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Easy tuna salad sandwich with lettuce, dill pickles, celery, red onion, and fresh herbs on whole grain bread.
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Easy Tuna Salad Recipe

This easy tuna salad recipe is creamy, fresh, and packed with flavor from crunchy celery, dill pickles, Dijon mustard, and a touch of lemon. It comes together in minutes and is perfect for sandwiches, wraps, lettuce cups, or crackers.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad recipes
Cuisine: American
Keyword: Easy Tuna Salad Recipe, tuna salad with dill pickles
Servings: 4
Author: Tatiana

Ingredients

  • 2 5-ounce cans tuna packed in water drained well
  • 1 celery stalk finely diced
  • 2 tablespoons finely diced red or yellow onion
  • ⅓ cup mayonnaise
  • 1-2 tablespoons finely chopped dill pickles
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • 1 teaspoon fresh dill finely chopped
  • ¼ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper optional
  • Salt to taste

Instructions

  • Drain the tuna very well, then add it to a medium bowl and break it into flakes with a fork.
  • Add the celery, onion, mayonnaise, dill pickles, lemon juice, parsley, Dijon mustard, garlic powder, dill, black pepper, and cayenne.
  • Stir until well combined. Taste and season with salt as needed.
  • For the best flavor, cover and refrigerate for 30 minutes before serving.
  • Serve in sandwiches, wraps, lettuce cups, or with crackers.

Notes

  • Drain the tuna well: Excess liquid can make the salad watery and dilute the flavor.
  • Adjust the mayonnaise: Start with ⅓ cup and add a little more if you prefer an extra-creamy tuna salad.
  • Use dill pickles: They add tangy flavor and crunch without making the salad overly sweet.
  • Salt to taste: Tuna, mayonnaise, and pickles can already be salty, so taste the salad before adding salt.
  • Let it chill: Refrigerating for about 30 minutes allows the flavors to blend, but you can serve it right away if needed.
  • Make ahead: Store the tuna salad in an airtight container in the refrigerator for up to 3–4 days.

Nutrition

Calories: 209kcal | Carbohydrates: 1g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 350mg | Potassium: 181mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg