Of course, there are a million ways to make tuna salad, but this one is my favorite. Ready in 20 minutes and perfect for piling onto sandwiches, tossing into salads, or enjoying with crackers as a snack.
It tastes even better after chilling in the fridge for a while, making it an excellent easy dinner recipe for meal prep.
Table of Contents
Ingredients and Tools You’ll Need
Get solid white albacore tuna instead of the chunk-light version. It’s less mushy and has a lighter taste. Get the good mayo brand here like Hellman’s or Best. For the relish you can use a simple dill relish, a sweet cucumber relish or add a bit of jalapeño relish for a little heat.
Heart’s Content Farmhouse 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. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.
FREE FOR SUBSCRIBERS
Fall Harvest Cookbook
Subscribe (free!) to my newsletter to receive this PDF + dozens of others in my printable library. You’ll also get emails you’ll truly love, with a weekly meal and so much more.
This make 4 servings. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Mixing bowl (medium or large)
- Spoon or spatula
Ingredients
- 2 cans tuna (drained, 7 ounces each) White Albacore is best
- 2-3 tablespoons Dijon mustard (adjust to taste)
- 3 tablespoons dill relish
- ¾ cup mayonnaise (Hellman’s or Best)
- salt and pepper to taste
How to Make Tuna Salad
Step One: Mix the Dressing. Put the mayo, Dijon, and relish in a bowl. Stir it up. Done.
Step Two: Add the Tuna. Drain your cans and dump the tuna in. Break it up with a fork while you mix it all together. Taste it and add salt and pepper. Add more mustard if you want more kick.
Step Three: Chill. Stick it in the fridge for 10 minutes so the flavors mix together properly.
Eat it however you want – sandwich, crackers, salad. It keeps for 3 days.
Serving & Storing
You can serve this salad with crackers, fresh salad greens, toasted sourdough bread, pita chips, or sliced cucumber and bell peppers.
Store this in the fridge in an airtight container for 3 days. Give it a stir before serving.
Questions and Troubleshooting
Yes, our family is a crew of may0 lovers, but you can cut back on the mayo.
This recipe is super flexible. You can toss in chopped celery, hard-boiled eggs, or some red onion.
Yes, you can! Just make sure to drain it well. Tuna in oil will give the salad a richer flavor, while tuna in water keeps it lighter.
More Salads Perfect for Meal Prep
- Enjoy cold cucumber chicken salad in the summer on a croissant.
- Cranberry pecan chicken salad is sweet and crunchy. Great for lunch through the week.
- This southwest cowboy rice salad is an easy side to have on hand for BBQ season.
Printable Recipe
Dijon and Relish Tuna Salad
Equipment
- Mixing bowl (medium or large)
- Spoon or spatula
Ingredients
- 2 cans tuna (drained, 7 ounces each) White Albacore is best
- 2-3 tablespoons Dijon mustard (adjust to taste)
- 3 tablespoons dill relish
- ¾ cup mayonnaise (Hellman's or Best)
- salt and pepper to taste
Save This Recipe
I’ll send you a link so you can find it later.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Prepare the dressing. Combine the mayonnaise, Dijon mustard, and dill relish in a large mixing bowl. Stir until well blended. You can adjust the amount of mayonnaise depending on your preference for a creamier or lighter salad.
- Add the tuna. Gently fold in the drained tuna, flaking it with a fork as you go. Taste and adjust the seasoning with salt and pepper to your liking.
- Chill and serve. For the best flavor, refrigerate the tuna salad for 10-15 minutes to allow the flavors to combine. Serve as a sandwich, over a fresh green salad, or with crackers.
Notes
Nutrition
More to Explore
Red Hot Cinnamon Pickles (Canning Recipe)
Farmhouse-Style Pecan Pie Cobbler
Stop Rushing Christmas: The Case for Waiting
Soft Molasses Sandwich Cookies (Buttercream Filling)
Loved It? Share it!