There’s something so refreshing about a simple homemade tuna salad.

It’s creamy, tangy, and packed with crunch, making it a go-to for quick lunches and light dinners.

Whether served in a sandwich, lettuce wrap, or with crackers, it’s always satisfying.

Why You’ll Love This Recipe

It comes together in just 10 minutes with pantry staples.

Celery and onion add a fresh crunch that balances the creamy base.

The seasoning blend and splash of lemon juice brighten up the flavors.

It’s versatile—you can enjoy it in wraps, sandwiches, or even on its own.

What You’ll Need (Ingredient Highlights)

Albacore tuna provides firm texture and mild flavor.

Mayonnaise (or Greek yogurt) gives creaminess and richness.

Celery and onion bring freshness and crunch.

Relish adds a hint of tangy sweetness.

Lemon juice and parsley keep the salad light and vibrant.

Pro Tips Before You Start

Drain the tuna thoroughly to avoid watery salad.

Chill the tuna salad for at least 30 minutes so flavors meld.

Break apart tuna into small flakes for better texture and distribution.

Adjust mayo/Greek yogurt ratio depending on how creamy you like it.

How to Make Homemade Tuna Salad Easy

Step 1 – Drain the tuna

Use the lid of the can or a strainer to press out all excess liquid.

Step 2 – Break it apart

Shred tuna thoroughly with a fork to create small flakes.

Step 3 – Mix ingredients

In a bowl, combine tuna, mayo, celery, onion, relish, lemon juice, parsley, mustard, and seasonings.

Stir until evenly combined.

Step 4 – Chill and serve

Cover and refrigerate for at least 30 minutes before serving.

Enjoy in lettuce cups, sandwiches, wraps, or with crackers.

What to Serve It With

Stuff into pita bread with lettuce and tomato.

Serve over a bed of leafy greens for a light salad.

Pair with crackers for an easy snack.

Wrap in tortillas with avocado slices for a heartier meal.

Variations / Substitutions

Swap mayo for Greek yogurt for a lighter version.

Add chopped pickles instead of relish.

Stir in hard-boiled eggs for extra protein.

Use canned salmon instead of tuna for a twist.

Storage & Leftovers

Store tuna salad in an airtight container in the fridge for up to 3 days.

Stir well before serving as the mixture may separate slightly.

Do not freeze—mayonnaise-based salads don’t hold up well after thawing.

FAQs

Can I make this tuna salad without mayo?
Yes, Greek yogurt works perfectly as a substitute.

What type of tuna is best?
Albacore tuna gives a firm texture, but chunk light tuna works too.

Can I make it ahead?
Absolutely—prepare up to 24 hours in advance and store chilled.

How do I keep tuna salad from being watery?
Drain tuna thoroughly and avoid using watery vegetables.

Can I add more veggies?
Yes, diced bell peppers, cucumbers, or shredded carrots are great additions.

What can I use instead of relish?
Chopped pickles or capers add a similar tangy flavor.

Final Thoughts

This homemade tuna salad is creamy, crunchy, and full of fresh flavor.

It’s quick to prepare, versatile, and makes a healthy, satisfying meal anytime of the week.