The BEST Tuna Salad You'll Ever Eat

Ingredients

• 2 cans (142 g each), drainedyellowfin tuna (canned tuna in olive oil is recommended)
• 1 smalljalapeño, deseeded and finely diced
• 1 mediumshallot, finely diced
• 1 stalk, green part onlycelery, finely diced
• 80 mlfull-fat mayonnaise (or plain yoghurt)
• 15 mlwholegrain Dijon mustard
• 15 mlcapers, drained
• 15 mlsweet relish
• 4 clovesgarlic, finely minced or pressed
• 30 mlfresh dill, chopped
• Zest of 1lemon
• Juice of 1/2lemon (use the zested lemon)
• To tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Mix the salad

   Put the drained tuna, jalapeño, shallot, celery, mayonnaise, Dijon mustard, capers, sweet relish, garlic, dill, lemon zest and juice, salt and pepper in a medium bowl. Stir well to combine, taste, and add more salt or pepper if you like.

2. 2

   Chill to marinate

   Cover the bowl with a lid or cling film and refrigerate for at least 30 minutes so the flavours can mingle.

3. 3

   Serve the tuna

   Serve as it is with crackers and/or fresh fruit, or use it to make a tuna melt sandwich.

What is tuna salad?

Tuna salad is a familiar American lunch dish, typically made by mixing tinned tuna with a creamy dressing and flavourful additions. This version builds on that simple base with celery, shallot, capers, relish, dill and lemon.

The combination balances creamy, briny, sweet and fresh flavours, while jalapeño adds a gentle kick. It works as a quick filling for sandwiches or as a dip-style salad alongside crackers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 13g protein, 2g carbs, 14g fat.

Tuna supplies most of the protein, while mayonnaise and any oil retained from the tuna contribute most of the fat. The small amount of carbohydrate comes mainly from the relish and vegetables. Serve a portion with fresh fruit or extra crunchy vegetables for a more rounded plate.

Choosing the tuna

Tuna in olive oil: The recipe recommends this for a richer result. Drain it well before mixing so the salad stays creamy rather than oily.

Flaked tuna: Break up the fish with a fork as you stir, but stop before it becomes completely smooth; a little texture makes the salad more satisfying.

Balancing the flavour

Lemon and capers: Lemon zest and juice brighten the richer ingredients, while capers bring a salty, tangy note. Taste the finished mixture before adding extra salt, since the capers and tuna may already be well seasoned.

Relish and mustard: Sweet relish rounds out the sharper flavours, and wholegrain Dijon adds savoury depth. The amounts create a balanced starting point, but the final taste can vary with the brands used.

Keeping the crunch

Fine cuts: Finely dicing the celery, shallot and jalapeño distributes their flavour through the salad. Keep the celery's green part as specified for this recipe.

Gentle mixing: Stir until the ingredients are combined, taking care not to mash the tuna into a paste. This leaves some flakes and small pieces in each bite.

Why the chill matters

Resting time: Refrigerate the covered salad for at least 30 minutes before serving. This gives the lemon, herbs and seasonings time to settle into the tuna and dressing.

Make-ahead: You can prepare it ahead and keep it chilled until mealtime. Give it a stir and taste again before serving.

Ways to serve it

Crackers and fruit: Serve the tuna salad with crackers and/or fresh fruit for an easy plate. Choose sturdy crackers if you want to scoop it.

Tuna melt: Spoon it into a sandwich for the suggested warm option. The recipe does not specify a method for heating the sandwich, so use your usual tuna melt approach.

Recipe notes & tips

• Drain the tuna thoroughly before adding it to the bowl.
• Remove all the jalapeño seeds before dicing for the recipe's stated preparation.
• Finely dice the shallot, celery and jalapeño so they mix evenly through the tuna.
• Taste before adding extra salt because capers and tinned tuna can be salty.
• Chill the salad for at least 30 minutes for the flavours to meld.
• Stir once more just before serving if any dressing has settled.

Variations

• Use yoghurt: Swap the mayonnaise for plain yoghurt as suggested for a tangier, less rich dressing.
• Adjust the heat: Use less jalapeño for a milder salad or add more if you prefer a stronger kick.
• Add extra lemon: Squeeze in a little more lemon juice after tasting for a brighter finish.
• Serve as a melt: Use the tuna salad as the filling for a tuna melt sandwich.
• Pair with fruit: Serve alongside fresh fruit for a sweet contrast to the briny, savoury salad.

Common mistakes to avoid

• Wet tuna: Excess liquid can make the dressing loose; drain the cans well before mixing.
• Over-mixing: Mashing too vigorously loses the tuna's flaky texture; stir only until combined.
• Too much salt: Capers and tuna may already be salty; taste first, then season gradually.
• Skipping the chill: Serving immediately misses the resting time in the method; refrigerate for at least 30 minutes.
• Large vegetable pieces: Chunky shallot or celery can overwhelm a bite; dice them finely as directed.

How to store

Keep the tuna salad covered in the refrigerator and eat within 3 days. Stir before serving; it is intended to be served chilled, so reheating is not necessary.

Frequently asked questions