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Rachel Perlmutter
Rachel PerlmutterCulinary Producer at The Kitchn
I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly.In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate. Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!
updated Aug 5, 2024
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Customizable enough to make your perfect version.
Serves4Makes2 1/2 cupsPrep10 minutesJump to Recipe
Jump to Recipe
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Editor’s Note: We heard your feedback and reworked the recipe to something we think you’ll love!
Everyone has their favorite recipe for classic tuna salad, because it’s kind of a personal thing. Some people like it creamier, while others like to keep the pieces of tuna more defined. That’s why I built this recipe as a roadmap to your perfect version.
Between the options in the recipe and the “swap” section below, you can absolutely create a tuna salad with your desired flavor and consistency. Personally, I love mine with just enough mayo to hold everything together and I like to spoon it onto wedges of iceberg lettuce for the ultimate cold, crunchy bite. (And if you’re looking for the ultimate tuna melt or a satisfying tuna casserole, we’ve got you covered!)
Why You’ll Love It
- You can’t go wrong! There are a bunch of customizable options in this recipe, but all of them end with a delicious tuna salad.
- It’s just creamy enough. Starting a little lighter on the mayo and adding more as needed ensures a salad that’s creamy, not mushy.
Key Ingredients in Tuna Salad
- Canned tuna. The star of the show! You can use oil- or water-packed varieties; just make sure it’s one you like.
- Something pickled. Capers, chopped dill pickle, or sweet pickle relish add briny, tangy flavor that cuts through the richness.
- Vegetables. Celery and red onion or shallot add flavor and texture variety.
- Lemon. Zest and juice add bright, balanced acidity.
- Mayo. Acts as a creamy, rich binder.
- Dill. Adds a pop of freshness.
How to Make Tuna Salad
- Chop the veggies. Dice celery and red onion or shallot. Coarsely chop fresh dill and capers or dill pickle (or use sweet pickle relish instead!). Zest and juice a lemon. Add mayo and stir to combine.
- Customize to taste. Drain oil- or water-packed tuna, then add to the salad and gently stir until the tuna is broken down to your desired consistency. Add more mayonnaise if you want it to be creamier. Season to taste with salt and pepper.
Helpful Swaps
- Use Greek yogurt instead of mayo for a lighter, tangier sauce.
- Add diced fennel, cucumbers, or any other crunchy vegetables you like.
- Swap dill for other fresh herbs like parsley, chives, cilantro, or tarragon, or use a mix!
- Use 2 tablespoons extra-virgin olive oil (or the oil from oil-packed tuna) instead of mayo for a looser, less creamy texture.
- Customize with spices and condiments! A few dashes of curry powder, nutty dukkah, tangy za’atar, or a dollop of gochujang, Sriracha, harissa paste, preserved lemon, or mustard could be your signature.
- Swap out the pickle for chopped pepperoncini, banana peppers, or bread and butter pickles.
Storage and Make-Ahead Tips
The tuna salad can be made up to 2 days ahead and refrigerated in an airtight container. Leftover tuna salad can be refrigerated in an airtight container for up to 2 days.
What to Serve with Tuna Salad
- Crackers
- Iceberg lettuce
- Dill Pickles
- Homemade Potato Chips
- Classic Egg Salad
Tuna Salad Recipe
Customizable enough to make your perfect version.
Prep time 10 minutes
Makes 2 1/2 cups
Serves 4
Nutritional Info
Ingredients
- 1 large stalk
celery
- 1/2
small red onion or 1 large shallot
- 6 sprigs
fresh dill
- 2 tablespoons
nonpareil capers (drained), 1 medium dill pickle, or 2 tablespoons sweet pickle relish
- 1
medium lemon
- 1/4 cup
mayonnaise, plus more as needed
- 2 (5-ounce) cans
oil- or water-packed tuna
Kosher salt
Freshly ground black pepper
Instructions
Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 large celery stalk (about 1/2 cup); finely dice 1/2 medium red onion or 1 large shallot (about 1/2 cup); pick the fronds from 6 fresh dill sprigs and coarsely chop (about 1/3 cup); coarsely chop 2 tablespoons drained nonpareil capers or 1 medium dill pickle, or add 2 tablespoons sweet pickle relish; finely grate the zest 1 medium lemon, then juice the lemon until you have 2 tablespoons.
Add 1/4 cup mayonnaise. Stir until evenly combined. Drain 2 (5-ounce) cans oil- or water-packed tuna fish well. Add to the dressing and gently stir until the tuna is broken down to your desired consistency. Add more mayonnaise 1 tablespoon at a time, if needed, to reach desired creaminess. Taste and season with kosher salt and black pepper as needed.
Recipe Notes
Make ahead: The tuna salad can be made up to 2 days ahead and refrigerated in an airtight container.
Storage: Leftover tuna salad can be refrigerated in an airtight container for up to 2 days.
Filed in:
easy
Gluten-Free
Keeps Well
Main Dish
quick
Salad
