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.
Equipment
- 1 Mixing Bowl
- 1 Fork For breaking up tuna
- 1 Measuring Spoons For mayonnaise, mustard, herbs, etc.
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 tuna is well-drained to avoid a watery salad. Soaking the minced red onion for a few minutes in cold water significantly mellows its sharp bite, resulting in a more balanced flavor. While optional, the fresh lemon juice is highly recommended as its acidity cuts through the richness of the mayonnaise and brightens the overall profile. Taste and adjust seasoning, particularly black pepper and lemon juice, before serving. This salad is versatile; serve it classic on toast, in a lettuce wrap, or with crackers.