Made with simple ingredients, our homestyle tuna salad makes one of my favorite sandwiches.
The secret to making the best tuna salad is preparing it at least 12 hours ahead of time. This gives the ingredients time to come together and the flavors to bloom.
Our homestyle tuna salad is a little different than a classic tuna salad recipe that you’ll find at Deli’s, but it’s always been a family favorite. And I’m sure your family will love it too!
Our homestyle tuna salad makes a great topper for a tossed salad. You can also use lettuce leaves to make lettuce wraps for a great low-carb option.
If you enjoyed this recipe, make sure to try my deli-style chicken salad and deviled ham recipes.
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Ingredients to make Tuna Salad
Let’s start by gathering the ingredients we need to make our easy tuna salad recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
What are some of the substitutions I can make?
We used mayonnaise to make our easy tuna salad recipe, but you can use plain Greek yogurt or sour cream if you prefer.
We used sweet white onions, but you can also use red onions or green onions. If you’re not an onion fan; leave them out altogether.
We prefer Albacore water-packed tuna, but packed in olive oil can also be used. It’s all a matter of personal preference. In either case, drain it well before using it.
How to make Tuna Salad
Add the mayonnaise, dijon mustard, fresh lemon juice, and dill pickle juice to a medium bowl.
Whisk to combine all the wet ingredients.
Drain the excess liquid from the canned tuna and dump it into the mixing bowl with the dressing, diced sweet onion, chopped parsley, and diced celery.
Stir to combine thoroughly, making sure to break apart large chunks of tuna. Season with sea salt and black pepper to taste.
*If time permits, cover the bowl with plastic wrap and refrigerator for a half hour prior to serving. Overnight is best.
I love tuna salad sandwiches on toasted brioche bread, with a side of potato chips and dill pickles! That’s a perfect lunch!
Store any leftovers refrigerated in an airtight container for 4-5 days.
If you enjoyed this recipe, check out my tuna pasta salad and tuna casseroles.
Recipe FAQ’s
What else can I add to tuna salad? This recipe is easily adaptable and can include many other ingredients. Some popular add-ins are chopped green olives, chopped hard-boiled eggs, chopped apples, avocado, green peppers, carrots, cucumbers, cherry tomatoes, sweet pickle relish, and jalapeno peppers can be added. You can also add bleu cheese crumbles, feta cheese, and any of your favorite fresh herbs. How do I keep tuna salad from getting watery? Draining and squeezing out the juices from the can will help keep it from getting watery. Using fresh, crisp celery and onions will also help keep additional moisture out of the salad. Why does deli tuna salad taste better? The main reason it tastes better is because it’s made ahead of time and will sit for a day or two before being served. This gives the flavors time to come together, creating a more flavorful salad.
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Homestyle Tuna Salad
Made with simple ingredients, our homestyle tuna salad makes one of my favorite sandwiches. The secret to making the best tuna salad is preparing it at least 12 hours ahead of time. This gives the ingredients time to come together and the flavors to bloom
Cook ModePrevent your screen from going dark
Prep Time10 minutes minsTotal Time10 minutes mins
Course: Salad, sandwichCuisine: American
Servings: 4
Calories: 268kcal
Author: Chef Ryan Littley
Ingredients10 oz tuna two 5 oz cans½ cup olive oil Mayonnaise or regular mayonnaise1 tablespoon Dijon mustard1 teaspoon fresh lemon juice1 teaspoon dill pickle juice1 cup celery fine dice½ cup sweet onion fine dice1 tablespoon Italian parsley finely chopped½ teaspoon sea salt½ teaspoon black pepper
Cook ModePrevent your screen from going dark
InstructionsAdd the mayonnaise, dijon mustard, lemon juice, and pickle juice to a mixing bowl and whisk to combine all the ingredients.Drain the excess liquid out of the tuna and dump the tuna into the mixing bowl with the dressingAdd the diced onion, parsley, and celery to the mixing bowl and stir together to combine thoroughly making sure to break apart and large chunks of tuna.Add sea salt and black pepper to tasteIf time permits, cover the bowl with plastic wrap and refrigerator for a half hour prior to serving.Serve on toast, slider rolls or on top of your favorite garden salad
NutritionCalories: 268kcal | Carbohydrates: 3g | Protein: 14g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 706mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
