A classic done right. This is the best tuna salad your family will request on repeat. Serve with crackers, on greens, in a sandwich or turn it into a tuna melt.

Tuna salad sandwich on a white plate.

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What Make this Tuna Salad the Best

A really good tuna salad recipe is easy to make, but also incredibly easy to mess up. Just like the classics, think egg salad and chicken salad, it’s not about the ingredients but the amounts of each one that makes all the difference.

Gone are the days of tuna salad that’s too dry, too heavy, or just kind of bland. The best classic tuna salad is made with flaked tuna, mayo, Dijon mustard, crisp celery and fresh herbs, then served as a tuna melt, on top of leafy greens, or scooped up with crackers.

XO - Jamielyn

Recipe Ingredients

Tuna salad ingredients on the counter including flaked tuna from a can, mayo, onion, celery, pickle, mustard and fresh parsley.

Find the full printable recipe with specific measurements below.

  • Canned tuna: I buy tuna packed in water, but use whatever variety you like. If using tuna packed in oil, reduce mayo.
  • Mayonnaise: Adds creaminess to the tuna salad recipe. Adjust the amount to suit your tastes or swap it for Greek yogurt or mashed avocado.
  • Dijon mustard: A bit of a tangy, spicy, pungent mustard that adds a bit of a kick and so much flavor.
  • Relish: If you don’t have sweet pickle relish or dill pickle relish, chopped pickles will do instead. You can even add a little of the pickle brine if you’d like.
  • Celery & red onion: Gives the creamy tuna salad a satisfying crunchy element.
  • Optional fresh herbs: If you want to liven up your salad a bit, feel free to throw in some chopped parsley, chives, or dill.
  • Salt and pepper: To taste.

How to Make Classic Tuna Salad

Making tuna salad in bowl.
  • Combine. Add everything to a large bowl and stir until well combined. Taste as you go and add an extra tablespoon of mayo if you want it a little creamier. Don’t be shy here, getting the ratio right is everything.
  • Chill. This step is worth it, I promise. Even 15 minutes in the fridge makes a real difference. Warm mayo is never a good time and the extra rest lets all the flavors come together the way they should.

Tips and Variations

  • Flake it well. Break the tuna up properly with a fork before mixing. Chunky uneven pieces of tuna through your salad is never a good look.
  • Don’t skip the chill. Even 15 minutes in the fridge makes this noticeably better. The flavors settle, the mayo firms up and everything just comes together.
  • Finish with lemon. A small squeeze right before serving brightens the whole thing. It’s a small step that makes a big difference.
  • Add some crunch. Diced cucumber or bell pepper works really well if you want a little extra texture beyond the celery.
Stirring a classic tuna salad recipe in a glass bowl.

How to Serve Tuna Salad

Pile it onto a croissant or keep it classic with a sandwich on homemade French bread, whole wheat bread, or French bread rolls. Got leftover tuna salad? Throw it under the broiler with some cheese for an easy tuna melt. Or keep it simple and scoop it up with crackers or over a bed of greens.

Tuna salad sandwich on a white plate.

Want more simple salads? Try a Cobb salad, a Mediterranean salad, or a grinder salad.

More Easy Salad Recipes

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Tuna salad made into a sandwich on white bread served on a white plate.

Classic Tuna Salad

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Chill Time: 15 minutes
Total Time: 20 minutes
Servings: 4
A classic done right. This is the best tuna salad your family will request on repeat. Serve with crackers, on greens, in a sandwich or turn it into a tuna melt.
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Ingredients 

  • 2 (5-ounce) cans tuna , drained
  • ⅓ cup mayonnaise , more if desired
  • ½ Tablespoon Dijon mustard
  • 1 Tablespoon relish
  • 1 stalk celery , diced
  • 2 Tablespoons finely chopped red onion
  • 1-2 Tablespoons chopped parsley , chives, or dill, optional
  • ¾ teaspoon Kosher salt , more to taste
  • ¼ teaspoon Ground black pepper , more to taste

For serving: Lettuce cups, Croissant, Sliced bread, Crackers

Instructions

  • In a large bowl, stir together the tuna, mayonnaise, mustard, relish, celery, onion, and parsley, if using, until well combined. You can add an extra Tablespoon of mayo if needed. Season with salt and pepper.
  • If there is time, chill 15 minutes, or until ready to serve, to let all the flavors meld.
  • Serve in lettuce cups, on bread, or dip in crackers.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Substitutions: Swap mayo for Greek yogurt for a lighter version.
Variations: Add diced cucumber for extra crunch, or a squeeze of lemon before serving for a brighter flavor.
Store in an airtight container in the fridge for up to 3 days. Great for meal prep, though the celery may soften slightly by day two

Nutrition

Calories: 68kcal, Carbohydrates: 1g, Protein: 0.3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 4mg, Sodium: 95mg, Potassium: 25mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 75IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 0.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.