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This classic tuna fish salad makes one of my all-time favorite sandwiches. I love how flavorful this tuna fish salad is and it only requires just a few simple ingredients. It’s my go-to recipe when I need a quick and easy lunch during the work week. Just open a can of tuna, drain, chop and stir all the goodness together.
Mama got me hooked on tuna fish salad when I was little. On Friday nights when daddy had hunting club suppers or ate with the other men folks in the neighborhood she would make us tuna fish salad sandwiches for supper. Besides the nights she fried hamburgers in a skillet and served them on square bread, this was probably one of my favorite sandwiches and I have been making tuna fish salad ever since.
This simple recipe for classic tuna fish salad is made with canned tuna, mayonnaise, and a celery and homemade sweet pickle relish. With only a few ingredients you can have a simple tuna salad that’s perfect for as is in a sandwich, wrap, or served as an appetizer!
To me, it’s the sweet pickles and the extra bit of pickle juice added in that really sets this tuna salad recipe off. They are made from the same sweet pickle recipe I shared a while back, giving this tuna salad a sweet and tangy crunch along with the celery.
What, no hard boiled eggs, you asked?
Not in this recipe. 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.
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. But I want to warn you, it’s hard to not eat this tuna fish salad right away!
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
- A light sprinkle paprika for presentation (optional)
Instructions
- Using a hand-held chopper or knife, chop the pickles and celery in a medium bowl, until you get a chunky relish. Drain the can of tuna and add to the relish with 1 tablespoon of mayonnaise. Stir and add more mayonnaise if needed to get to the desired consistency. Finally, add in about ½ to 1 tablespoon of the sweet pickle juice to the tuna fish salad; stir well.
- 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!