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Classic Tuna Salad

This is the kind of tuna salad that works for quick lunches or dinner when you don’t feel like cooking. The key is getting the mayo-to-tuna ratio right so it holds together without being soupy.
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Prep Time: 15 minutes
Rest Time: 15 minutes
Total Time: 30 minutes

Ingredients

Ingredients (~4 servings)

  • 2 cans tuna 5 oz, drained
  • 2 large hard-boiled eggs diced
  • 1 medium celery stalk ~1/4 cup, diced
  • 1/4 small onion ~2 Tbsp, diced
  • 1 small sweet pickle diced
  • 1/2 cup mayonnaise or Greek yogurt
  • 1/2 tsp Diamond Crystal kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Instructions

  • Break up drained tuna in a bowl with a fork.
  • Add diced hard-boiled eggs, celery, onion, and sweet pickle.
  • Fold in mayonnaise gently without mashing.
  • Season with salt and black pepper, then taste and adjust.
  • Let rest 10-15 minutes for flavors to meld.
  • Add 1-2 Tbsp more mayo if too dry.
  • Serve on bread, with crackers, or eat with a fork.

Notes

Use Greek yogurt as a lighter mayo substitute if desired.
Tried this recipe?Leave a comment below & let me know!