Easy Tuna Salad
You can never go wrong with classic tuna salad and this easy recipe is a must-make. Packed with celery, fresh jalapeño, dill and spices, it’s always delicious and perfect served in sandwiches, salads or with crackers as a healthy snack.
Ingredients and Substitutions
- Canned tuna. Oil-packed or water-packed tuna (tuna in brine) will both work for this recipe. If you can find it, Albacore tuna is a fantastic option.
- Fresh celery. Celery is a non-negotiable for me because it adds the perfect crunch. It also doesn’t go soggy in the salad after a few hours or days. Seeded and diced cucumber can also be used but won’t add the textural element celery does.
- Red onion.
- Fresh dill. Other fresh herbs like chives, parsley, basil and oregano will also be delicious.
- Fresh jalapeño. I love a bit of spice in my tuna salad. Feel free to leave out if you don’t like spicy food.
- Mayonnaise. I use both Hellman’s and Kewpie mayo. Use any mayo you love.
- Sour cream. Greek yogurt is a good substitute.
- Seasoning: I used garlic powder, celery salt, black pepper and salt. I also added a squeeze of lemon juice.
- Optional: Other flavorful elements like Dijon Mustard, dill pickles, sweet pickle relish, capers, chopped olives. etc. can all be added for more texture and flavor.
How to make tuna salad
Finely dice the celery, red onion, jalapeño and dill. Drain the tuna then add to a medium bowl and add the mayonnaise, sour cream and remaining ingredients. Stir together well then taste and adjust seasoning if necessary.
Can I make this ahead?
This tuna salad recipe can be made and kept in an airtight container in the fridge for up to 4 days.
Serving Suggestions
We love this healthy tuna salad recipe served on crusty bread or classic white bread with lettuce for the perfect tuna sandwiches. It’s also delicious served on a bed of greens for a light, healthy lunch or make lettuce wraps by filling large lettuce leaves with the tuna mixture. We also love filling avocado halves with the tuna as a healthy, no-carb meal and it makes a fantastic snack served with crackers or corn chips.
Ingredients
- 1 lb (500g) canned tuna drained
- 2 celery stalks finely diced
- 1 red onion finely diced
- 1 jalapeño seeded and diced
- ½ cup mayonnaise I used a combination of Hellman's and Kewpie mayo
- 3 tbsp sour cream
- 1 tsp celery salt
- 1 tsp garlic powder
- 1 tbsp chopped fresh dill
- salt and black pepper to taste
- lemon juice to taste
- honey to taste (optional)
Instructions
- Finely dice the vegetables.
- Drain the tuna then add to a medium bowl.
- Add all the chopped vegetables then add the mayonnaise, sour cream and seasonings.
- Stir together until well-mixed then taste and adjust seasoning if necessary.
- Serve.
Nutrition
Our Favorite Tuna Recipes
Hi Alida, thank you for all the great recipes! I’ve tried 3 so far (lamb curry, cilantro lime air fryer chicken wings) and loved them! The jalapeno, lemon juice and dill really made this tuna salad pop. I stuffed leftover jalapeno peppers with the tuna salad & shredded cheese, baked them and they were delicious! I’ll use bread to make sandwiches for lunch this week. Thanks again!
I’m so pleased you’re enjoying my recipes Jeannie. The stuffed peppers sound awesome! What a great idea!
So tasty and ever so quick to make
Love hearing that, thanks Susie!
Great. Clear and easy f