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
- 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)
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.
The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
There is no extra cost to you for clicking! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!