Tuna Salad Recipe

A Classic Tuna Salad is one of those random food moods that kicks in. I personally gotta be in the mood for tuna salad – I sayin’, BIG MOOD. When this happens, it’s gotta be a great tuna salad with eggs recipe for a classic version. Devoured every time, especially when it’s too hot to turn on the stove, vamonos!

Try my ensalada de pollo, for a tasty chicken salad made with macaroni noodle and or vegetarian favorite chickpea salad.

Ingredients

Ingredient Quick List: tuna (chilled), mayonnaise, eggs (optional), mustard, dill relish, salt + pepper, and optional: pickled or fresh peppers.

(Eggs in recipe not pictured)

• Tuna (in water or olive oil)
• Eggs
• Mustard
• Mayonnaise
• Pepper Relish

Ingredient Notes / Variations

• Eggs are optional in this recipe, without the addition of eggs this tuna will be ready even quicker.
  • Alternatives to egg is small chopped celery.

• Relish we use in making our classic tuna recipe include the use of dill relish.
  • We use dill relish since we prefer our tuna savory, however, sweet relish works too!
  • Usually, we’ll just add a bit more mustard to offset the sweetness. If sweet is your thing, you won’t need more mustard!

• Mayonnaise alternative when not in the mood to eat any mayo, substitutes like smooth tahini, or ripe avocado can be used.

Step-By-Step Instructions

To make the Tuna Recipe:

1. In a small pot place raw eggs and cover with tap cold water. Boil for 10 minutes on medium / high temp.
2. When eggs have finished cooking, peel and separate the whites from the yolks, chop the whites and set to side. (See Tips below re: eggs)
3. Mash the yolks with a fork in a bowl and add all mayo, mustard, relish, salt and pepper to bowl and mix well.
4. Add drained tuna to mixture, mix well, then add chopped eggs last and fold them in. Sprinkle with cracked or ground pepper and treat yourself!

A printer-friendly recipe card of this tuna salad recipe with full instructions is available at the bottom of this post.

Foods To Eat With Tuna Salad

Wondering what to serve with your tasty tuna? Eat it as a tuna wrap, with mixed greens, with crackers, tostadas, in a fresh toasted bolillo bread or baguette. Or protein style with a scoop stuffed in a halved ripe red tomato or bell pepper.

We also love eating it over slices of avocado during avocado season and top it with slices of pickled jalapenos, so good!

Ways to Flip [Tuna Salad]

Tuna melt classics, How To Make The Perfect Tuna Melt? It’s all about melting the cheese thoroughly, we got you on that, too!

Pro Tips / Receta Notes

Recipe yield: about 1.5 cups, enough for 3 sandwiches, wraps, or salads.

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Classic Tuna Salad Recipe

5 from 2 votes

DESCRIPTION

Classic Tuna Salad is one of those random food moods that kicks in. When this happens, its gotta be a great tuna and with eggs for a classic version of ultimate yum! Devoured every time for that BIG mood, here we go…sandwiish.

author: Erika Garibay – LQC Recipes

Print Pin

prep: 5 minutes mins

cook: 10 minutes mins

total: 15 minutes mins

servings: 3

calories: 172

category: Lunch

cuisine: American

keyword: classic tuna salad, easy tuna salad, salad recipes, Tuna, tuna fish salad, Tuna Salad, tuna salad recipe, tuna with eggs

Equipment

• Small boiling pot
• Bowl
• Fork
• Knife

Ingredients

1x2x3x

• ▢ 2 can or packaged water or oil packed tuna chilled and drained.
• ▢ 2 eggs hard boiled.
• ▢ 1/4 cup mayonnaise
• ▢ 2 tsp yellow mustard
• ▢ 1 sweet relish or dill.
• ▢ 1/2 tsp cracked pepper or ground.
• ▢ salt to taste

Optional peppers:

• ▢ pickled or fresh peppers Yellow chilis or jalapenos.

Instructions 

To make the Classic Tuna Salad:

• In a small pot place raw eggs and cover with tap cold water. Boil for 10 minutes on medium / high temp.
• When eggs have finished cooking, peel and separate the whites from the yolks, chop the whites and set to side. (See Pro Tips below re: eggs)
• Mash the yolks with a fork in a bowl and add all mayo, mustard, relish, salt and pepper to bowl and mix well.
• Add drained tuna to mixture, mix well, then add chopped eggs last, and fold them in. Sprinkle with cracked or ground pepper.

Notes

Recipe yield: about 1.5 cups, enough for 3 sandwiches, salads or wraps.

After you cook eggs, cut eggs to remove the yolks. Break up yolks in a bowl with fork and dice the hard boiled whites to the bite sizes of your choice! This process makes chopping eggs so much easier on the wrist, why cute thru yolks with a knife? Nope. Try this way, you’ll thank me later.

Eggs are optional in this recipe, without the addition of eggs this tuna will be ready even quicker. Alternatives to egg is small chopped celery.

The relish we use in making our classic tuna recipe include the use of sweet relish. We use sweet relish since we make out tuna with eggs. In out our savory tuna, we use dill relish. Dill relish works in this recipe too, so use what you have.

Usually, we’ll just add a bit more mustard to offset the sweetness. Finally, more uses for sweet relish!

Mayonnaise alternative when not in the mood to eat any mayo, substitutes like smooth tahini, or ripe avocado can be used.

For more tips, and recipes visit the full post by searching for Classic Tuna Salad on the LatinasQueComen website. Thank you for your shares and support of LQC!

Nutrition

Nutrition Facts

Classic Tuna Salad Recipe

Serving Size

 

0.5 cup

Amount per Serving

Calories

172

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

9

g

Monounsaturated Fat

 

4

g

Cholesterol

 

117

mg

39

%

Sodium

 

201

mg

9

%

Potassium

 

50

mg

1

%

Carbohydrates

 

1

g

0

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

4

g

8

%

Vitamin A

 

177

IU

4

%

Vitamin C

 

1

mg

1

%

Calcium

 

20

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts

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Equipment

• Small boiling pot
• Bowl
• Fork
• Knife