Traditional recipes

Tasty Tuna Salad recipe

Tasty Tuna Salad recipe

  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Tuna salad

This tuna dish is simple to make and tastes fantastic. It's also great spread on crackers.

42 people made this

IngredientsServes: 5

  • 1 (400g) tin tuna, drained
  • 1/2 onion
  • 2 hard boiled eggs
  • 1/4 red or green pepper
  • 10 green olives
  • 1/2 stick celery
  • 2 dill pickles
  • 2 cloves garlic
  • 2 tablespoons parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon yellow mustard
  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice

MethodPrep:30min ›Extra time:8hr chilling › Ready in:8hr30min

  1. Drain and break apart the tuna with your fingers into a large bowl.
  2. Finely dice all ingredients and combine with the tuna.
  3. In a separate bowl, mix together the mustard, mayonnaise and lemon juice.
  4. Pour over the salad, add salt and pepper and mix well.
  5. Refrigerate overnight and use on sandwiches the next day.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (3)

by jacksmum

This is so yummy. I have it on savoury biscuits such as Premium biscuits or rice cakes. My partner & I demolished half a bowl of it watching footy recently. He loves it.-01 Sep 2013(Review from this site AU | NZ)

by Linda

This is great on crusty fresh bread rolls...I'm not a big fan of plain old tuna so all the other flavours mixed in give this such a welcome boost.-21 Apr 2009(Review from this site AU | NZ)

by bobo

Lots of chopping involved but it was worth it in the end...awesome sandwiches! I suppose you could use Dijon or seeded mustard as an alternative to the yellow kind.-19 Apr 2009(Review from this site AU | NZ)

Mediterranean Tuna Salad

Classic tuna salad is given a much tastier makeover with this lighter, no-mayo Mediterranean tuna salad. Packed full of flavor and so easy to make!


  • 2 cans (5 Oz. Size) Tuna In Water
  • ⅓ cups Kalamata Olives, Chopped
  • ⅓ cups Roasted Red Pepper, Chopped
  • ½ cups Cucumber, Chopped
  • ¼ cups Red Onion, Diced
  • ⅓ cups Feta Cheese, Crumbled
  • ½ cups Plain Greek Yogurt
  • 2 Tablespoons Fresh Dill, Diced
  • ¼ teaspoons Garlic Powder
  • ½ teaspoons Cumin
  • ½ teaspoons Paprika
  • ½ teaspoons Oregano
  • ¼ teaspoons Crushed Red Pepper
  • Salt And Pepper, to taste


Drain the tuna. Add everything to a large bowl and mix well. Serve and enjoy!

Nicoise Salad (Salade Nicoise)

Nicoise Salad – or in French, Salade Nicoise – is a classic salad originating from the city of Nice in Provence, France. As with most well-loved traditional recipes, there are fist-shaking arguments over what goes into a proper Nicoise salad.

Question any French chef, housewife or man in the street and you’ll get a different answer every time.

But there are some generally agreed inclusions that make sense for a dish of Mediterranean provenance, such as olives, beans, tomatoes, boiled eggs and some kind of salted preserved fish.

This recipe is how I like my Nicoise salad. I think it should be satisfying enough for a lunch, but not too heavy as to lose its summer appeal or ability to play an accompanying role as part of a larger meal.

How To Make Tuna Salad

To get started, you’ll need to drain your tuna. After cutting the lid with a can opener, press the lid against the tuna and tilt the can to drain all the liquid out over a sink. Remove the lid and place the tuna in a medium sized bowl.

Then, add the mayonnaise, celery, red onion, parsley, and dijon mustard to the bowl. Use a fork to mix everything together, while breaking up any large pieces of tuna. Season with salt and pepper to taste – and that’s it!

How to make the BEST tuna salad recipe

Since tuna is the most important ingredient in a tuna salad recipe, it must be of the highest quality. Obviously, the freshest, in-season veggies should be used for grilling too.

You all know I'm all about wild and sustainable when it comes to my seafood and canned tuna is no different.

Wild Selections proudly produces it’s wild-caught tuna from ocean sources that are certified sustainable to the Marine Stewardship Council (MSC) Standard.

This standard ensures the fish stocks are healthy, well managed, and plentiful. Each product can be traced to where it was caught too.

I used Wild Selections Solid White Albacore Tuna in Water for this recipe and in each can was one perfectly packed, seasoned filet.

The tuna is also minimally processed, non-GMO project verified, and made with simple ingredients. Just white tuna, water, and salt.

It's seriously the cleanest tasting albacore tuna I’ve ever eaten right out of a can.

10 Healthy Canned-Tuna Recipes

It's one of the easiest proteins to keep on hand for a quick meal. Get the scoop on buying the best varieties, then get ready to cook these deliciously healthy canned-tuna recipes.

Both water and oil-packed tuna can be used create a healthy recipe. At the market, the most common water-packed varieties are albacore and chunk light. Albacore comes from a larger species and has a milder flavor, while chunk light comes from a smaller fish and tends to have a stronger flavor. Three ounces of tuna canned in water has around 100 calories, 1 gram of fat, and 22 grams of protein.

Oil-packed varieties have more calories and fat than water-packed tuna, and the price is usually higher than water-packed. Three ounces has about 170 calories, 7 grams of fat and 25 grams of protein. Splurge on oil-packed on a special occasion and drain to help remove some of the fat.

Tuna is even more convenient than ever -- you don't even need can opener to enjoy it you can now find tuna in pouches. The pouches are available in the same oil and water-packed varieties with similar nutritional content to canned. Some companies like Starkist also pack their tuna in extra-virgin olive oil or sunflower oil and have low-sodium options available.

Albacore has more omega-3 fat per ounce but since it comes from a larger species of tuna, it also has more mercury. Chunk light, on the other hand, comes from a smaller species of fish and has less mercury and omega-3 fat.

The Food and Drug Administration and Environmental Protection Agency recommend that women who may become pregnant, pregnant women, nursing moms and young children eat up to 12 ounces (2 average meals) of lower mercury fish and shellfish each week. Since albacore ("white") tuna has more mercury than light tuna, when choosing your 2 fish or shellfish-based meals, you can safely eat up to 6 ounces of albacore tuna each week (which is a healthy serving of tuna for one average meal).

Get more information about mercury in our food.

Examine the can of tuna before purchasing. Avoid cans that have bulging tops or are leaking, dented or damaged. Once at home store in a cool, dry place. Use canned tuna by the "best by" date for the best quality. Once opened, prepare or eat immediately and transfer leftover tuna into a food storage container and refrigerate for up to 2 days.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »

How to Make My Super Easy Refreshing Spicy Tuna Salad

There is very little required to make this healthy salad recipe. I like to say that this refreshing spicy tuna salad can be achieved in two simple steps. Firstly make sure that all your ingredients are chopped up and ready to enter the bowl, then finally infuse with quality virgin oil and seasoning.

In this salad recipe, we will use plum tomatoes which have a great level of sweetness and work well in salads. The pickled cucumbers add a tartness to the salad and marry well with canned tuna. Use fresh green chillis as a heating agent and finish off the dish with a dab of extra virgin olive oil and seasoning.

In some instances, i like to add a little chopped garlic and finely sliced red onion. However, for this recipe, we will keep it simple using only 3 main ingredients. See below for the full recipe.

Before this Mediterranean tuna salad, canned tuna wasn’t one of the ingredients I would naturally include in my recipes. But, after I experimented with a few tuna recipes and read this book called The food bible, I’ve changed my mind completely. The author promoted tuna as a significant source of protein and Omega-3 fatty acids.

It is rich in these fatty acids, which makes it even more awesome. And we need our health, especially during these hards times with Covid-19.

Additionally, canned tuna possesses several other essential minerals and vitamins, including vitamin D, iodine, and selenium.

This is the best tuna salad sandwich!

You can enjoy this on sandwich bread or toss it in pasta to make pasta salad. It really is so versatile.

We also love tuna salad open faced sandwiches. This makes amazing tuna melts. Add cheese and toast in the oven for a hot and delicious sandwich idea.

Feel free to add bell pepper or red onion to the tuna mixture when you are making it. It is easy to adapt to what you have on hand.

It is such a classic recipe and a great base to add extra ingredients that you love. Give this a try! We enjoy it all the time but it is especially great in the summer when you don’t want to heat up the kitchen.

Keep your kitchen cool and make this easy recipe. You will be so glad you did.

Tuna Salad Sandwich

These tuna salad sandwiches were a huge hit with our testers. They praised the versatility and the flavors that Hank Shaw suggests—capers, chiles, pickles, Dijon, bacon. You’ll discover your own favorite variations, too.

Adapted from Hank Shaw | Hook, Line, and Supper | H&H Books, 2021

It’s perhaps the most recognizable and loved fish dish in America. Pretty much every man, woman, and child has, at one point, eaten one. I used to eat them for lunch in junior high school. I still eat them. At its core, an American tuna sandwich—why we added “fish” to the end of the word I am not entirely certain—consists of pre-sliced bread, maybe some lettuce or tomato, and flaked canned tuna mixed with mayonnaise, celery, and/or onion, and some other flavoring elements.

Below you’ll see how I like my tuna fish sandwiches (a term I’ve christened here to mean any fish or seafood sandwich made like the tuna sandwiches we all know and love), but first, I want to give you some ideas on how to make this classic your own.

Let’s start with the tuna. It need not be canned tuna or even tuna at all. I’ve made fish salads of this sort with more or less everything that swims or walks on the bottom. Caught walleyes or crappies? Use them. Leftover shrimp? Chop them small and go for it. Lobster salad, especially in lobster roll, is one of the stations of the cross in any New England culinary pilgrimage.

I’ve also used home-canned sturgeon and salmon, as well as pretty much every sort of canned tuna there is. Even there, are you using oil-packed or water-packed fish? Your choice. I prefer oil-packed, but in this one case, water-packed is better because of the mayo you’re about to add.

My secret? I really like to mix simply flaked fish, canned or not, with flaked, smoked fish. You could also use 100 percent smoked fish, too. Firm fish, soft fish, lean fish, fatty fish, seafood—all will work. That is one of the beauties of a tuna fish sandwich.

I don’t need to tell you that anything goes as an accompaniment. Traditional is lettuce and tomato, but I also like a slice of bacon or three (thin cut), shaved fennel, pickled greens, and roasted green chiles. I personally don’t like melted cheese—the venerable tuna melt—but many people do.

What about the sandwich part? Clearly, you can stand over the bowl and eat your fish salad over the sink if you want. But any sort of bread is fine, including wraps and tortillas. I once roasted some chiles, seeded and peeled them, then stuffed them with a Mexican-inspired salmon salad. Toasted bread or untoasted? I like both. You could even get super fancy and stuff some of your salad into a ramekin and serve it on a charcuterie board. After all, tuna salad, cut very small, is basically a rillette.

Finally, there is the salad itself. Flaked fish is the only absolute, although mayonnaise really needs to be in there for it to be a recognizable tuna fish salad. Fish salads without mayo are amazing, but not what we’re talking about here. That said, you can sub in other mayonnaise-like things, like remoulade, or even Miracle Whip if that floats your boat.

You also need something crunchy to offset the soft texture of the fish. Most people use some sort of onion (I like shallots), as well as minced celery. Minced fennel bulb is pretty awesome, too. Anything fun to eat raw, cut small and crunchy, will work.

The salad requires zing, too. Depending on my mood, I do this with either horseradish or Dijon mustard, but you could add any other mustard, or hot sauce if that’s what you like. I will often hit two points at once by mincing pickles into the mix, especially spicy pickles.

Finally—and this isn’t entirely needed—you’ll want something to offset the whiteness of the salad. I typically use the leaves from the celery I’m cutting, as well as a bunch of minced flat-leaved parsley. But this herbal component can be any soft herb you like to eat: cilantro, thyme, chervil, lovage, sage, cilantro—hell, even epazote.

How do you get there? Little by little. The beauty of a tuna fish salad is that everything is cooked, so you can add, mix, taste, add, mix, taste until your salad is where you want it.–Hank Shaw


One of the beautiful things about tuna salad is that it’s perfect for making ahead—lunches, snacks, on-the-go. If you’ve made a little extra or if you’re the type who can plan ahead, you can safely store it in the fridge for 3 to 5 days. Make sure it’s in an air-tight container and kept cool.