OG Tuna Salad recipes were always missing that bite of crunch for me. I love a good crunch, so I said to myself, make it how YOU like it, and make it the best! It’s time to share the delish details [ready in 10] and make sure you get the perfect scoop of tuna from here on out!
Here’s my recipe for my classic soft Tuna Salad with Eggs, incase that’s more you. We’re all about treating yourself here at LQC.
Why You Should Try It
I love sneaking in small chopped veggies in a sly way, yes even as an adult. I am all for ingredients that are good for us and still keep our food delicious.
Washing veggies and drying them is key. Dicing pieces takes a few more minutes and precision but it’s worth it. Adding veggies makes a great tasting tuna and plus, veggies are good for us!
Say bye to basic tuna and hello to the joy of getting in the good stuff with a scoop of this easy tuna recipe. It’s a frequent for us when craving a savory and flaky sandwich especially with a fresh bolillo!
Ingredients
Grocery Quick List: canned tuna in water, celery, red onion, dill relish, mayo, yellow mustard, salt + pepper.
- 2 cans tuna packed in water, 4-5 oz each preferably cold and drained
- 1 + 1/2 cups celery, diced small
- 1 cup red onion, chopped small
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tablespoon, dill relish
- sea salt and pepper to taste
Ingredient Notes
Tuna types – Pouch or canned tuna in water with a dolphin safe label. We also use yellowfin tuna in olive oil, when using oil packed type tuna, we drain some oil and reduce our mayo by 2 tablespoons.
Celery and red onion – Washing the celery and drying it is key. Dicing pieces takes a few more minutes and precision but it’s worth it. Adding veggies makes a great tasting tuna and plus, veggies are good for us!
Mayonnaise substitute – 1 mashed ripe avocado.
Ways To Spice Up Tuna Salad
Half of 1 small diced serrano pepper or 1 teaspoon of pickled jalapeno juice mixed into recipe. Or, spice it as you go and top it with your favorite red hot sauce.
Step-By-Step Instructions
For chilled Tuna Salad
- Refrigerate canned [or packages] before prep of recipe. Chilling for about 1 hour after prep of tuna is recommended if using room temperature tuna.
To make The Best Tuna Salad
- Dice veggies first. Then, in a large bowl, combine celery, red onion, tuna, mayonnaise, dill relish, mustard, and salt + pepper to taste.
- Mix all ingredients well into tuna and scoop onto your fave leafy greens, stuffed in a ripe red tomato, avocado, or a bread of choice.
A printer friendly recipe card with instructions is at the bottom of this post.
Foods To Eat It With
A few ideas for eating tuna salad: on top of a bed of mixed greens for a refreshing salad, crisp cut romaine lettuce, stuffed in pita bread, bolillo [french bread], or a baguette with a few slices of fresh tomato, romaine, and cucumber rounds or pickles.
Eating it with some tostadas or saltine crackers and is delicious too!
Tip: Don’t forget about your favorite fresh or pickled peppers. We favor yellow peppers, jalapenos, or fresh serrano for tuna sandwich meal perfection!
Ways to Flip [The Best Tuna]
Tuna melt time! Make a tuna melt on sliced rye or sourdough bread with any remaining tuna salad.
Pro Tips / Receta Notes
- If you prefer tuna on the sweet side, swap the onions for diced red or honey crisp apple and the dill relish for sweet relish.
- Dill it up! Looking to add more earthy / herb-acious flavor? Use finely chopped dill for that tuna turn up!
- Want to skip on the bread? Stuff a scoop of the salad into a halved red or yellow bell pepper, ripened tomato or avocado (my favorite).
- Love eggs in your traditional tuna salad? Feel free to add them as you wish! We’d recommend using 1 large hardboiled egg chopped, for the size of this recipe.
Please Star Rate The Best Tuna Salad Recipe. Your vote helps us reach Comida Makers, thank you!
Follow LatinasQueComen
Best Tuna Salad
DESCRIPTION
Equipment
- Large bowl glass / ceramic (for faster chilling time, if needed).
- 1 Tablespoon
- 1 cup + 1/2 cup measuring cups for precise measuring of ingredients.
Ingredients
- 2 cans tuna packed in water, 4-5 oz each or packed in oil. preferably chilled.
- 1 1/2 cup celery, small chopped washed and dried of moisture.
- 1 cup red onion, small chopped ¾ of half of large red onion.
- 1 tbsp dill relish
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- sea salt + pepper to taste.
Optional, very recommended, chili on the side:
- pickled yellow chilis
- pickled jalapenos
Instructions
For chilled tuna
- Refrigerate cans of tuna for about an hour, or night before making recipe. OR have some time to chill tuna after preparation for best lunch results.
To make the best tuna salad
- Wash and dice ingredients and in a large bowl, combine tuna, celery, red onion, mayonnaise, dill relish, mustard, and salt + pepper.
- Mix all ingredients well into tuna and scoop onto a bed of leafy greens, stuffed in a halved bell pepper, or onto your favorite warm toasted bread.
Notes
- Half of 1 small serrano pepper (finely diced rounds, or diced small).
- 1 teaspoon of juice from pickled jalapeños jar mixed into recipe.
- Or, spice it as you go and top it with your favorite red hot sauce.
Nutrition
Equipment
- 2-3 quart bowl, glass or ceramic
- 1 tablespoon, for mixing
- 1 cup + 1/2 cup, for measuring
Loved This Recipe?
Try these favorites too! They were created with the same amount of love.