This classic tuna salad recipe combines chunk white tuna, mayo, celery, and relish for a creamy, crunchy lunch. Perfect for sandwiches or salads. Try it today!

I thought I was a kitchen whiz when I first stirred together canned tuna, Miracle Whip, and pickle relish in third grade. Then a New York City bodega served me a real tuna salad, chunk white tuna, tangy mayonnaise, chopped onion, celery, and a zingy hit of Dijon mustard. I never looked back, though I kept the pickle relish as my own twist.

Why You’ll Love This Classic Tuna Salad

Comes together in under 10 minutes with ingredients you likely have on hand.
The combination of creamy mayo, tangy relish, and crunchy veggies hits all the right textures.
Easy to double for a crowd or pack for lunch.

Key Ingredients for the Best Tuna Salad

Albacore solid chunk white tuna: I like Costco's Kirkland brand for its firm texture. Drain well and break into chunks.
Mayonnaise: Duke's is my favorite, with Japanese Kewpie a close second. Full-fat mayo gives the creamiest result.
Dijon mustard: Optional but adds a subtle tang.
Celery: Dice it fine for crunch in every bite.
Pickle relish: Sweet or dill; I prefer sweet for a touch of sweetness.
Red onion: Chop small for a mild bite.
Kosher salt and black pepper: Simple seasoning to tie it all together.

Kitchen Tools for Making Tuna Salad

Can opener (if using canned tuna)
Mixing bowl
Fork for mashing
Cutting board and knife
Measuring spoons

Tips for Making Perfect Tuna Salad Every Time

Drain the canned tuna really well, pressing out any extra water with a fork or a paper towel. If the tuna is too wet, the salad will be watery. Mash the tuna to your preferred consistency: I like small chunks, not a paste. For the best flavor, let the salad sit in the fridge for 30 minutes before serving so the flavors meld. Taste and adjust salt, pepper, or mayo as you like.

Expert Tips for a Better Tuna Salad

For crisp vegetable texture, add the celery and red onion right before serving if making the salad ahead. If you want a creamier salad, stir in an extra tablespoon of mayo or a splash of the pickle brine. Toasting the bread until golden gives the sandwich a nice crunch that contrasts with the soft salad.

Choosing the Right Canned Tuna for Your Salad

The recipe calls for albacore solid chunk white tuna, which holds its shape nicely for distinct chunks. I prefer water-packed for a lighter salad, but oil-packed works if drained well. Chunk light tuna is a budget-friendly option, though it flakes more finely. Whatever you choose, always drain it thoroughly.

Tuna Salad Variations to Mix It Up

This tuna salad is easy to customize. Add a handful of chopped apple or red grapes for sweetness. For a Greek twist, swap the relish for kalamata olives and add crumbled feta. If you love spice, stir in a teaspoon of curry powder or a dash of hot sauce. For a lighter version, replace half the mayo with plain Greek yogurt.

What to Serve with Tuna Salad Sandwiches

Serve the tuna salad between two slices of toasted white bread with crisp lettuce leaves. For a change, try it open-faced on rye, or spoon it into a lettuce wrap for a low-carb option. It also makes a great filling for celery sticks or tomato halves.

How to Store Leftover Tuna Salad

Store leftover tuna salad in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as the mayo may separate slightly. I do not recommend freezing, as the mayo will break and the texture will become grainy.