Easy Tuna Salad

A bowl filled with creamy, freshly made tuna salad, garnished with finely chopped parsley.

This easy tuna salad recipe is creamy and tangy, made with canned tuna, celery, red onion, bell pepper, dill pickles and a lemony mayo dressing. It takes 10 minutes to make and is perfect for sandwiches, wraps and lettuce cups.

Course Lunch, Salad

Cuisine American

Keyword easy tuna salad, tuna salad, tuna salad recipe, tuna salad sandwich

Prep Time 10

Chill Time 20

Total Time 30

Servings

Calories 206.8kcal

Ingredients

2 cans 5 oz each tuna in water, drained and flaked
¼ cup red onion finely chopped
¼ cup celery chopped
¼ cup red bell pepper chopped
2 tablespoons dill pickles or pickle relish chopped
¼ cup fresh parsley chopped
½ cup mayonnaise
1 teaspoon dijon mustard
1½ tablespoons lemon juice juice from about half of a lemon
salt and black pepper to taste
optional: lettuce leaves, slices of bread, or tortillas for serving

Instructions

Drain the canned tuna and transfer it to a large mixing bowl. Use a fork to flake the tuna into small pieces.
Add the chopped red onion, celery, bell pepper, dill pickles, and parsley to the bowl.
Add the mayonnaise, dijon mustard, lemon juice, salt, and black pepper to the bowl. Use a fork to mix everything until well incorporated.
Give your tuna salad a taste and add a pinch more salt or a squeeze more lemon juice if needed.
Cover the bowl and allow the tuna salad to chill in the refrigerator for 20-30 minutes to let the flavors meld together.
Serve the creamy tuna salad in sandwiches, over a bed of crisp greens, as a dip for crackers, or with veggie sticks for a delightful snack!

Notes

Drain the tuna very well so the salad isn't watery.
For a lighter version, swap half the mayonnaise for plain Greek yogurt.
For extra flavor, add a pinch of red pepper flakes, chopped capers or diced cucumber.
Store in an airtight container in the fridge for 3 to 5 days. Not suitable for freezing.

Nutrition