The Best Tuna Salad

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion add zest and crunch, while mayonnaise and a touch of mustard marry it all together. The lemon juice is optional as it’s not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Print Recipe

Cook Time 15

Total Time 15

Course lunch/dinner

Cuisine American

Servings 3 people

Calories 851.9 kcal

Equipment

1 Mixing Bowl Medium size
1 Fork For flaking tuna
1 Chef's knife For mincing vegetables and herbs
1 Cutting Board
1 Measuring Spoons For measuring mayonnaise and mustard

Ingredients

Main

Two 6-ounce cans white meat tuna packed in water drained
2 tablespoons minced celery
2 tablespoons minced red onion soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice optional

Instructions

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Notes

Ensure the tuna is very well drained; excess water makes the salad watery. Soaking the minced red onion removes some of its harsh bite, resulting in a milder flavor; make sure to drain it thoroughly afterward. Use good quality mayonnaise as it forms the base of the dressing. Don't overmix; gentle stirring keeps the tuna flaky. Adjust seasoning with salt and pepper to your preference. The optional lemon juice adds a crucial brightness, cutting through the richness of the mayonnaise.