Tuna Salad Recipe
A classic tuna salad with well-drained tuna, mayonnaise, green onions, parsley and a splash of cider vinegar for balance.
Contains: Fish · Egg
Mayonnaise formulations vary by brand. Check the label if you have additional allergen or dietary requirements; the base recipe contains fish and egg.
WHY IT WORKS
Why This Recipe Works
01
Drain the Tuna Well
Removing excess liquid keeps the dressing from turning watery and lets the tuna stay well coated.
02
Keep Some Flakes
Folding rather than mashing gives this simple tuna salad a lighter, more appealing texture.
03
Balance the Dressing
A small splash of cider vinegar cuts through the mayonnaise without changing the familiar flavor of a classic tuna salad.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Drain the tuna thoroughly, then transfer it to a medium mixing bowl. Use a fork to break it into large flakes without mashing it smooth.
-
Add the mayonnaise, green onions, parsley, apple cider vinegar, salt and black pepper.
-
Fold everything together gently until the tuna is evenly coated but still has some distinct flakes.
-
Taste and adjust the salt or black pepper if needed. Serve immediately, or cover and refrigerate until needed.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare the tuna salad up to 24 hours ahead, cover it tightly and refrigerate it. Stir briefly before serving and keep it chilled until needed.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Tuna packed in water gives a clean, familiar base for this classic recipe. Drain it very thoroughly before mixing. Mayonnaise varies in salt and tang, so taste the finished salad before adding extra seasoning.
Useful Substitutions
Tuna packed in oil can replace tuna packed in water; drain it well and expect a richer result. Finely chopped chives can replace the green onions, and white wine vinegar can replace the cider vinegar.
INGREDIENT QUALITY
Quality Note
Drain the tuna very thoroughly and keep some larger flakes intact. The texture is noticeably better when the salad is folded together rather than mashed into a smooth paste.
SPEND LESS
Cost-Saving Tip
Compare the price per ounce of single cans and multipacks. Both chunk light tuna and albacore work here, so use the better-value option with the texture you prefer.
COOKING TIPS
Tips
Drain Thoroughly
Let the tuna drain until liquid stops dripping. Excess water is the main reason a simple tuna salad becomes loose after mixing.
Fold, Don’t Mash
Break the tuna into large flakes first, then fold in the dressing. Overmixing can turn the salad pasty.
Season at the End
Canned tuna and mayonnaise vary in saltiness. Mix everything first, then taste before deciding whether the salad needs more salt or pepper.
Keep It Chilled
If you are not serving the tuna salad straight away, cover it and refrigerate it promptly rather than leaving it at room temperature.
MAKE IT LAST
Storing Tuna Salad
Storing
Cover and refrigerate the tuna salad promptly. Use it within 3 to 4 days, and discard it if it has been left at room temperature for more than 2 hours.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Tuna Salad FAQs
What type of canned tuna should I use?
Chunk light tuna gives a softer, more mixed texture, while albacore usually gives larger, firmer flakes. Tuna packed in water works especially well for this straightforward mayonnaise-based salad.
How do I keep tuna salad from becoming watery?
Drain the tuna very thoroughly before mixing. It also helps to fold the ingredients together gently instead of repeatedly stirring and breaking down the tuna.
Can I make tuna salad ahead of time?
Yes. Make it up to 24 hours ahead, cover it tightly and keep it refrigerated. Give it a brief stir before serving.
Can I use tuna packed in oil?
Yes. Drain it thoroughly first. Oil-packed tuna will make the salad richer, so you may find the finished texture feels fuller than when using tuna packed in water.
What can I serve with tuna salad?
Use it in sandwiches or wraps, spoon it onto lettuce, or serve it with crackers. Keep any prepared tuna salad chilled until you are ready to eat.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.