The short answer: this tuna salad recipe mixes drained canned tuna with mayo, celery and lemon in about 10 minutes. Chill leftovers promptly and eat within 3 to 4 days.
- Key numbers: 2 (5 oz) cans tuna · ⅓ cup mayo · 1 celery stalk · 1 tablespoon lemon · feeds 3-4 sandwiches
- Top moves: drain well, fold gently, season bright, keep cold
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your final version in the Family Recipe Binder ($6.99).
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Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
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Prep time: 15 minCook time: 0 minTotal time: 30 minServings: 3 to 4 servingsTotal includes 15 min of resting, chilling or rising.
Amounts and methods for this tuna salad recipe were checked November 6, 2026. The sections below cover ingredients, mix method, variations, sides, storage and planning.
Tuna salad ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Canned tuna in water | 2 (5-ounce) cans | Solid or chunk; drain well |
| Mayonnaise | ⅓ cup | Add more to taste |
| Celery | 1 stalk, finely diced | Crunch |
| Red onion or green onion | 2 tablespoons, minced | Optional |
| Sweet pickle relish or diced pickles | 1 tablespoon | Optional |
| Lemon juice | 1 tablespoon | Brightens the mayo |
| Dijon mustard | 1 teaspoon | Optional |
| Salt and black pepper | To taste | |
| Fresh dill or parsley | 1 tablespoon, chopped | Optional |
| Hard-boiled egg | 1, chopped | Optional protein boost |
Makes about 4 sandwich servings.
How to make tuna salad
- Drain the tuna. Open the cans and press out as much liquid as you can. Extra water makes a watery salad.
- Flake. Tip tuna into a medium bowl and break into small pieces with a fork.
- Add the crunch and binder. Fold in mayo, celery, onion, relish, lemon juice and mustard if using.
- Season. Add salt, pepper and herbs. Taste on a cracker and adjust lemon or mayo.
- Chill (optional). Cover and refrigerate 15 to 30 minutes so flavors blend. Serve cold.
FDA guidance on selecting and serving seafood safely is a useful reminder to keep seafood cold and refrigerate leftovers promptly once the can is open and mixed.
Money-saving tip: store-brand chunk light tuna and a jar of mayo cover many lunches; celery and lemon keep it from tasting flat without fancy add-ins.
Mix-in ideas and sandwich builds
| Style | Add | Serve on |
|---|---|---|
| Classic deli | Relish + celery | Soft white or wheat bread |
| Bright herb | Dill + lemon zest | Croissant or crackers |
| Protein boost | Chopped hard-boiled egg | Toast |
| Crunchy apple | Diced apple + walnuts | Lettuce cups |
| Spicy | Hot sauce + celery | Wrap |
For other cold salad lunches, try chicken salad, egg salad or the wider salad recipes hub. For a deli-style sandwich, pile tuna salad on toasted rye bread.
What to serve with tuna salad
- Sandwich bread, croissants or crackers
- Cucumber slices or carrot sticks
- Tomato soup or a simple green salad
- Fruit on the side for a packed lunch
Browse more midday ideas in lunch ideas and easy dinner ideas when you want tuna melts at night.
Storing, reheating and freezing
Refrigerate tuna salad within 2 hours of mixing. USDA guidance says cooked leftovers keep 3 to 4 days in the refrigerator. Keep the bowl covered. Do not leave mayo-based salads out on a buffet beyond about 2 hours (1 hour if it is hotter than 90°F).
Freezing is a poor fit for mayo-bound tuna salad. FoodSafety.gov's cold food storage charts still help for other cooked leftovers in your weekly prep, but mix tuna salad fresh when you can.
Plan the shopping and save the recipe
Seafood swap for sandwiches: crab salad.
Tuna salad is pantry lunch once cans, mayo and celery are stocked. Put it on the plan so you are not staring at empty bread at noon.
- Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory so tuna and bread are already home.
- Family Recipe Binder, $6.99. Keep your mayo ratio and favorite mix-ins with your other family recipes.
Browse more kitchen printables in the printables shop. Pair lunch prep with meal planning on a budget or cheap meal ideas.
Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).
For a warm pantry dinner instead, bake tuna casserole with pasta and a crisp topping.
Packing tuna salad for the office? Our lunch ideas for work shows how to keep it cold and what to serve it with.
Frequently asked questions
What is tuna salad? Tuna salad is flaked canned tuna mixed with mayonnaise (or a lighter binder), crunchy vegetables like celery and onion, plus acid such as lemon or pickle relish. It is a no-cook lunch staple for sandwiches, crackers or lettuce cups.
How do you make tuna salad? You make tuna salad by draining canned tuna well, flaking it in a bowl, then folding in mayo, minced celery, onion or relish, lemon juice, salt and pepper. Chill 15 minutes if you can so the flavors settle. Taste and adjust creaminess before serving.
What kind of tuna is best? Solid or chunk light tuna in water is mild and budget-friendly. Albacore (white) tuna tastes firmer and richer. Oil-packed tuna is more luxurious; drain it well or use less mayo. Choose cans or pouches you already like for sandwiches.
How much mayonnaise should I use? Start with ⅓ cup mayo per two 5-ounce cans and add more if you want it creamier. Greek yogurt can replace half the mayo. Lemon juice and mustard keep the salad from tasting flat.
Can I make tuna salad without mayo? Yes, you can make tuna salad without mayo. Use mashed avocado, Greek yogurt, hummus or a vinaigrette. Season boldly with lemon, herbs and salt so it still tastes bright.
Is canned tuna already cooked? Yes, commercially canned tuna is cooked and ready to eat from the can. Still refrigerate the mixed salad promptly and follow leftover timing once mayo and vegetables are stirred in.
How long does tuna salad last in the fridge? USDA guidance says cooked leftovers and mixed salads with mayo keep about 3 to 4 days in the refrigerator when chilled within 2 hours. Store in a covered container and give it a sniff and look before serving.
Can you freeze tuna salad? Freezing mayonnaise-based tuna salad is not recommended; the texture turns watery and separated after thawing. Mix fresh batches instead, or freeze plain drained tuna if you buy in bulk.
What can I add to tuna salad? Diced pickles, relish, hard-boiled egg, apple, grapes, dill, parsley, Dijon, everything bagel seasoning or a pinch of cayenne all work. Keep mix-ins dry so the salad does not weep.
What do you serve with tuna salad? Sandwich bread, crackers, cucumber rounds, lettuce cups or a scoop over greens. Pair with soup or fruit for a fuller lunch.
How do I plan tuna salad into a week of lunches? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and an aisle-sorted shopping list, so canned tuna, celery and bread land on one trip. Pencil tuna salad on busy workdays because it mixes in about 10 minutes.
Where can I save my family's tuna salad recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your mayo ratio and mix-in notes stay with your other family lunches. It prints at home on US Letter paper.
Sources
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov
- FDA: Selecting and serving fresh and frozen seafood safely fda.gov