Simple, protein-packed, and endlessly versatile — tuna salad is a classic for a reason. Whether you’re piling it on toast, stuffing it into lettuce wraps, or scooping it with crackers, this creamy tuna salad delivers on flavor and convenience. With just a few pantry staples and 10 minutes of prep, you’ll have a quick lunch or snack that actually excites your taste buds.
Why You’ll Love This Tuna Salad
✅ Quick and easy – ready in under 10 minutes
✅ Perfect for meal prep – lasts several days in the fridge
✅ High in protein, low in carbs
✅ Totally customizable – make it your own
✅ Great for sandwiches, lettuce wraps, or snacks
🛒 Ingredients You’ll Need (Expanded)
- 2 cans tuna in water, drained (5 oz each) – Choose wild-caught for best flavor and texture. Chunk light tuna is flakier and milder, while solid white albacore is firmer and more substantial.
- ¼ cup plain Greek yogurt or mayonnaise – For a creamy base. Yogurt adds tang and lightness, while mayo brings classic richness. Use half-and-half for balance.
- 2 tablespoons sweet pickle relish – Adds tangy sweetness that brightens the salad. Use dill relish if you prefer a savory bite.
- 2 tablespoons finely chopped red onion – For a mild punch and crunch. Substitute with green onions or shallots for a gentler flavor.
- 2 tablespoons chopped celery – Brings crisp freshness and crunch. Choose firm stalks and dice small for even texture.
- Salt and black pepper, to taste – Essential for bringing all the flavors together.
- Optional additions:
- 1 hard-boiled egg, chopped 🥚
- 1 teaspoon Dijon or yellow mustard for zip
- A squeeze of lemon juice for brightness 🍋
- Fresh dill, parsley, or chives for a herbal touch 🌿
- ½ avocado mashed into the dressing for a creamy, dairy-free option 🥑
👨🍳 How to Make Tuna Salad
Step 1: Prep the Base
Place the drained tuna in a medium mixing bowl and break it up with a fork into bite-sized flakes.
Step 2: Mix in the Creamy Elements
Add the Greek yogurt or mayonnaise, relish, red onion, celery, and seasoning. Stir gently with a fork or spoon until the salad is creamy and everything is evenly coated.
Step 3: Taste & Adjust
Taste and tweak — maybe a touch more relish for sweetness or mustard for zing.
Step 4: Serve Your Way
Spoon onto bread, croissants, lettuce cups, or serve it with crackers or inside halved avocados.
🍽️ Serving Suggestions
- 🥖 On toasted sourdough or a crusty baguette
- 🥬 In lettuce cups for a low-carb wrap
- 🥚 Over a chopped salad with hard-boiled eggs and tomatoes
- 🥐 Inside a buttery croissant for a cafe-style lunch
- 🧂 With crackers and sliced cucumber as a high-protein snack plate
💡 Tuna Salad Tips & Variations
- Make it dairy-free – Swap yogurt or mayo for mashed avocado
- Add crunch – Try chopped apples, cucumber, or sunflower seeds
- Boost the protein – Mix in chickpeas, white beans, or a chopped boiled egg
- Switch up the tuna – Try tuna in olive oil for a richer flavor
- Make it spicy – Add chopped jalapeños or a dash of hot sauce 🌶️
- Turn it Mediterranean – Add olives, cherry tomatoes, and feta
🥡 Storage & Meal Prep
- Fridge: Store in an airtight container for up to 3–4 days
- Stir before serving: Dressing may separate slightly
- Avoid freezing: Mayonnaise and yogurt don’t thaw well
- Great for grab-and-go lunches: Pack with crackers, greens, or wraps
❓ FAQs About Tuna Salad
Q: What kind of tuna is best for salad?
A: Chunk light is flakier and more moist; solid white albacore is firmer and holds together more. Either works!
Q: Can I use fresh tuna?
A: Absolutely. Poached or grilled tuna gives a gourmet twist. Just flake and cool before mixing.
Q: How do I make it low-fat?
A: Use all Greek yogurt and skip the mayo, or blend in mashed avocado for creaminess without added fat.
Q: Can I make it ahead of time?
A: Yes! Tuna salad actually tastes better after chilling for a bit.
❤️ Final Thoughts
Tuna salad is a humble classic that proves fast food can still be flavorful, nourishing, and endlessly flexible. Whether you’re tossing it together for a quick work-from-home lunch or prepping it in advance for busy weekdays, this version checks all the boxes: creamy, crunchy, savory, and just a little bit tangy. 🐟💚
It’s also a chameleon — pair it with greens for a light dinner, spoon it onto crackers for a protein-packed snack, or sandwich it in a croissant and pretend you’re at a sidewalk cafe. It’s budget-friendly, endlessly riffable, and surprisingly satisfying.
Best of all, it takes less than 10 minutes to whip up with pantry and fridge staples. So the next time you’re wondering what to make with that can of tuna in the back of your cupboard — this best tuna salad recipe has your back. 🥄✨
Short version
Best Tuna Salad Recipe
Ingredients
- 2 cans 5 ounces each tuna in water drained
- ¼ cup plain Greek yogurt or mayonnaise plus more as desired
- 2 tablespoons relish
- 2 tablespoons finely chopped red onion or to taste
- 2 tablespoons chopped celery
- salt and pepper to taste
Instructions
- Place the drained tuna in a medium bowl and break it up with a fork.
- Add the Greek yogurt or mayonnaise, relish, finely chopped red onion, celery, and a pinch of salt and pepper.
- Stir everything together with a fork until fully combined. Taste and adjust the seasoning if needed.
- Serve the tuna salad on bread, rolls, croissants, or crackers. For a low-carb option, use lettuce wraps, serve it over salad greens, or spoon it into halved avocados or hollowed-out tomatoes.
Notes
For a dairy-free alternative, you can swap out the Greek yogurt or mayonnaise and use mashed avocado instead. The avocado adds a creamy texture and mild flavor while keeping the salad rich and satisfying. It’s a great option if you’re avoiding dairy or simply love the taste of avocado.
