Best Tuna Salad Recipes

Best Tuna Salad Recipes

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Top Rated Tuna Salad Recipes

"To eat like the Aussies do, try this unique, fresh salad."- Jay Christian, author of Jay Christian's Hollywood Celebrity Recipes.

If this tuna salad is good enough for the president, it’s good enough for us.This recipe is courtesy of Recipe Land.

For an easy meal prep dish that is as delicious as it is good for you, whip up this quick tuna salad. You can store it for about five days, and can be eaten as a sandwich (make it gluten-free by putting it in a lettuce wrap) or a side to another meal.

Pita pockets stuffed full of brain-powering tuna make a great mid-week lunch.This recipe is courtesy of Betty Crocker.

This childhood classic is getting an upgrade. Tuna fish is mixed with tartar sauce and served on top of tomato and lettuce. Recipe courtesy of Mccormick

A great way to serve this salad is to slice a 9-inch round focaccia in half horizontally, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and serve.

Incorporate imitation crab meat into your next tuna sandwich. Make your tuna salad as you normally would with tuna, onions, peppers, celery, and mayo. Then, add in a few chunks of crab meat.

The combination of tuna salad and egg salad is inspired by a frequent sandwich made by my mother, and this recipe is spruced up with a spicy idea from a previous SWAT ingredient. With the addition of some good bread and an herb salad mix (or watercress, if you can find it), it is a sandwich most might not think of making, but one that makes lunch (or breakfast) so much better.

All Time Best Tuna Salad

Make this quick and easy recipe for the All-Time Best Tuna Salad! Flakey tuna mixed with perfectly boiled eggs, crunchy celery and onions tossed in a creamy dressing that’s lighted up with lemon and seasoned perfectly will soon become your go-to tuna salad recipe. For lunch or a light dinner, this classic recipe can’t be beat.

Sometimes, simple classic recipes are just the thing to make us happy. You know, food that’s made with really good ingredients that shine on their own. That’s what I want when I think of Tuna Salad. I’ve been making my version of tuna salad for years so I’m confident in calling it the all-time best. It’s not fancy or pretentious. It’s just good, really, really good.

This All Time Best Tuna Salad recipe comes together in a matter of minutes. More than likely, you already have all the ingredients in your pantry and fridge to whip it up. It makes a great lunch served on a bed of lettuce with a few crackers on the side. It super delicious on toasted bread, too. If you want to up your tuna salad game even further, pile it on your favorite bread, add a slice of sharp cheddar cheese and put it under the broiler for a minute or two. WOW!

What Goes Into This All Time Best Tuna Salad?

  • Tuna, packed in water
  • Boiled Eggs
  • Celery
  • Onions
  • Mayonnaise
  • Lemon Juice
  • Celery Seeds
  • Salt and Pepper

How Long Does Tuna Salad Last?

Tuna salad is great to make ahead of time for lunch or as part of a light dinner during a hectic week. It does have mayonnaise in it so it shouldn’t be left out on the counter for long. It will last up to three days in the fridge, in a container with an airtight seal.

What Kind Of Tuna Works Best for This Recipe?

I like to use tuna packed in water in a foil pouch. You really don’t want to use tuna packed in oil for this recipe since you’re adding a mayonnaise-based dressing. You can find it near the canned meats in the grocery store.

What’s in the best tuna salad?

Clarification: what’s in our best tuna salad? Here are all the ingredients we found to be 100% necessary to make a premium, classic tuna fish salad:

  • Tuna: either water packed or oil packed work
  • Veggies: celery, red onion, and dill pickles are all a must!
  • Creamy sauce: both Greek yogurt and mayo work in combo to make a seriously creamy salad
  • Flavor: Lemon, Dijon mustard, salt and pepper
  • Secret ingredient: Parmesan cheese: just 1 tablespoon makes the flavor pop!

Mix it all together, and bam! You’ve got that classic lunch recipe, mastered.

The Best Tuna Salad

I don’t know what it is about being home all the time, but Anel and I have become sandwich-obsessed. We try to eat them open-faced on good bread (like sourdough) and have been having sandwich-offs regularly. It’s a whole thing in our house right now.

One thing we both agree on? I make the best tuna salad.

Tuna salad can be a polarizing sandwich choice but I’m pro-TS and have spent years perfecting my recipe. If you Google “best tuna salad recipe” you’ll find literally hundreds of recipes that all have their own little twist.

My twists that really make this one pop are the shallot in place of a red onion which was an accidental swap one day when we were out of onions, and the chopped pickles + pickle juice that give it sweetness and a little crunch. I used to use celery for crunch-factor but Anel has a severe aversion to it so I swapped it out years ago. Which I now think is for the better.

I’ve played around with capers because Bon App told me to, but I prefer it without, despite my love for capers. If I’m feeling fancy I’ll add scallions or chives to this too.

We’re very picky about what tuna we buy and are pretty loyal to the Wild Planet brand. This article is helpful if you want to learn more about how to find great sustainably-caught tuna.

Update, 6/24/20: I tried a few of the most interesting recipes you guys posted below and shared my two favorites at the bottom of this post!

My Tuna Salad Recipe:
Serves 2

– 1 can, water-packed tuna, drained (we use Wild Planet Albacore Wild Tuna)
– 1 shallot, finely chopped
– 6 bread & butter pickle slices, chopped + a little pickle juice
– 1 tbsp, mayo
– 1 tbsp, dijon mustard
– Dash of freshly squeezed lemon juice
– Salt and black pepper to taste

1. In a medium-sized bowl, combine tuna, shallot, pickles, mayo, and mustard.
2. Gently stir until mixed.
3. Add salt, pepper, and lemon juice then taste.
4. Add more as needed.
5. If it’s too dry, add more mayo and if it needs more bite, add more mustard!
6. I like to enjoy it on a slice of toasted sourdough with sliced avocado on top or scooped on top of a romaine lettuce salad.

What is your go-to tuna salad recipe? I’m going to be testing out a few of my favorites and reporting back with reviews. If I find one that I like better than mine, I’ll eat my foot! Slash I’ll just eat your recipe for lunch tomorrow…

Update, 6/24/20

Here are my two favorite recipes from you guys. I loved the mango one so much and that is what is actually pictured above. I couldn’t stop eating it as I made it. This will for sure be my go-to for the rest of the summer. It sounds very strange but I promise you, it’s a winner. And the white bean version was a nice twist on the classic with Mediterranean flavors. Thank you to Sarah and Alexandra for sharing these great recipes!

Mango Tuna Salad (From reader, Sarah)
I have no idea of measurements because we always just kind of wing it!

– Tuna
– Mayo
– Splash of Soy Sauce (Julia’s note: I used tamari)
– Splash of lime juice
– Red pepper flakes
– Mango (Julia’s note: I only had frozen but I thawed it out first in warm water and just patted it dry)

1. In a medium-sized bowl, combine tuna, mayo, soy sauce, lime juice, and red pepper flakes
2. Gently stir until mixed
3. Add salt and pepper to taste
4. If it’s too dry, add more mayo
5. Serving on a tortilla is best – Add the tuna mix to the tortilla and then the sliced mango (Julia’s note: I put it on toasted bread and mixed the mango right into the tuna salad!)
6. Enjoy!

Tuna White Bean Salad (From reader, Alexandra)

– 1 can tuna, drained
– 1 cup cannellini beans, rinsed and drained
– 1/4 cup finely chopped red onion (Julia’s note: I personally cannot stomach raw red onion so I used shallot here)
– 2 tablespoons chopped kalamata olives
– 3 tablespoons extra virgin olive oil
– Salt and pepper to taste

How to make tuna salad

Here's all you need to do to get lunch on the table in 10 minutes. You can watch the whole thing in action in the video that accompanies this post.

  • Drain all of the water or most of the olive oil from the tuna. The easiest way to do this is to leave about ¼ inch of the lid attached when you open the can and press down on the lid to squeeze out the liquid. Then hinge open the lid and empty the tuna into a medium mixing bowl.
  • Break up any big pieces of tuna with a fork.
  • Dice the celery very small, and mince the shallot.
  • Add celery, shallot, mustard, mayo, salt and pepper, and any of the add-ins that you'd like to use, to the mixing bowl.
  • Mix everything together well. That's it!

The Best Tuna Salad Recipe Ever

You can play around with the amounts and ingredients, but this is the basic recipe I follow. And it’s delicious!

First, drain your tuna. I prefer to use white albacore, but use any type of tuna you prefer.

Add your mayo. I enlisted my 11-year-old son to help me make this today. Teaching my kids how to cook is a priority. It helps with listening to directions and strengthening little hands (all three of my kids have low muscle tone and weak hands).

Add your mustard – I prefer to use spicy brown, but if you want to try a different mustard, like dijon, that will work also.

Don’t forget the paprika – it gives it a little kick up that is needed.

Serve with or without bread. Link to my youtube video – https://youtu.be/WDLok9fwsq0

So, how do you like to make your tuna salad? Do you have any secret ingredients that you add? I’d love to hear your ideas! The Best Tuna Salad Recipe Ever

  • 6 to 8 oz. yellowfin or blackfin tuna steaks, about 1 1⁄2 inch thick (1 per serving) dusted with freshly ground black pepper
  • 1⁄2 red onion, thinly sliced
  • 1⁄2 English cucumber, cut into bite-sized pieces
  • 2 large avocados, cut into bite-sized pieces
  • 2 Romaine lettuce hearts, split
  • 3-4 tbs. chopped cilantro leaves
  • Extra-virgin olive oil
  • Juice of 2 lemons

Tuna Salad 2 Ways: A Classic for the Kids and a Twist for You

Remember tuna salad from when you were growing up? Or if you're like me, remember tuna salad from lunch 20 minutes ago? I have to tell you: I still absolutely dig me a good tuna salad. The kind I've been making for sixish years now isn't just your (yawn) boring ol' canned tuna mixed with mustard and mayo. Oh, no, pigeons. This adult version's rocking stilettos and a hot-pink wig!

Actually, that sounds awful.

But before we get to the adult version, I've also included a cool, classic variant for your kiddies. I kept the binder pretty neutral, but instead of mayo, I swirled in a bit of Greek yogurt to lighten it up a bit. They won't know the difference. Tell them elves made it. It's also loaded with a hint of mustard, and fresh celery and apple, which I feel like all kids like, right? Again, just tell them elves made it. And ignore how many commas were in that sentence.

Now for the deluxe version. Again boasting a touch of Greek yogurt, it's also laced with fresh lemon juice and curry powder — what? I also threw in some chopped almonds, fresh parsley, a bunch of red grapes and minced celery to boost the antioxidants. But I took out the stilettos and hot-pink wig because that was weirding me out.

The Lemon Vinaigrette dressing

The first step to any salad is to start with the dressing. That way, when all the other parts of the salad are ready you can immediately toss on the dressing.

For the Lemon Vinaigrette you can either toss everything in a food processor or if you mince the shallot fine enough, you can just shake it all up in a jar. Here are the ingredients needed for it:

  • &frac13 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoon shallot minced
  • 1 ½ teaspoon Dijon mustard
  • ½ teaspoon lemon zest
  • ½ teaspoon granulated sugar (or honey)
  • 2 tablespoons white balsamic vinegar

It takes just minutes to make and adds so much flavor to this salad!


  • Prepare your ingredients (chops, slice, mince)
  • Make the dressing first and keep it in a jar in the fridge
  • Toss the greens and bottom layer of the salad with the dressing before assembling the remaining salad ingredients.
  • Drain the tuna before using.
  • To make this in advance or for meal prep: Assemble the salad bowl and dress it up before serving.
  • Use quality olive oil here since it’s the bulk of the flavor along with the herbs. Get yourself some Mina olive oil which is the one I use.
  • Leftover Tuna Salad makes the best healthy lunches next day!

How long does tuna salad recipe last ?

This healthy tuna salad can last in the fridge anywhere between 3-5 days. This depends on the ingredients you’re using. Tomatoes usually make it last less. Avoid watery ingredients to stretch out the salad to 5 days in the fridge.

Is Tuna Salad Healthy?

The Mayo loaded tuna salad is not my choice for healthy salad at all. This version is bright, tasty, satisfying and much healthier.

Can you Freeze Tuna Salad?

For this recipe, YES you can freeze the tuna fish drained out of the can drizzled with the dressing. We can’t freeze the salad as it is with the fruits and veggies.

I don’t however freezing since you can make this salad ahead of time and keep it in the fridge.

How to Make a Tuna Sandwich?

Turn this tuna salad recipe into a tuna sandwich simply by picking your favorite type of bread. Load the salad into the bread and wrap it up!

Watch the video: Σαλάτα με Τόνο, Ρύζι u0026 Φακές. Άκης Πετρετζίκης (May 2022).


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