Tuna Salad

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With just a few ingredients, this Homemade Tuna Salad makes a quick and easy lunch. Serve on bread for a tuna salad sandwich, in a lettuce wrap, or straight from the bowl.

Angled view of a tuna salad sandwich on a croissant

Easy Homemade Tuna Salad

As a child, I wasn’t a huge fan of tuna salad sandwiches. But thankfully my tastes have changed as an adult! This classic tuna salad is just what you’d expect for a quick and easy lunch. With canned tuna, mayonnaise, a pinch of Dijon mustard, sweet pickle relish, and a few other ingredients it’s super flavorful and creamy.

Oh, and did I mention the only steps are to drain the tuna and combine the ingredients? Draining the tuna is the most important part, to avoid a watery dish. You can make it in advance to enjoy chilled for lunch or dig in right away. Easy peasy!

Overhead view of tuna salad ingredients

What You’ll Need

What’s in tuna salad? Just a handful of things! Tuna, mayo, and a few additional ingredients for flavor.

  • Tuna – Tuna packed in water is best. Oil will make this salad a bit too greasy.
  • Mayonnaise – Be sure to use a quality brand of mayo, like Hellman’s.
  • Celery – Adds some crunch to the salad.
  • Sweet pickle relish – Adds a sweet flavor and texture.
  • Lemon juice – Lemon always pairs well with tuna and really enhances the flavors.
  • Garlic
  • Salt & pepper

Recipe Variations

There are many different ways to customize the texture and flavor of this dish. Here are a few ideas for optional add-ins:

  • Green onions or red onions
  • Dijon mustard
  • Parsley
  • Use yogurt in place of mayonnaise (or part of it)
  • Diced apples
  • Diced cucumbers
  • Shredded cabbage
  • Curry powder or other spices

How to Make Tuna Salad

Making this recipe is as easy as 1..2..there’s not even a 3!

  • Combine the ingredients. Mix the drained tuna with all of the other ingredients.
  • Serve. Serve as desired (see suggestions below). You can also let it chill for a few hours before serving if desired.
Overhead view of tuna salad on a croissant with a bowl in the background

Serving Suggestions

Serve immediately after making or place it in the fridge to chill first.

The most common way to use this recipe is in a sandwich. Personally, I love making tuna salad sandwiches on croissants with tomato and lettuce, as you see in the photo. You can also use regular bread.

For a low-carb option, you can make a lettuce wrap with a nice, crispy iceberg lettuce leaf.

Or enjoy this as a snack with crackers right from the bowl!

A croissant tuna salad sandwich

How Long Will Tuna Salad Last?

Homemade tuna salad will last in the fridge for up to 3 days. Keep it covered in an airtight container. It’s perfect for making in advance and having lunch ready to go for the next few days!

I do not recommend freezing this recipe.

More Easy Lunch Ideas:

Angled view of a tuna salad sandwich on a croissant
5 from 1 vote

Tuna Salad

With just a few ingredients, this Homemade Tuna Salad makes a quick and easy lunch. Serve on bread for a tuna salad sandwich, in a lettuce wrap, or straight from the bowl.
Servings: 4 servings
Prep: 10 minutes
Total: 10 minutes


  • 4 cans tuna packed in water drained (5 ounce cans)
  • 1 cup mayonnaise
  • 1/2 cup celery minced
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • salt and freshly ground pepper, to taste


  • Drain the liquid from the tuna cans. Then, add the tuna and rest of the ingredients to a mixing bowl
  • Stir all of the ingredients together until well combined.
  • Serve the tuna salad as is out of a bowl, wrapped up in lettuce, or in a sandwich.

Last Step:

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Calories: 300kcal | Carbohydrates: 9g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 907mg | Potassium: 358mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg


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2 comments on “Tuna Salad”

    1. I add chopped onion and hard boiled eggs to mine. Sometimes I add diced pickled Jalapeño peppers instead of pickle relish. Just for that extra kick. I always toast my bread.