Best Tuna Salad

Ingredients

• 2 cans (142 g each / 5 oz each)solid white albacore tuna in water, well drained
• 80 ml (1/3 cup), heapedmayonnaise
• 80 ml (1/3 cup)celery, finely chopped
• 45 ml (3 tbsp)red onion, finely chopped, rinsed and drained
• 30 ml (2 tbsp)capers, rinsed, or minced baby dill pickles (optional)
• 15 ml (1 tbsp)lemon juice
• 2.5 ml (1/2 tsp)garlic, minced
• 30 ml (2 tbsp)fresh parsley, chopped
• 5 ml (1 tsp)Dijon mustard (optional)
• About 1.25 ml (1/4 tsp) salt and 2.5 ml (1/2 tsp) freshly ground black pepper, or to tastesalt and freshly ground black pepper

Instructions

1. 1

   Chop the vegetables

   Finely chop the celery and red onion, and prepare the parsley and garlic.

2. 2

   Drain the tuna

   Drain the tuna thoroughly before adding it to the salad.

3. 3

   Combine ingredients

   Put the tuna, mayonnaise, celery, red onion, capers, lemon juice, garlic, parsley and Dijon mustard in a mixing bowl.

4. 4

   Season and toss

   Toss everything together, seasoning with salt and pepper to taste.

What is tuna salad?

Tuna salad is a familiar American lunch made by mixing canned tuna with a creamy dressing and flavourful additions. This version balances the rich mayonnaise with lemon, briny capers and crunchy vegetables.

The simple combination makes it quick to put together from kitchen staples, while the chopped ingredients spread their flavour through each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 23g protein, 2g carbs, 25g fat.

The tuna provides most of the protein, while mayonnaise contributes most of the fat. The small amount of carbohydrate comes mainly from the vegetables and seasonings. For a more balanced lunch, serve a portion with leafy greens or wholemeal bread.

Choose and drain the tuna

Tuna: Solid white albacore gives the salad a mild flavour and substantial flakes. Drain it well so excess water does not thin the mayonnaise dressing.

Flakes: Break up the tuna as you toss, but avoid mashing it completely if you want some texture.

Build the dressing

Mayonnaise: The heaped measure gives the mixture its creamy coating. Add the tuna and other ingredients to the bowl before tossing so the dressing is distributed evenly.

Bright notes: Lemon juice, capers and optional Dijon cut through the richness. Rinse the capers as directed to soften their salty, sharp edge.

Keep the texture balanced

Crunch: Finely minced celery and red onion provide crispness without leaving large, overpowering pieces. Rinsing and draining the onion helps keep its flavour in check.

Mixing: Toss gently until the ingredients are combined, leaving some tuna flakes intact. Taste after mixing and adjust the salt and pepper to your preference.

Serve it for lunch

Sandwich: Spoon the tuna salad into bread or a roll, adding lettuce if you like. It also makes a filling for a wrap.

Lighter base: Serve it over leafy greens or alongside sliced vegetables. The recipe is ready once mixed, so no cooking or chilling step is required.

Recipe notes & tips

• Drain the tuna thoroughly to keep the salad creamy rather than watery.
• Mince the celery and onion finely so they distribute evenly through the mixture.
• Rinse and drain the red onion before mixing it in.
• Toss gently to keep some tuna flakes whole.
• Taste before adding the full amount of salt, especially if using capers.

Variations

• Use dill pickles: Replace the capers with 30 ml (2 tbsp) minced baby dill pickles.
• Add Dijon: Include the optional teaspoon for a sharper, more savoury flavour.
• Make it lemonier: Add a little more lemon juice to taste.
• Serve in a wrap: Spoon the mixture into a wrap with crisp salad leaves.
• Use it over greens: Serve the tuna salad on a bed of leafy vegetables.

Common mistakes to avoid

• Leaving excess water in the tuna: Drain it well before mixing so the dressing stays thick.
• Chopping vegetables too coarsely: Mince them finely for a more even texture.
• Mashing the tuna: Toss gently to preserve some distinct flakes.
• Adding salt too quickly: Taste the mixture first, as capers can be salty.
• Skipping the final taste: Check the seasoning after everything is combined and adjust the pepper and salt.

How to store

Refrigerate leftovers promptly in a covered container and eat within 3 days. Stir before serving; this salad is best served cold and does not need reheating.

Frequently asked questions