This Classic Tuna Salad is the perfect combination of tuna, crunchy celery, red onion and sweet pickle relish in a creamy seasoned dressing with dill. It’s practically effortless to prepare!
I love making this salad when the weather warms up because it’s an easy meal that’s simple to prepare (which gives me more time to be outside in the evenings!).
Serve it with crackers, on a bed of lettuce or in a sandwich for the ultimate quick and easy snack, appetizer, lunch or dinner!
Your Simple Ingredients
- I find that 1/3 cup of mayonnaise is a perfect creamy consistency (for my taste) in this recipe. If you like yours on the less creamy side, start with 3 tablespoons and increase to your liking. If you love your tuna salad extra creamy, feel free to add more!
- You’ll need a 12 ounce can of tuna packed in water, well drained.
- I love sweet pickle relish in this recipe, but dill pickle relish can be used as well.
- Feel free to adjust the amounts dill, black pepper and garlic powder to your personal taste.
- I don’t use salt in this salad because I think it’s salty enough, but feel free to add it if you’d like.
- Although I don’t normally make this with hard-boiled eggs (for the sake of simplicity), chopped hard-boiled eggs are a delicious addition to this salad!
How to Make Tuna Salad
Nothing complicated here – simply stir together all of the ingredients in a medium bowl until combined… easy peasy!
How Long Does Tuna Salad Last in the Fridge?
According to Foodsafety.gov, tuna salad can last up to 3 to 4 days when stored properly in an airtight container in the refrigerator.
Number of Servings
This recipe yields right at 2 cups of salad, so the number of servings is totally dependent upon your and your family’s appetites. It can very easily be doubled or tripled!
More Easy Salads
Classic Tuna Salad
- 1 (12 ounce) can chunk light tuna in water well drained
- ⅓ cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 teaspoon lemon juice
- ⅓ cup diced celery
- 3 tablespoons diced red onion
- ½ teaspoon dried dill
- ⅛ teaspoon garlic powder
- ¼ teaspoon black pepper
- salt to taste
- Place drained tuna, mayonnaise, relish, lemon juice, celery, onion, dill, garlic powder and pepper in a medium bowl.
- Stir to combine. Season with salt (to taste) if desired.
- If you prefer your salad on the less creamy side, start with 3 tablespoons of mayonnaise and increase until desired creaminess is reached.
- Dill pickle relish can be substituted for sweet.
- Feel free to adjust the seasonings to your personal preference!
- This can be served immediately, but is best when refrigerated for at least 1 hour (in an airtight container).
- Store in the fridge for up to 3 to 4 days in an airtight container.
- Yields approximately 2 cups.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.