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Tuna Salad Recipe

This easy Tuna Salad Recipe is a classic refrigerator salad that makes a yummy quick meal or snack. Serve it on fresh bread, stuffed into buttery croissants, on a crisp bed of lettuce or with crackers.


Easy Tuna Salad Recipe

This easy Tuna Salad recipe is one that the family will love having chilled ready in the fridge for snacking. How do you make homemade Tuna Salad?

  • Hard Boiled Eggs – First, this recipe includes chopped hard boiled eggs so that’s the first step making the eggs. After cooking the eggs, peel and chop.
  • Vegetables – Dice the celery and onion.
  • Dressing – In a medium bowl, whisk together the dressing ingredients per the recipe.
  • Tuna – Gently fold in the tuna, chopped egg, celery and onions using a large spoon or spatula.
  • At this point you can taste and adjust the salt and black pepper to your taste.
  • Chill- Pop it into an airtight container then allow it to chill for several hours or overnight so the flavors can come together.

How to Make the Best Tuna Salad Recipe

  • Ingredients you’ll need to make homemade Tuna Salad: Canned albacore tuna packed in oil, two large hard boiled eggs, mayonnaise, pickle relish (sweet or dill relish) mustard, celery, green onions, salt, lemon pepper, granulated garlic, onion powder and dill.
  • Kitchen tools you’ll need: A medium bowl, whisk, measuring cups and spoons, sharp knife and cutting board and a small saucepan to cook the hard boiled eggs.
  • I prefer tuna packed in oil for tuna salad. You can use tuna packed in water if that’s your preference or to lighten up the calories.
  • You can use light mayonnaise in place of full fat mayonnaise.
  • You can use sweet or dill relish in this recipe depending on your personal preference. Obviously, sweet relish will lend a slight sweetness to the flavor and dill won’t. Either will work, it’s up to you.
  • Other mix-ins you could consider adding: Toasted nuts, grapes, chopped red onion, dill pickles or bread and butter pickles in place of the relish.
  • You can serve this tuna salad immediately but I highly recommend chilling it for several hours or even overnight to give the flavors time to marry.
  • Serve suggestions: Serve it on croissants, on a bed of lettuce, on artisan or sourdough bread or with crackers.
  • You can also turn this salad into a tuna melt. To make a tuna melt, butter one side of two piece of Texas toast, or artisan bread. Place buttered side down in a nonstick pan or griddle then add a piece of cheese, spread with tuna salad then cover with another piece of cheese. Top with the second slice of buttered bread then grill over medium high heat until golden and flip. You can use sliced cheddar cheese or any variety of cheese that you enjoy.
  • Store Tuna Salad well chilled in the refrigerator for up to 3 days. It’s important to keep it well chilled.

More  Easy Salad Recipes to Make


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Tuna Salad Recipe

Prep Time10 minutes
Chill time4 hours
Total Time4 hours 10 minutes
Course: Appetizer, Main Course, Salad
Cuisine: American
Keyword: easy-tuna-salad, tuna-salad-recipe
Servings: 8 servings
Calories: 270kcal


  • 4 (5 oz each) cans albacore tuna, drained packed in oil (or water)
  • 2 large hard boiled eggs finely chopped
  • 1/2 cup mayonnaise
  • 2 tsp whole grain mustard or Dijon mustard
  • 1 tsp salt
  • 1/2-1 tsp lemon pepper adjust to taste
  • 1/2 tsp granulated garlic
  • 1/4 tsp onion powder
  • 1/4 tsp dried dill (or 1 tsp fresh dill)
  • 1/2 cup celery finely chopped
  • 4 medium green onions chopped


  • Drain tuna and finely chop boiled eggs. Set aside.
  • In a medium bowl, whisk together mayonnaise, mustard, salt, lemon pepper, granulated garlic, onion powder and dill until fully combined.
  • Add celery and green onions, mix well.
  • To the bowl add tuna and egg. Gently mix together. Place into an airtight container and chill for 2-4 hours.
  • Serve on lettuce, bread, crackers and enjoy.


Serving: 1serving | Calories: 270kcal | Carbohydrates: 1g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 895mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.4mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    This is very much like the tuna salad I’ve been making for over 50 years… only difference is I add a chopped apple, chopped white onion and use mayonnaise instead of mustard.. (instead of green onions).
    I love your recipe site and have made many of your recipes… keep up the good work!

      1. 5 stars
        Jesse, I use Granny Smith apples in mine too.( or any crisp type apples). I add them to chicken salad and they are just great in Potato salad too. I don’t use onions in the tuna or chicken but I do sometimes in the potato salad. So. glad you stated you used the recipe too. When I was a kid, I wouldn’t eat type of salad except green salads. ( or anything that mixed more than one thing in it) Boy, did i miss out on years of my moms, aunts, or g’moms food. By the way, I’m Southern & I love mayo. Duke’s Mayo. LOL

    1. This Tuna Salad is sooooo good! Because I’m not a big fan of mayo, I substituted sour cream for half the Mayo. It was fantastic.
      Thanks for the recipe Melissa! It’s a keeper.

  2. 5 stars
    This is an awesome recipe, and save a few minor exceptions it’s just like my mother always made her tuna salad.

  3. 5 stars
    Have not made it yet, but I KNOW these ingredients will be incredible together. I’m making it today.
    The picture looks fabulous!!! I am a tuna salad fanatic and your pictures of this sandwich and salad make my mouth water. Beautiful photography!!! Great job. Keep these recipes coming!!! God bless you for sharing your gift of cooking with us all!!!

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