What type of tuna is best for classic tuna salad?

Solid white albacore in water is ideal for a clean taste and firm texture. Chunk light tuna works well too if you prefer a stronger, brinier flavor.

How do I make my classic tuna salad creamier?

Use high-quality mayo and try mixing in Greek yogurt or sour cream for extra creaminess without overwhelming the flavor.

What can I add to tuna salad for extra crunch?

Celery, red onion, and pickles are classic choices. Apples, carrots, or sunflower seeds can add a fun twist and boost texture.

Why does my tuna salad get watery after chilling?

It’s likely from undrained tuna or wet veggies. Always drain ingredients well and store in an airtight container with a paper towel on top.

How can I make a healthier version of classic tuna salad?

Swap some mayo for Greek yogurt, add avocado for healthy fats, and load up on fresh veggies to keep it light and satisfying.

10 Secrets to the Best Classic Tuna Salad Ever 2025

Description

This classic tuna salad is creamy, crunchy, and perfectly seasoned—everything you want in a nostalgic yet elevated dish. Whether you’re layering it on toast, stuffing it into lettuce wraps, or enjoying it straight from the bowl (no judgment here!), this version brings out the best in every bite. Using a blend of textures and tangy flavors, it’s the only tuna salad recipe you’ll ever need.

Ingredients

Scale

2 cans (5 oz each) solid white albacore tuna in water, drained

1/3 cup mayonnaise (or half mayo, half Greek yogurt)

1 tablespoon Dijon mustard

1/4 cup finely chopped celery

2 tablespoons finely chopped red onion

1 tablespoon chopped dill pickles (or relish)

1 teaspoon lemon juice (freshly squeezed)

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and black pepper to taste

Optional: 1 hard-boiled egg, chopped

Optional: Fresh dill or parsley for garnish

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Instructions

Drain the tuna well.

Use the lid to press out any excess water or pat the tuna dry with paper towels. This prevents a watery salad.

Break up the tuna.

Place it in a medium mixing bowl and flake it gently with a fork to avoid large clumps.

Add the creamy base.

Stir in the mayonnaise and Dijon mustard. This combo adds richness with a little tangy kick.

Mix in your crunchy bits.

Fold in the celery, red onion, and chopped pickles. These ingredients give your classic tuna salad that satisfying crunch.

Season it right.

Add lemon juice, garlic powder, smoked paprika, and a dash of salt and pepper. Stir well to combine.

Taste and adjust.

Want more tang? Add extra lemon juice. Need more richness? A spoonful more mayo does the trick.

Optional upgrades.

Toss in a chopped hard-boiled egg for extra protein, or sprinkle with fresh dill for a garden-fresh finish.

Chill before serving (if you can wait!).

Let the salad sit in the fridge for 20–30 minutes to let the flavors meld beautifully.

Notes

No mayo fan? Swap it with all Greek yogurt or mashed avocado for a healthier twist.

Make it a meal: Serve on toasted rye, in lettuce cups, or spooned over a baked potato.

For meal prep: Store in an airtight container in the fridge for up to 4 days.

Kid-friendly version: Leave out onions and add a dash of honey mustard for a sweeter flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Main Course, Lunch
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 1g
Sodium: 460mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 20g
Cholesterol: 40mg