Easy Tuna Salad

Square side shot of a tuna salad recipe served in a sandwich on a plate with pickles and chips.

A classic, easy tuna salad recipe that comes together in minutes with just a handful of kitchen staples!

Course Dinner, Lunch

Cuisine American

Keyword best tuna salad recipe, classic tuna salad recipe, easy tuna salad recipe, tuna fish salad recipe, tuna salad, tuna salad recipe

Prep Time 10

Total Time 10

Servings people

Calories 293kcal

Author Blair Lonergan

Ingredients

3 (5 ounce) cans tuna fish in water, drained well and flaked (we like solid white albacore tuna in water)
½ cup finely diced celery (about 1 medium celery stalk)
½ cup mayonnaise (we prefer Duke's mayo)
1 tablespoon sweet pickle relish (or sub with dill pickle relish)
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste

Instructions

Combine tuna, celery, mayonnaise, pickle relish, salt, and pepper in a large bowl.
Serve immediately or cover and chill for up to 3 days.

Notes

Store tuna salad in an airtight container in the fridge for 2-3 days. Keep it chilled at all times, and avoid leaving it out at room temperature for more than 2 hours. I do not recommend freezing tuna salad, since the texture of the mayo and veggies will degrade after thawing.

Nutrition