Classic Tuna Salad is the PERFECT combo of creamy and crunchy, made with tuna, mayo, celery, mustard, and seasoning, ready in no time at all!
Classic Tuna Salad is the perfect choice for an easy and quick lunch, made out of savory tuna and crunchy celery mixed with mayo, mustard, relish, and a dash of lemon juice. Whip up a batch of this on a Friday to serve quick and easy lunches all weekend.
You can serve this tuna on top of a salad, or on a sandwich with lettuce and sliced red onion. It also makes a great snack with a side of crackers, or with some Perfectly Easy Dinner Rolls.
How to Serve Tuna Salad
- Tuna Salad goes great on toasted bread. This way the bread holds up better and doesn’t get too soft with the moisture from the tuna and mayo.
- You can serve Tuna Salad on top of salad greens, and it’s especially good with tomato slices and extra wedges of lemon for flavor and pops of color on the tray.
- Hollow out tomatoes and serve tuna inside for an easy brunch recipe that looks like you spent forever making it.
- Serve tuna salad topped with fresh dill, parsley, or chopped green onions.
- Hollow out an avocado and add to the tuna salad, then serve inside of the avocado shell.
More Easy Lunch Salads
Tuna Salad Mix-In Ideas
This recipe will give you a classic tuna salad that is a terrific base for getting creative with additional ingredients. Try adding sliced cherry tomatoes, chickpeas, diced apples, chopped red onion, avocado, hard boiled egg, diced bell peppers, or sun dried tomatoes.
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Variations on Classic Tuna Salad
- Southern tuna salad: Southern tuna salad is basically tuna salad with the addition of relish and hard boiled eggs. This recipe already calls for relish to get a satisfying salty crunch, so all you’d have to add is chopped hardboiled egg.
- Light tuna salad: Lighten this recipe up by using greek yogurt instead of mayonnaise, and get tuna packed in water instead of oil. For a healthier version, you can also add chopped veggies to this dish. Try cucumber, fennel, or jicama.
- Spices: Add spices like curry powder or celery seed to add some variation to your tuna salad recipe.
- Heat: Make this spicy by substituting dijon with spicy mustard, and adding some diced jalapeno peppers.
- Avocado: Add healthier fats to make this an avocado tuna salad, by replacing some of the mayo with pureed avocado. Or just add cut up avocado pieces to the tuna salad.
- Pickles: If you don’t have relish, add chopped dill pickle with a splash of pickle juice to the tuna salad.
- Fresh tuna: This recipe is typically made with canned tuna, but if you have fresh you can cook it through, allow to cool, then chop into pieces and follow the recipe as usual.
- Tuna melt: You can use this recipe to make a tuna melt sandwich. Place on toasted bread with lettuce and tomato on a baking sheet with a slice of Swiss or provolone cheese on top, and broil for 1 minute. You can also do this in a toaster oven.
How to Store Tuna Salad
- Serve: Tuna Salad is traditionally served cold and it has mayonnaise in it, so it shouldn’t stay out for longer than 2 hours or it will go bad.
- Store: The salad will keep for about 3 days in the fridge in an airtight container.
- Freeze: The mayonnaise will prevent the salad from freezing and defrosting well, so don’t bother. Toss it and make a new batch!
- Add the mayonnaise, mustard, relish, pepper and lemon juice to a large bowl and mix well before adding in the tuna and celery and mix well again.
- Refrigerate for at least one hour before serving.