon brightens every flavor. I must try your tuna salad recipe!!
It’s so good! You will love it.
This makes me miss my kids being younger…we always packed a picnic lunch when we visited the zoo. This tuna salad does look delicious!
Thanks, Heather! I didn’t take my daughter to the zoo much but this guy is obsessed with animals…so we get to go quite a bit now.
What a cool partnership between Frito Lay and the AZA. We always pack a lunch when we go to the zoo. I’d love some of this tuna salad with a bag of Fritos on the side!
It was a fun project! 🙂
We love the Philadelphia Zoo! And this looks delicious, everyone here would love it!
Awww, we should meet there sometime.
What a fun trip to the zoo! And this tuna salad looks so delicious and easy. Perfect!
Thanks, Erin!
Oh it has been years since I’ve been to the Philly zoo…thanks for the memories
SO fun! We LOVE going to the zoo and this would make the perfect picnic lunch!
Thanks, Stephanie!
The zoo trip sounded like so much fun! And this great tuna salad looks like it will wind up I my lunch box this week!
It’s so good!!!