The Best Classic Tuna Salad Recipe (Quick & Easy)

Ingredients

• 2 cans (142 g each; 5 oz each), drained wellsolid white albacore tuna in water
• 120 g (½ cup)plain full-fat Greek yoghurt
• 30 ml (2 tablespoons)high-quality mayonnaise
• 2 stalks, finely diced (about 150 g; 1 cup)celery
• 60 ml (¼ cup), finely dicedred onion
• 15 ml (1 tablespoon)fresh lemon juice
• 5 ml (1 teaspoon)Dijon mustard
• 30 ml (2 tablespoons), choppedfresh dill or parsley
• 2.5 ml (½ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)freshly cracked black pepper
• 2, peeled and chopped (optional)hard-boiled eggs

Instructions

1. 1

   Boil the eggs

   If using eggs, put them in a saucepan and cover with 2.5 cm (1 inch) of cold water. Bring to the boil, turn off the heat, cover and leave for 11 minutes. Move the eggs to an ice bath and cool completely before peeling and chopping.

2. 2

   Flake the tuna

   Open and drain the tuna, then flake it into a medium bowl. Press it with a fork to remove any remaining excess water.

3. 3

   Mix the dressing

   In a separate small bowl, whisk the Greek yoghurt, mayonnaise, lemon juice and Dijon mustard until smooth.

4. 4

   Add the vegetables

   Add the diced celery and red onion, fresh herbs and, if using, chopped eggs to the tuna.

5. 5

   Fold everything together

   Pour the dressing over the tuna mixture. Gently fold with a rubber spatula just until combined; avoid over-mixing.

6. 6

   Season to taste

   Add the salt and pepper, taste the salad and adjust the seasoning if needed.

7. 7

   Chill before serving

   Cover and refrigerate for at least 30 minutes so the flavours can meld before serving.

What is classic tuna salad?

Tuna salad is an American deli and home-cooking staple, usually made by mixing canned tuna with a creamy dressing and crunchy additions. This version pairs albacore with Greek yoghurt and a little mayonnaise for a tangy, rich dressing.

Celery, red onion and fresh herbs bring crunch and freshness, while optional hard-boiled eggs make it more substantial. A brief rest in the fridge helps the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 26g protein, 5g carbs, 11g fat.

Tuna supplies most of the protein, while the yoghurt, mayonnaise and optional eggs contribute much of the fat. The small amount of carbohydrate comes mainly from the vegetables and dairy. Serve it with salad or crunchy vegetables, and add wholegrain bread or potatoes if you want a more filling plate.

Choose and drain the tuna

Albacore: Solid white albacore has a mild flavour and flakes into satisfyingly large pieces. Drain it thoroughly so the dressing stays creamy rather than watery.

Flaking: Break the tuna up with a fork, but leave some texture instead of mashing it into a paste.

Make a smooth dressing

Yoghurt and mayonnaise: Whisk these together with lemon juice and Dijon before adding them to the tuna. The yoghurt gives the dressing tang, while the smaller amount of mayonnaise rounds it out.

Seasoning: Salt and pepper go in at the end, so you can taste the finished mixture and adjust it to suit the saltiness of the tuna.

Keep the texture distinct

Finely diced vegetables: Small pieces of celery and red onion distribute evenly without overwhelming each forkful. Chop the herbs finely too, so their flavour is spread throughout.

Gentle folding: Use a spatula to combine the dressing and tuna with a light hand. Too much stirring breaks down the flakes and can make the salad dense.

Handle the optional eggs

Steady timing: Bring the eggs to the boil, then turn off the heat and leave them covered for 11 minutes. Cool them completely in an ice bath before peeling and chopping.

Add them gently: Fold the chopped eggs in with the vegetables and herbs. They are optional, so the salad works well without them too.

Allow time to chill

The mixing takes only a few minutes, but the recipe's 35-minute total includes at least 30 minutes of refrigeration. That rest lets the lemon, mustard and herbs flavour the tuna.

If you are preparing ahead, keep the bowl covered in the fridge and serve it cold.

Ways to serve it

For a light meal, spoon the salad into lettuce leaves or serve it alongside sliced tomatoes and cucumber. It also works in a sandwich or wrap, or on toast.

For a more filling plate, pair it with potatoes, soup or a green salad. Choose accompaniments that suit how creamy or crisp you want the meal to feel.

Recipe notes & tips

• Drain the tuna well and press out lingering water before mixing.
• Dice the celery and red onion finely for an even distribution of crunch.
• Whisk the dressing separately to make it smooth before adding it to the tuna.
• Fold with a spatula rather than stirring vigorously to keep some larger flakes intact.
• Chill the salad for at least 30 minutes before serving for the best melded flavour.
• Taste after mixing before adding extra salt, as canned tuna can already be salty.

Variations

• Add capers: Stir in a spoonful for a briny, sharp note.
• Use parsley: Choose chopped parsley instead of dill for a milder herbal flavour.
• Add crunch: Mix in finely diced cucumber just before serving.
• Make it spicier: Add a pinch of cayenne or a few drops of hot sauce to the dressing.
• Add more citrus: Grate a little lemon zest into the dressing for a brighter flavour.

Common mistakes to avoid

• Wet tuna: Drain it thoroughly and press out extra water so the dressing does not turn runny.
• Over-mixing: Fold gently with a spatula to preserve some flaky texture.
• Large vegetable pieces: Dice the celery and onion finely so they mix evenly into each portion.
• Warm eggs: Cool them completely in an ice bath before peeling and adding them.
• Under-seasoning: Taste the finished salad and adjust the salt and pepper before chilling.
• Skipping the rest: Refrigerate for at least 30 minutes to give the flavours time to meld.

How to store

Keep the tuna salad covered in an airtight container in the fridge and eat within 3 days. Serve it cold; if it has been sitting out, return leftovers to the fridge promptly. Freezing is not recommended, as the yoghurt dressing and vegetables can lose their texture.

Frequently asked questions