Tulo

Tuna Salad Recipe

Pressing the canned tuna dry before mixing keeps the salad from turning watery, and a mix of mayo with a spoonful of relish or mustard balances richness with acidity so the tuna flavor doesn't get lost.

Prep
10 min
Cook
0 min
Total
10 min
Servings
4

Ingredients

Servings4
  • 10 oz canned tuna in water, drained well
  • 1/3 cup mayonnaise
  • 1/2 cup celery, finely diced
  • 2 tbsp red onion, finely diced
  • 1 tbsp sweet pickle relish
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1/4 tsp salt and black pepper

Nutrition per serving

Calories
351
Protein
57g
Carbs
8g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Open the cans of tuna and drain thoroughly, pressing the tuna against the side of a fine-mesh strainer with a spoon to squeeze out as much liquid as possible.
  2. 2Transfer the drained tuna to a mixing bowl and flake it apart with a fork, breaking up any large chunks.
  3. 3Add the mayonnaise, celery, red onion, relish, Dijon mustard, and lemon juice.
  4. 4Stir gently until everything is evenly combined, the mixture should hold together but still look flaky, not pasty.
  5. 5Season with salt and pepper, taste, and adjust with more lemon juice or mustard if it needs brightness.
  6. 6Cover and refrigerate for at least 20 minutes before serving so the flavors have time to meld.

Tips & variations

  • Chunk light tuna is milder and flakier; solid white albacore is firmer with a more pronounced fish flavor, either works, but don't mix the two in one batch.
  • Stir in a chopped hard-boiled egg or a tablespoon of chopped capers for a briny, richer version.
  • For a lighter salad, replace half the mayonnaise with plain Greek yogurt, the texture stays creamy but the flavor turns tangier.

Storage & reheating

Store tuna salad in an airtight container in the refrigerator for up to 3 days. Do not freeze it, mayonnaise-based salads separate and turn watery once thawed. Stir well before serving again, since the mayo can weep slightly as it sits.

Tips from the Tulo kitchen

  • A potato masher pressed once or twice against drained tuna in the can works just as well as a strainer if you don't have one handy.
  • Chilling the salad for at least 20 minutes before serving makes a bigger difference in flavor than any extra seasoning added right before eating.

FAQ

Should I rinse canned tuna before making tuna salad?

No, rinsing washes away flavor along with the liquid. Draining and pressing the tuna dry removes the excess moisture without stripping the taste.

Why is my tuna salad watery?

Leftover liquid from the can is almost always the cause. Press the drained tuna firmly against a strainer or the side of the can before mixing in the mayonnaise.

Can I use tuna packed in oil instead of water?

Yes, oil-packed tuna gives a richer, more savory result. Drain it just as thoroughly, and consider cutting back the mayonnaise slightly since the tuna itself will taste fattier.

What's the best way to serve tuna salad?

It works as a sandwich filling on toasted bread, scooped onto crackers, stuffed into a halved avocado, or spooned over a bed of greens as a low-carb lunch.

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