Tuna Salad Recipe

Okay. Let’s talk tuna.

Not the fancy sushi-grade kind. Not the one swimming in the ocean. I mean the can — that humble little tin sitting in your pantry like it’s not about to save your lunch.

This? This is the tuna salad. The one you make when you’re tired, hungry, and don’t wanna cook. The one that tastes like comfort but takes five minutes. Literally. Five.

No stress. No weird ingredients. Just creamy, tangy, crunchy, satisfying goodness you can slap on bread, eat with crackers, or — if you're feeling wild — straight out of the bowl with a spoon.

And yeah, it’s basic. But sometimes basic is exactly what you need.

Can I Make This without Celery?

Yep. Honestly? A lot of people skip it. But — hear me out — celery gives that crunch . That fresh snap. Without it, it’s softer. Milder. Still good, just… different.

If you hate celery (and hey, some people do), try chopped cucumber. Or jicama. Even apple for a sweet crunch. Red onion helps too — it adds bite.

But if you’ve got celery? Use it. It’s not just filler. It’s texture magic.

Tuna Salad Ingredients

Let’s go through ‘em. Simple list. Nothing wild.

• 4 cans tuna (5 oz each), drained – The base. The star. Water-packed, please. We’ll get into why in a sec.
• 1 cup mayonnaise – Creamy, rich, binds it all together. Start with less if you’re shy. You can always add more.
• 1/3 cup celery, finely chopped – Crunch factor. Also cuts the heaviness.
• 2 tbsp red onion, minced – Sharp. Bright. Adds life. Soak it in cold water for 5 mins if you don’t wanna taste like onions all afternoon.
• 2 tbsp sweet pickle relish – Sweetness. Tang. That classic deli taste. Dill relish works too if you like it zippier.
• 1 tbsp lemon juice – Wakes everything up. Don’t skip it. Makes it taste fresher than it has any right to.
• 1 clove garlic, minced – Flavor booster. Small, but powerful.
• Salt & pepper – To taste. Always. I do about ½ tsp salt, ¼ tsp pepper. But you do you.

That’s it. Seven minutes and six ingredients later, boom — lunch.

Best Tuna To Buy? Or What’s the Best Tuna to Use?

Alright, real talk: not all tuna is created equal.

I use canned light tuna in water , dolphin-safe. Why?

• It’s cheaper.
• Less oily.
• Holds flavor better without being fishy.

Oil-packed tuna? Richer. Moist. Good, yes — but you might wanna cut back on mayo if you use it. Otherwise, it gets greasy fast.

And brands? Store brand works fine. Really. Unless you’re splurging, no need to go fancy.

Oh — and if you see “chunk light” vs “white albacore”? Chunk light is milder. Albacore is firmer, meatier. Both work. I usually grab whatever’s on sale.

Just drain it well. Soggy tuna = sad tuna.

How To Make Tuna Salad

Easy? Yeah. But let’s walk through it like we’re doing it together.

Step 1: Drain the tuna

Pop open four cans. Dump ‘em into a colander. Press down gently with a fork. Get that water out. Nobody wants watery salad.

Step 2: Flake it

Dump the tuna into a medium bowl. Break it apart with a fork. Don’t overdo it — little chunks are good.

Step 3: Add the rest

Toss in mayo, celery, red onion, relish, lemon juice, garlic.

Stir. Mix. Fold. Whatever you wanna call it.

Start with ½ cup mayo. Stir. Taste. Want it creamier? Add more. Some people like it dry. Some like it gloppy. No rules here.

Step 4: Season

Salt. Pepper. Stir again.

Taste it.

Needs more tang? More lemon. Sweeter? Extra relish. Boring? Maybe a pinch of garlic powder. Or hot sauce. Live a little.

Done.

Seriously. That’s it.

You could serve it now. Or chill it 20 minutes — makes it even better

How long does tuna salad last in the fridge?

Four days. Tops.

After that, it starts to turn. Smell weird. Get slimy. Not cool.

Store it in an airtight container. Keep it cold. And if you’re meal prepping, maybe only mix a couple servings at a time.

Also — if you added avocado or apples? Eat it faster. Like, within two days. They brown. They mush. It’s nature.

Tuna Salad Variations

Bored of the same old mix? Switch it up.

• Greek style: Skip relish. Add diced cucumber, olives, feta, lemon, and oregano.
• Spicy kick: Hot sauce, sriracha, or a dash of cayenne. Maybe some jalapeño.
• Avocado tuna: Swap half the mayo for mashed avocado. Creamy. Healthy-ish.
• Mustard twist: Add a spoon of honey mustard or whole grain mustard. Zingy.
• Crunch bomb: Toss in chopped pickles, radishes, or even crushed chips (hey, no judgment).

Point is — it’s flexible. Not sacred. Mess with it.

Ways To Serve

Don’t just slap it on white bread and call it a day.

Try:

• On toasted sourdough with lettuce and tomato
• In a wrap with spinach and cheese
• Stuffed in a tomato or avocado half
• Over a big green salad
• As a tuna melt — butter the bread, grill it, add cheese, make it melty
• With crackers or cucumber slices for a low-carb snack

It’s not just a sandwich filling. It’s a mood.

Storage Tip

Keep it in a sealed container in the fridge. Label it if you want. “Tuna – EAT BY THURSDAY” works.

And seriously — four days max . Tuna goes bad fast. Don’t risk it.

If it smells even slightly “off”? Trash it. No amount of hunger is worth food poisoning.

Also: don’t leave it out at a picnic for hours. It’s not that kind of party.

Final Words

So. Next time you’re staring into the fridge like nothing’s edible?

Grab a can of tuna.

Chop a few things.

Mix it up.

Eat it with joy.

Because sometimes, the simplest things are the best. And this? This is simple and good.