The Best Tuna Salad
This isn't the sad, mushy tuna salad of your childhood. This one has crunch, brightness, and just enough Dijon to make it interesting. Ready in 10 minutes, good enough to eat straight from the bowl.
Ingredients
Meat & Protein
- 2 cans tuna in water (5 oz each) well drained
Produce
- 2 stalks celery finely diced
- 2 tbsp red onion finely diced
- .5 lemon
Pantry & Canned Goods
- 3 tbsp good quality mayonnaise Hellmann's or Duke's recommended
- 1 tbsp Dijon mustard
Seasonings & Spices
- 1 tbsp fresh dill, chopped or 1 tsp dried
- salt and black pepper to taste
Instructions
- Drain the tuna thoroughly — press it against the can lid to squeeze out as much liquid as possible. Watery tuna ruins the texture.
- Add the tuna to a bowl and break it up with a fork into small flakes.
- Add the mayonnaise, Dijon mustard, celery, red onion, lemon juice, and dill. Mix well.
- Taste and adjust — more lemon if it needs brightness, more mayo if it feels dry, salt and pepper to finish.
- Serve on toasted sourdough, with crackers, in lettuce cups, or straight from the bowl. All valid options.
Notes
Make it ahead: tuna salad keeps in the fridge for 3 days in a sealed container — actually gets better on day 2 once the flavors settle.
No fresh dill? Dried works fine, or skip it entirely. Want more crunch? Add a tablespoon of finely diced dill pickle.
Tried this recipe?Let us know how it was!