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Classic Creamy Tuna Salad

Classic deli-style tuna salad — creamy, crunchy, and never watery thanks to the drain-and-season-first trick. Ready in 10 minutes, perfect for sandwiches, wraps, and melts.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Lunch
Calories: 250
Ingredients Method

Ingredients
  

  • 2 (5-oz) cans solid white albacore tuna in water, drained very well
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine salt plus more to taste
  • 1/4 tsp black pepper
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/3 cup finely diced celery about 1 rib
  • 1/4 cup finely diced red onion
  • 2 tbsp finely chopped dill pickles or sweet pickle relish
  • 2 tbsp chopped fresh parsley or dill

Method
 

  1. Drain the tuna in a fine-mesh strainer, pressing firmly with the back of a spoon to squeeze out as much liquid as possible.
  2. Transfer the tuna to a medium bowl and flake it with a fork to your preferred texture. Sprinkle with the lemon juice, salt, and pepper; toss and let stand 5 minutes.
  3. Add the mayonnaise and Dijon mustard. Fold gently until the tuna is evenly coated — do not overmix.
  4. Fold in the celery, red onion, pickles, and herbs until just combined.
  5. Taste and adjust salt, pepper, and lemon. For the best flavor, cover and chill 30 minutes before serving.