Classic Creamy Tuna Salad Recipe | Quick Easy Traditional Tuna Salad
A classic, creamy tuna salad with tender tuna, crisp celery and onion, and a bright lemon-Dijon dressing. Perfect for sandwiches, crackers, or lettuce cups and ready in minutes.
Ingredients
Ingredients
- 2 (5-ounce) cans tuna, drained well
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 rib celery, finely diced (about 1/2 cup)
- 2 tablespoons finely chopped red onion or shallot
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- Salt and black pepper to taste
- Optional: 1 hard-boiled egg, chopped
- Optional: 1–2 tablespoons sweet pickle relish or chopped dill pickles
- Optional: 1 teaspoon capers, rinsed and chopped
- Optional: 1/4 cup diced celery leaves or parsley
- Optional: 1/4 cup diced apple or grapes
- For serving: sliced bread, croissants, or wraps
- For serving: lettuce leaves
- For serving: crackers
Instructions
Instructions
- Drain the tuna thoroughly, pressing the lid against the fish to remove as much liquid as possible.
- Whisk the mayonnaise, Dijon mustard, and lemon juice in a medium bowl until smooth, then season with a pinch of salt and pepper.
- Stir in the celery, red onion or shallot, and dill; fold in any optional add-ins like relish, capers, or chopped egg if using.
- Flake the tuna with a fork and gently fold it into the dressing until evenly coated without mashing.
- Taste and adjust salt, pepper, and lemon juice as needed.
- Cover and refrigerate for 15 to 30 minutes to let the flavors meld and the texture set.
- Serve on bread, in lettuce cups, or with crackers.
Notes
Use water-packed tuna for a lighter taste or oil-packed for a richer salad and reduce mayo slightly. Rinse and pat dry chopped onion to mellow its bite. Avoid overmixing to keep a flaky texture, and start with less mayo, adding as needed just to bind. Store in an airtight container in the fridge and use within 3–4 days; stir before serving and refresh with a little mayo or lemon if needed.