I whipped up my Easy Healthy Tuna Salad and it turned out to be an irresistible mix of flavors. Fresh celery, crisp red onion, a hint of pickle relish, and zesty lemon combine to create a sensory adventure that intrigues me every time I make it. Enjoy the delightful, satisfying burst in every bite.

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I recently discovered an amazingly simple way to make my Best Tuna Salad ever and I couldn’t wait to share it with you! I’ve always believed in keeping recipes easy while still packing a punch of flavor, and this one’s no different.

I start with two cans of drained tuna and mix in mayo—the recipe calls for anywhere from 1/3 to 1/2 cup to get it just right. Then I toss in some finely chopped celery and 2 tbsp of red onion, which gives the salad a nice crunch.

A couple of tablespoons of sweet pickle relish and a splash of lemon juice really brighten everything up. I season with salt and black pepper and even add a bit of chopped parsley if I’m feeling extra adventurous.

This easy, healthy tuna salad is perfect for a quick sandwich fix and a great go-to recipe when you need something clean and delicious.

Why I Like this Recipe

I love this tuna salad recipe because its super simple to throw together using ingredients i can easily find at the store. I like how the creamy mayo mixes with the crunchy celery and that punchy red onion and relish combo adds that extra zing. It feels really fresh when i add the lemon juice and a bit of parsley or dill, making it just perfect for any time i need a quick meal. Plus, its versatile enough that i can use it for a sandwich or just grab a few crackers to go along with it.

Ingredients

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Tuna is a rich protein source and contains omega 3s for a healthy boost.
Creamy mayo adds smooth texture but should be used in moderation because of fats.
Crisp celery supplies fiber and a fresh crunch that lifts the salad’s vibe.
Tiny red onions offer tang and antioxidants to give the dish a subtle kick.
A bit of sweet pickle relish brings a nice zing to brighten up the mix.
Fresh lemon juice adds a tangy burst that helps blend all the flavors together.

Ingredient Quantities

2 cans (5 oz each) tuna, drained

1/3 to 1/2 cup mayonnaise

1/4 cup finely chopped celery

2 tbsp finely diced red onion

1-2 tbsp sweet pickle relish

1 tbsp fresh lemon juice

Salt to taste

Black pepper to taste

Optional: 2 tbsp chopped fresh parsley or dill

How to Make this

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1. Open your cans of tuna, drain them well, and flake the tuna into a large bowl.

2. Add 1/3 to 1/2 cup mayonnaise to the bowl, depending on how creamy you like it.

3. Stir in the finely chopped celery and diced red onion until they’re evenly spread through the mix.

4. Mix in 1 to 2 tablespoons of sweet pickle relish to add that tangy kick.

5. Pour in 1 tablespoon of fresh lemon juice to balance the flavors.

6. Season the tuna salad with salt and black pepper to your liking.

7. If you want to give it an extra fresh boost, toss in 2 tablespoons of chopped fresh parsley or dill.

8. Stir everything together well until all the ingredients are nicely combined.

9. Let the salad chill in the fridge for at least 30 minutes if you have the time, so the flavors can meld.

10. Scoop the tuna salad onto bread for sandwiches or serve it with crackers, and enjoy your homemade meal!

Equipment Needed

1. Can opener to open the tuna cans
2. Colander or strainer to drain the tuna
3. Large bowl for mixing all the ingredients
4. Fork to flake the tuna
5. Measuring cups for the mayonnaise
6. Measuring spoons for the sweet pickle relish and lemon juice
7. Knife and cutting board for chopping the celery, red onion, and herbs
8. Spoon or spatula for stirring everything together
9. A container or bowl that can go in the fridge for chilling the salad

FAQ

Q: What type of tuna works the best? A: I usually use canned light tuna cause its more affordable and light in flavor but albacore also works good if you looking for a richer taste.

Q: Can I switch up the mayo for something healthier? A: Sure thing, you can use light mayo or even a bit of Greek yogurt for a healthier twist without sacrificing the creaminess.

Q: Are there other veggies I can include in this recipe? A: Absolutely, feel free to toss in some chopped bell peppers or even a bit of grated carrot for extra crunch and color.

Q: Will this tuna salad work well in a sandwich? A: For sure its perfect on bread or even in a wrap its super versatile and great for lunch.

Q: How long should I store leftovers? A: Keep it in an airtight container in the fridge for up to 2 days, just make sure to give it a good stir before serving.

The Best Tuna Salad Recipe Substitutions and Variations

If you don’t fancy tuna, you could try using some chopped chicken or even salmon.
Instead of mayo, swap it with low-fat Greek yogurt or a bit of sour cream for a lighter twist.
Not a fan of celery? Try inserting finely chopped bell peppers or even a small amount of cucumber for crunch.
If red onion is too strong, substitute with green onions or a hint of shallots to keep it milder.
Missing sweet pickle relish? Chopped dill pickles or even a few capers can do the trick.

Pro Tips

1) Let the tuna salad chill for at least 30 minutes in the fridge so the flavors really blend together—if you can wait longer, even overnight, it’ll taste way better.

2) Use really well-drained tuna and a good quality mayo; trust me, the little differences here makes a big difference in flavor.

3) If you’re into a bit more crunch or extra tang, try mixing in a few extra chopped pickles or even a tiny splash of hot sauce, which adds a cool twist without overpowering the dish.

4) Taste as you go and adjust those seasonings—sometimes you might need a bit more lemon juice or extra black pepper to really perk up the salad, so don’t be afraid to tweak it.

The Best Tuna Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

130

kcal

Equipment: 1. Can opener to open the tuna cans
2. Colander or strainer to drain the tuna
3. Large bowl for mixing all the ingredients
4. Fork to flake the tuna
5. Measuring cups for the mayonnaise
6. Measuring spoons for the sweet pickle relish and lemon juice
7. Knife and cutting board for chopping the celery, red onion, and herbs
8. Spoon or spatula for stirring everything together
9. A container or bowl that can go in the fridge for chilling the salad

Ingredients

2 cans (5 oz each) tuna, drained
1/3 to 1/2 cup mayonnaise
1/4 cup finely chopped celery
2 tbsp finely diced red onion
1-2 tbsp sweet pickle relish
1 tbsp fresh lemon juice
Salt to taste
Black pepper to taste
Optional: 2 tbsp chopped fresh parsley or dill

Directions

Open your cans of tuna, drain them well, and flake the tuna into a large bowl.
Add 1/3 to 1/2 cup mayonnaise to the bowl, depending on how creamy you like it.
Stir in the finely chopped celery and diced red onion until they're evenly spread through the mix.
Mix in 1 to 2 tablespoons of sweet pickle relish to add that tangy kick.
Pour in 1 tablespoon of fresh lemon juice to balance the flavors.
Season the tuna salad with salt and black pepper to your liking.
If you want to give it an extra fresh boost, toss in 2 tablespoons of chopped fresh parsley or dill.
Stir everything together well until all the ingredients are nicely combined.
Let the salad chill in the fridge for at least 30 minutes if you have the time, so the flavors can meld.
Scoop the tuna salad onto bread for sandwiches or serve it with crackers, and enjoy your homemade meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.