This Tuna Salad is a twist on a classic. Full of pantry staples and a few secret ingredients, this makes the BEST sandwiches.
This tuna salad is a dream come true. Light and creamy, packed with lean protein, loaded with crunchy veggies, perfectly seasoned, sweet and tangy. Seriously, it doesn’t get much better than that. PLUS, it’s so versatile. Eat it on a sandwich, in a wrap, with crackers, or just shovel it in with a spoon. 😉 #nojudgement
My secret ingredients? Parmesan cheese and curry powder. Don’t knock it ’til you’ve tried it.
- Mayonnaise – gives that classic creamy texture and tangy flavor.
- Dill Pickle Relish – or sweet if you prefer, but I love the tang of the dill relish though.
- Parmesan Cheese – adds a nutty, salty flavor that compliments the tuna perfectly.
- Onion Powder, Garlic Powder, Curry Powder, Dried Parsley and Dried Dill – the perfect seasoning blend to give this ultimate flavor and a little kick. The curry powder in particular gives this salad a little somethin’ somethin’ extra.
- Salt and Pepper – enhances the other flavors. Add to taste!
- Tuna – use pre-cooked, canned tuna for ease! It’s also very budget friendly.
- Celery and Red Onion – adds crunch, nutrition, and colors!
How to make
Whisk together a sauce, stir in the tuna and veggies, then devour!
- Whisk together mayo, relish, cheese, and seasonings.
- Stir in tuna, celery, and onion.
- Serve and enjoy!
What tuna to use?
Use canned tuna packed in water. The great thing about using canned tuna is it’s already cooked which makes for super easy prep. I don’t recommend using tuna packed in oil since this recipe already includes another fat: mayonnaise. You want it to be light and fresh, not heavy and oily!
How to find high-quality canned tuna
Here are some words to look for when buying canned tuna:
- “Solid” – this means less mushy, better texture.
- “Packed in water” – the mayo is oily so any added oil is unnecessary and weighs down the tuna salad.
- “Pole and line fishing only” – this means the tuna weren’t mass-caught.
- “MSC-certified seal” – this means the tuna were sustainably caught.
Can you use fresh tuna?
You can, but you’ll have to cook, cool, and flake it. I recommend going the canned tuna route for convenience.
Is tuna salad healthy?
Tuna salad can be as healthy or as unhealthy as you want it to be. It’s generally loaded with lean protein, can be full of healthy fats, and is low carb. Tuna is high in protein and tuna salad has mostly nutritious ingredients – like lean protein, vegetables, and spices. However, mayonnaise – depending on the kind you use – can be high in unhealthy fats and calories. If you’re looking to lighten it up, use an olive/avocado oil based mayo or sub some or all of the mayo for Greek yogurt. It’s just as creamy but lighter and higher in protein! One serving of tuna salad has about 175 calories, 12 grams of fat, 3 grams of carbs, and 15 grams of protein.
- Boost the protein. Try adding chopped hard-boiled egg or semi-mashed chickpeas.
- Make it brighter. Add a splash of lemon juice or apple cider vinegar for some extra tang.
- Add fruit. Try raisins, dried cranberries, diced apples, or sliced grapes.
- Use more veggies. Feel free to boost the nutrition with diced cucumber, bell pepper, or shredded carrot.
- Add nuts. Chopped cashews, pecans, or walnuts adds a great crunch.
- Make it vegetarian. Leave out the tuna and use chickpeas instead or check out my Mediterranean Chickpea Egg Salad Recipe.
How to serve
- Sandwich it. Serve it between two pieces of toasted bread. You can also add a couple slices of cheese and make it a tuna melt!
- Wrap it. Tuna salad is delicious on a tortilla or wrapped in lettuce.
- Stuff it. Try these tuna stuffed avocados.
- Dip it. Use it as a dip for crackers, pita chips, or even veggies.
How long does tuna salad last?
Tuna salad can be stored in an airtight container in the refrigerator for 3-4 days.
Can you freeze tuna salad?
I don’t recommend freezing tuna salad because mayo separates in the freezer and becomes watery when thawed. – Jennifer
Equipment for this recipe
- 1/4-1/2 cup mayonnaise depending on how creamy you want it
- 2 tablespoons dill pickle relish
- 1 tablespoon parmesan cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon curry powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- salt and pepper to taste
- 2 (5 oz) cans tuna drained and flaked
- 1 stalk celery diced
- 2 tablespoons red onion finely diced
- In a large bowl, whisk together mayo, relish, cheese, onion powder, garlic powder, curry powder, dried parsley, dill, salt, and pepper.
- Stir in tuna, celery, and onion.
- Taste and re-season if necessary.
- Serve immediately or cover and chill until you're ready to serve.
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*Note: Nutrition information is estimated and varies based on products used.