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Epicurious

Classic Tuna Salad

3.0

(2)

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Photo by Emma Fishman, Food Styling by D'mytrek Brown

Editor’s note: This recipe was originally published on June 30, 2015 and was updated by Samar Lazzari in December 2020.

This classic tuna salad recipe doesn’t try to fix what isn’t broken. It has all the essentials for turning canned tuna (preferably oil-packed and salted) into something truly compelling. Just-enough mayo, capers, and lemon for brightness, celery and onion for crunch, and mustard and (optional) hot sauce for a little extra flavor intrigue. Feel free to sub Greek yogurt for mayo, or pickle relish instead of capers.

Recipe information

  • Yield

    2 large or 4 small servings

Ingredients

¼ small red onion, finely chopped
1 celery stalk, finely chopped
6 Tbsp. mayonnaise
2 Tbsp. coarsely chopped parsley or cilantro
2 Tbsp. drained capers, finely chopped
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. hot sauce (optional)
Kosher salt, freshly ground pepper
1 5-oz. can tuna, preferably oil-packed and salted, drained
Bread or salad greens (for serving)

Preparation

  1. Step 1

    Using a fork, mix onion, celery, mayonnaise, parsley, capers, lemon juice, mustard, and hot sauce (if using) in a medium bowl. Season with salt and pepper.

    Step 2

    Mix in tuna, breaking up any large pieces, until well combined. Taste and season with more salt and pepper if needed. Serve on toast or salad.

    Do ahead: Tuna salad can be made 3 days ahead. Cover and chill.

TagsSaladAmericanTunaFishSeafoodEasyMainDairy FreeLunchBon Appétit
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