Oh, the wonderful dishes that can be created out of canned tuna. Honestly, I think tuna in a can is a bit underrated. Growing up, I loved a simple tuna and mayo mixture on soft bread. As an adult however, I yearn for a more elevated version of my go-to childhood sandwich. So, I developed this not so classic tuna recipe using fresh, crunchy vegetables with a creamy dijon mayo base. Additionally, this lunch favorite is super easy and quick to prepare. Hope you enjoy my recipe for The Best Canned Tuna Salad.
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THE BEST CANNED TUNA FOR SALAD
Honestly, there are so many canned tuna brands and species of tuna to pick from as an ingredient for tuna salad. The most common types of canned tuna fish include:
- yellow fin tuna
- albacore tuna
- skipjack tuna
Water vs. Oil
Although I love a great tuna packed in oil, I would suggest using canned tuna fish packed in water for this Tuna Salad recipe. Canned tuna packed in oil is a great option for a No Mayo Tuna Salad recipe.
Chunk vs. Solid Canned Tuna
Both, chunk tuna and solid tuna fish are great options for this classic tuna salad recipe. In my opinion, I would base this decision on price.
Sustainability and Dolphin-Safe Tuna
When selecting a canned tuna for consumption, use the motto, “know before you buy.” Choose a sustainable tuna fish that is dolphin-safe.
TIPS ON MAKING THE BEST CANNED TUNA SALAD
Want to make the best tuna fish salad recipe? Follow these helpful tips:
- thoroughly drain the tuna (no one likes a watery tuna salad)
- allow the diced celery and onions to lay on paper towels for a few minutes to soak up any excess moisture
- for added flavor, dice up a few celery leaves
- feel free to leave out the diced jalapeño, or replace with crushed red pepper flakes
- knife cuts are important…be consistent
- sweet relish is a great substitute for dill relish
- use a quality mayonnaise and incorporate slowly (you may, or may not use the suggested recipe amount)
- prior to serving, allow the tuna salad to chill in the fridge for about an hour
- add hardboiled eggs, if you so desire
- if you are not a fan of canned tuna, substitute with canned chicken or rotisserie chicken for a wonderful chicken salad recipe
HOW TO SERVE THE BEST CANNED TUNA SALAD
Believe me, this quick and easy Canned Tuna Salad, is perfect right out of the bowl. However, below are a few alternative serving suggestions:
- on crackers
- as a sandwich on bread, toast, muffins and or croissants
- with lettuce, or other greens
- filled into endive cups
- inside of a hollowed out tomato, or with tomato slices
- filling for a hollowed out avocado
- tuna melt
- topped on cucumber slices
HOW TO STORE TUNA SALAD
This classic lunch salad should not stay out of the fridge longer than two hours given the use of mayo. Store in an airtight container in the the fridge. Tuna salad will keep for about three days, making this tuna lunch favorite, perfect for meal prep. Additionally, I would NOT recommended storing this salad in the freezer.
Print
The Best Canned Tuna Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Enjoy an elevated version of a traditional tuna salad recipe using fresh, crunchy vegetables with a creamy dijon mayo base. The addition of diced jalapeño is the perfect amount of heat! This lunch favorite is also super easy and quick to prepare. Make extra. Tuna salad will last up to three days in the fridge.
Ingredients
- 18 ounces (approximately 4 small cans) albacore tuna in water (chunked or solid)
- 1 celery stalk, small dice
- 1 tablespoon celery leaves, chopped
- 2 tablespoons red onion, small dice
- 1 small jalapeño, small dice
- 2 teaspoons dill or sweet relish
- 1 tablespoon dijon mustard
- 3/4 to 1 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Thoroughly drain the tuna. Add to a large bowl.
- Dice the celery and red onions. Allow to sit on paper towels for a few minutes to drain any excess moisture.
- Add to the tuna along with the remaining ingredients, except the mayonnaise, salt and pepper.
- Incorporate the mayo a little bit at a time. You may or may not use it all. (based on how creamy you prefer).
- Season with kosher salt and black pepper.
- Mix thoroughly. Add more mayo, if needed.
- Refrigerate for at least an hour before serving.
- ENJOY using the serving suggestions in post.
Notes
SEE POST FOR NOTES AND TIPS!
- Prep Time: 10 minutes
- Category: Lunch
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 serving
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