Classic Tuna Salad

Tuna Salad Sandwich

Miri Rotkovitz / The Spruce

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
145 Calories
9g Fat
2g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 145
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 28mg 9%
Sodium 374mg 16%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 14g
Vitamin C 1mg 4%
Calcium 18mg 1%
Iron 1mg 4%
Potassium 186mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious yet simple tuna salad can be used in sandwiches.

This recipe calls for two 5-ounce cans of white tuna. The amount of fish in a can of tuna can vary wildly. Some brands add considerably more water to the can than others, so cans may contain anywhere from about 2-1/2 to almost 5 ounces of tuna. You may want to weigh the contents of your preferred brand (after draining) to determine how much tuna you're actually getting. If the can's contents look skimpy, you'll probably want to dial down the quantities on the other salad ingredients. 

You can use any type of canned tuna in this recipe, but be aware that chunk light tends to be lower in mercury than albacore or yellowfin. Unfortunately, no tuna species are considered low in mercury, so it's best to limit consumption, no matter which type you choose. 

Don't care for pickle relish? Try chopped capers instead.

For a low-key packed lunch or family dinner, serve this tuna salad on bagels or pita bread, or alongside potato bourekas and a romaine lettuce salad with sun-dried tomatoes and pecans.

Ingredients

  • 2 (5-ounce) cans water-packed tuna, drained and flaked

  • 2 tablespoons to 1/4 cup light or regular mayonnaise, to taste

  • 1 tablespoon Dijon mustard, or Dijonaisse

  • 1 tablespoon sweet pickle relish

  • 1 to 2 stalks celery, diced

  • 1/4 cup diced sweet onion, from about 1/2 small onion

  • 1 to 2 tablespoons freshly squeezed lemon juice, optional

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Place the tuna in a large bowl.

  2. Add 2 tablespoons of the mayonnaise, the mustard, relish, celery and onion. Mix well.

  3. Taste and add more mayonnaise if you prefer a creamier salad, and/or lemon juice for a tangier flavor.

  4. Season with the pepper, and mix again.

  5. Cover and refrigerate until ready to serve.

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