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Homemade Easy Tuna Salad Recipe photo

Easy Tuna Salad Recipe

A quick, simple tuna salad made with canned tuna, mayonnaise, Dijon mustard, celery, onion, and parsley. Serve in sandwiches, wraps, or as a salad topping.
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Prep Time 22 minutes
Cook Time 15 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 5 ouncecans tuna (I prefer oil-packed ones)drained
  • 1/3 cupmayoor to taste
  • 1 teaspoonDijon mustard or grainy mustard
  • 1 stickcelerychopped small
  • 1/2 tablespoonlemon juice
  • 1-2 tablespoonsred onionchopped small
  • 1 tablespoonfresh Italian parsleychopped
  • Salt & pepperto taste
  • Optional: 1-2 tablespoons sweet relish chopped pickles (dill or sweet), or chopped capers

Equipment

  • Medium mixing bowl
  • Fork
  • Airtight Container

Method
 

Instructions
  1. Open and drain the 2 (5-ounce) cans of tuna and place the tuna in a medium mixing bowl.
  2. Use a fork to mash or flake the tuna to your desired texture.
  3. Add 1/3 cup mayonnaise (or to taste), 1 teaspoon Dijon mustard, and 1/2 tablespoon lemon juice to the bowl. Stir until evenly combined.
  4. Add 1 stick celery, chopped small; 1–2 tablespoons red onion, chopped small; and 1 tablespoon fresh Italian parsley, chopped. Gently fold to combine.
  5. If using an optional add-in, stir in 1–2 tablespoons sweet relish, or 1–2 tablespoons chopped pickles (dill or sweet), or 1–2 tablespoons chopped capers.
  6. Season with salt and pepper to taste, mix, then taste and adjust mayonnaise, mustard, lemon juice, salt, or pepper as desired.
  7. Serve immediately (for example, in sandwiches or wraps) or transfer to an airtight container and refrigerate until ready to use.

Notes

Tuna salad will keep for 3-5 days in the fridge.
It’s easy to halve the recipe to make 2 sandwiches… simply halve every ingredient (it’s probably easiest to eyeball the mayo).