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This classic tuna fish salad makes one of my all-time favorite sandwiches. I love how flavorful it is.
Mama got me hooked (pun intended) on tuna fish salad when I was little. On Friday nights my daddy had hunting club suppers or ate with the other men folks in the neighborhood. Mama would make us tuna fish salad sandwiches for supper. Other nights she fried hamburgers in a skillet and served them on square bread. I have been making both ever since!
Why You’ll Love This Recipe
- Simplicity: It’s my go-to recipe when I need a quick and easy lunch during the workweek.
- Make-Ahead: For best results, make this recipe ahead. Tuna salad is always better after the flavors of the ingredients have time to meld together in the refrigerator overnight.
- Few Ingredients: Just open a can of tuna, drain, chop, and stir all the goodness together.
- Versatility: can be used in a sandwich, wrap, or served as an appetizer on crackers.
Ingredients Needed To Make Classic Tuna Salad
Classic tuna fish salad requires just a few simple ingredients:
- Tuna Fish: fresh or canned packed in water, drained
- Celery: gives texture and crunch
- Sweet Pickles: slices cut into relish + some of the pickle juice. To me, it’s the sweet pickles and the extra bit of pickle juice in this tuna salad that really sets off. The sweet pickles are the ones I make myself. They give this salad a sweet and tangy crunch along with the celery.
- Mayonnaise: Personally I love the taste of Sir Kensington’s mayonnaise, but use your favorite.
- Paprika: A light sprinkle of paprika on top for presentation purposes only. (optional)
Add-Ins:
Just recently I adapted her recipe to include a little bit of diced red onion and jalapeno peppers which sends it over the top!
- Red Onion: I love the savoriness and the slight sweetness diced red onions add to this salad. (optional)
- Jalapenos: I have some sweet pickled jalapenos. They are totally optional but if you love spicy food, try a few diced jalapenos in your tuna salad.
How To Make Classic Tuna Fish Salad
- Use a hand-held chopper, to chop the pickles and celery (red onion and jalapenos, if using) in a medium bowl, until you get a chunky relish. Alternatively, if you don’t have a hand-held chopper, dice the relish ingredients with a knife.
- Drain the can of tuna and add to the relish with 1 tablespoon of mayonnaise. Stir in more mayonnaise if needed to get to the desired consistency. (I found 2 tablespoons is about the right amount for one 5-ounce can of tuna.)
- Finally, add about ½ to 1 tablespoon of the sweet pickle juice to the tuna fish salad; stir well to combine.
How To Serve Tuna Fish Salad
Serve this tuna fish salad plain as is, served up on toasted sandwich bread. If you are looking for a low carb option, you can serve this tuna fish salad on a romaine or Boston lettuce leaf for a tuna salad wrap.
What About Hard-Boiled Eggs?
Not in this recipe, but feel free to add them. That’s because my mama doesn’t eat eggs. She never has, so she never included eggs in any of her salads, so I never add eggs to my salad recipes either. However, feel free to add them in for that special touch you’re are looking for.
How Do I Make Classic Tuna Salad Lighter?
To make classic tuna salad light swap out the mayonnaise with a ripened avocado. The creamy texture of the avocado is similar to mayonnaise without all the calories.
Another option is to use plain Greek Yogurt instead of mayonnaise. I prefer avocado, but feel free to use yogurt if you love it.
I hope you’ll enjoy this tuna recipe as much as I do. If so, comment below!
Classic Tuna Fish Salad
Ingredients
- 5 to 6 ounces tuna fresh or canned packed in water, drained
- 1 stalk celery
- 4 to 5 sweet pickle slices + 1 tablespoon pickle juice
- 1 to 2 tablespoons mayonnaise
- 1 sprinkle paprika for presentation (optional)
Add-Ins:
- 1 tablespoon red onion diced
- 1 teaspoon sweet pickled jalapenos minced
Instructions
- Use a hand-held chopper, to chop the pickles and celery (red onion and jalapenos, if using) in a medium bowl, until you get a chunky relish. Alternatively, if you don't have a hand-held chopper, dice the relish ingredients with a knife.
- Drain the can of tuna and add to the relish with 1 tablespoon of mayonnaise. Stir in more mayonnaise if needed to get to the desired consistency. (I found 2 tablespoons is about the right amount for one 5-ounce can of tuna.)
- Finally, add about ½ to 1 tablespoon of the sweet pickle juice to the tuna fish salad; stir well to combine.
Serving Classic Tuna Fish Salad:
- Serve this tuna fish salad plain as is, served up on toasted sandwich bread. If you are looking for a low carb option, you can serve this tuna fish salad on a romaine or Boston lettuce leaf for a tuna salad wrap.
Notes
Nutrition
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We do basically that same recipe, using salmon instead. But tuna is good too! This makes a really nice summer sandwich or a spread for crackers.
Thanks, Diane. I’ve just recently tried it with salmon. Also a good choice!
So funny…I just made tuna fish salad last weekend when B.O.B. Bob and I were starving. I had just emptied the old pantry and filled the new one, so I new I actually had a can of tuna around to make something. Sadly, I didn’t have any celery…I made him pick me some up at the market though…so that we can do it all again this weekend!
Gotta have that crunch! David hates it, but loves eggs instead. Needless to say, we both make our own version…lol!
Very nice. I also like adding capers. Always wondered why it’s called tuna fish salad, when it’s not chicken poultry salad!
Lol! you’ve brought up a very good point Mimi! I love capers and will try adding some in next time. Thanks for stopping by! 🙂
I have never added pickles to my tuna, I must try this! I add onion or scallion sometimes, or chives. Love tuna, yummmm!!
I don’t really like tuna, but in this recipe it does seem appealing. Think I’ll give it a try during the week!
Hi Diego! If it’s the fishiness of the tuna that you don’t like then this tuna fish salad will definitely be a way that you can enjoy tuna. I hope you enjoy it!