This is the Ultimate Tuna Salad recipe. It’s easily made with simple ingredients and packed full of flavor!
Who doesn’t love a great tuna fish sandwich? It’s lunchtime comfort food. This recipe is incredibly easy to make with canned tuna and a few kitchen staples. Once you try it, it will be your go-to recipe!
Why This Recipe Works
- Using chopped pickles adds a boost of flavor that elevates the recipe
- The Mustard Powder adds a hint spiciness.
- White wine vinegar gives it the perfect level of tanginess.
- Green onion adds flavor without overpowering the dish like raw onion or shallots often do.
What Tuna For Tuna Salad
As rich and delicious as oil-packed tuna is, it’s not the best choice. Once mixed with mayonnaise, oil-packed tuna will become too greasy.
Canned solid white tuna in water is best as it is flavorful without an oily residue fishy taste.
What Mayonnaise For Tuna Fish
Full fat mayonnaise is best as light mayonnaise tends to be on the sweeter side and changes the flavor profile.
How To Make Tuna Salad
Start with draining the tuna. Add it to a bowl and break it up.
Dry and chop a large pickle.
For this recipe, any pickle will work. I’ve used anything from garlic to dill and they all worked great. Use whatever you like best.
In a large bowl, add the tuna, mayonnaise, chopped pickle, celery, green onion, parsley, mustard powder, white wine vinegar, salt, and pepper.
Mix well, taste for seasoning and add salt and pepper to taste.
Serve and enjoy.
How to Make a Tuna Sandwich
Once you’ve prepared your tuna fish salad, spread it generously over your bread (White sandwich bread, seeded rye, or ciabatta all are great choices).
Add some lettuce, tomato for extra flavor and texture, cover with the second piece of bread and serve.
For Perfect Tuna Fish
- Any pickle will do. I’ve used anything from garlic to dill and they all worked great. Use whatever you like best.
- Be sure to drain your tuna well. It may also be worth drying it out on some paper towels. Nothing worse than runny tuna salad!
- Dry the pickle before chopping. Pickle juice will not only thin out the mayonnaise but change the flavor of the dish.
FAQs
To make it healthy (but still delicious) cut back on the mayo, or use low-fat sour cream or plain yogurt in place of mayonnaise.
Tuna fish salad will keep in the fridge for in an airtight container for up to three days.
It can be frozen but it’s not ideal as it becomes watery. If it is frozen, it may need to be drained after thawing.
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Let’s Make
Ultimate Tuna Salad
With just a few basic ingredients you probably already have in your kitchen, you can whip up this salad for sandwiches or on its own for a delicious low carb option!
Prep10 minutes
Total10 minutes
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Instructions
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Drain the tuna well.
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Combine all ingredients in a small bowl and mix well.
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Use to top a salad, in sandwiches, or to add to pasta salads.
Tips + Notes
- Any pickle will do. I’ve used anything from garlic to dill and they all worked great. Use whatever you like best.
- Be sure to drain your tuna well. It may also be worth drying it out on some paper towels. Nothing worse than runny tuna salad!
- Dry the pickle before chopping. Pickle juice will not only thin out the mayonnaise but change the flavor of the dish.
Nutrition Information:
Calories: 1460 (73%)| Carbohydrates: 5g (2%)| Protein: 69g (138%)| Fat: 130g (200%)| Saturated Fat: 20g (125%)| Cholesterol: 193mg (64%)| Sodium: 2488mg (108%)| Potassium: 779mg (22%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 1335IU (27%)| Vitamin C: 15mg (18%)| Calcium: 127mg (13%)| Iron: 7mg (39%)
Nutritional Data Disclaimer
