Introduction

Tuna salad is a quick and versatile dish perfect for sandwiches, wraps, or a light meal on its own. With simple ingredients like canned tuna, fresh vegetables, and a creamy dressing, it comes together easily and tastes delicious.

The image shows a close-up of a white bowl with a dark blue rim, filled with a creamy, chunky spread that looks like a mixture of light beige and pale pink pieces with small bits of red and green, possibly herbs or vegetables, mixed throughout. A woman's hand is holding a small round toasted cracker covered with the same creamy spread in the foreground. The bowl is set on a soft gray and white striped cloth on top of a surface with a white marbled texture. Toasted bread slices are partially visible around the bowl, and a blurred lemon wedge and green herb appear in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans tuna in oil (drained very well)
1/3 cup mayonnaise
1/4 tsp black pepper (add more to taste)
1-2 tbsp finely chopped onion
1/2 cup chopped red bell pepper (or any other color)
1-2 tsp lemon juice
1 tbsp chopped parsley or dill
Pinch of salt

Instructions

Step 1: Flake the tuna by draining it well, then placing it in a large bowl and breaking it apart with a fork until it is evenly broken up.
Step 2: Add the chopped red bell pepper, finely chopped onion, parsley or dill, lemon juice, black pepper, a pinch of salt, and mayonnaise to the bowl.
Step 3: Stir all the ingredients together until the mixture is creamy and everything is evenly combined.
Step 4: Taste the salad and adjust the seasoning as needed by adding more lemon juice, pepper, or fresh herbs to suit your preference.
Step 5: Serve the tuna salad immediately or let it chill in the refrigerator for 15–20 minutes to enhance the flavors before serving.

Tips & Variations

For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Add celery or cucumber for extra crunch and freshness.
Try different herbs such as chives or basil to change up the flavor profile.
Use lemon zest in addition to juice for a brighter citrus note.
Serve on whole-grain bread, lettuce wraps, or crackers for variety.

Storage

Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir and add a splash of lemon juice or mayonnaise if it seems dry. This salad is best enjoyed chilled but can be eaten at room temperature if preferred.

How to Serve

A shallow white bowl with a thin blue rim holds a creamy, mixed tuna salad that is pale beige with visible small red and green vegetable pieces and sprinkled fresh green herbs on top. Two toasted white bread slices are placed on the left side inside the bowl, one partially covered with a scoop of the tuna mixture. The bowl sits atop a white and blue striped cloth on a white marbled surface, with some toasted bread slices scattered nearby. There is a silver knife to the right of the bowl and a few green cilantro leaves and a partial lemon slice visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tuna packed in water instead of oil?

Yes, tuna packed in water can be used for a leaner salad, but you might want to add a little olive oil or extra mayonnaise to maintain creaminess and flavor.

Is it safe to eat tuna salad that has been left out for a while?

Tuna salad should not be left out at room temperature for more than 2 hours to prevent bacterial growth. Always refrigerate leftovers promptly.