How to Make the Perfect Tuna Salad with Dijon Mustard and Dill Relish

Name: Tuna Salad with Relish and Dijon Mustard
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cans tuna ((drained, 7 ounces each)); 2-3 tablespoons Dijon mustard ((adjust to taste)); 3 tablespoons dill relish; ¾ cup mayonnaise ((Hellman's or Best)); salt and pepper to taste

Of course, there are a million ways to make tuna salad, but this one is our favorite. This tuna salad with relish and Dijon mustard offers a delicious new take on the traditional recipe. In about 10 minutes, you can have a creamy, tangy salad perfect for piling onto sandwiches, tossing into salads, or enjoying with crackers as a snack.

The Dijon mustard gives it a bit of a kick, while the dill relish adds a bright, tangy twist that makes the dish stand out. The best part? It tastes even better after chilling in the fridge for a while, making it an excellent choice for meal prep or enjoying the leftovers the next day.

A close-up view of the tuna salad served on a lettuce leaf, showcasing the creamy texture and ingredients.

Tuna Salad with Relish and Dijon Mustard

Our favorite tuna salad recipe, with lots of flavor.

Prep Time 10

Total Time 10

Serving Size

Equipment

Mixing bowl (medium or large)
Spoon or spatula
Measuring spoons

Ingredients

2 cans tuna (drained, 7 ounces each)
2-3 tablespoons Dijon mustard (adjust to taste)
3 tablespoons dill relish
¾ cup mayonnaise (Hellman's or Best)
salt and pepper to taste

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 meld. Serve as a sandwich, over a fresh green salad, or with crackers.
Tip: This tuna salad is great for meal prep and can be stored in the fridge for up to 3 days!

Notes

Choose solid white albacore tuna if possible—it’s firmer and tastes milder than the chunk light variety, which improves the salad’s flavor and feel.

If you like a bit of tang, Dijon mustard is great. But for a less sharp taste, try yellow mustard or grainy mustard for some texture. Adjust how much you use to suit your taste.

Start with a bit of mayo and add more as you like. Mix in some Greek yogurt instead of all mayo for a healthier choice.

Don’t forget salt and pepper to enhance the taste. After adding the tuna, try and tweak the seasonings to get it right before serving.

This recipe is pretty adaptable! Mix in chopped celery, red onion, or hard-boiled eggs for more texture and taste. A bit of lemon juice can make it fresher.

Adding finely chopped dill or parsley can give a fresh, herby flavor that goes well with the salad.

I was inspired to create this recipe to recreate the tuna salad from Panera, but I think mine turned out even better. This recipe is also quite heavy on the mayonnaise. So, if you’re wondering why the tuna salad from delis and restaurants tastes much better than homemade? That’s the secret.

I now make a batch every Sunday for my lunches throughout the week. I love it in sandwiches, on top of a fresh salad, or just alongside crackers for a simple snack or light lunch.

Adding a spoonful of jalapeño relish is a great way to kick things up a notch for those who like a bit of heat. It blends perfectly with the creamy texture of the tuna salad while adding a spicy twist.

I hope it becomes a favorite for you, too.

Tips for the Best Delish Tuna Salad

Keep the mayo and tuna cool in the fridge for the best texture. It makes the salad come together fast and keeps it cool, perfect for hot days.
Make sure to get all the water out of the tuna to keep your salad from getting soggy. Just press it lightly with a fork to squeeze out the extra water, which is especially important if your tuna comes in water.
When adding the tuna to the mix, do it gently so you don’t break it up too much. You want the tuna to stay in nice chunks, not turn into a paste.
After everything is mixed, don’t stir it too much. Overdoing it can make the tuna too soft. Just fold everything in softly to maintain the right consistency.
Though you can eat it immediately, letting the tuna salad sit in the fridge for about 15 minutes before serving helps the flavors mix well and enhances the taste.
If you’re making a sandwich, pick a bread that can handle the creamy salad without falling apart, like a tough sourdough or a soft bun. For crackers, choose something simple and crunchy, like water crackers, that won’t compete with the taste of the tuna.

Key Ingredients and Tools

Here’s what you need to make your salad a success and why these ingredients matter:

Ingredients for tuna salad laid out on a marble counter, including a can of Kirkland Albacore solid white tuna in water, a jar of dill relish, a bowl of mayonnaise, and measuring spoons with mustard and spices.

Dijon mustard: Easy to find in the store’s condiment section. It adds a nice, tangy kick with the creamy mayo and tuna. Plain yellow mustard is a fine substitute if you’re not into sharp flavors.
Dill relish: Located near the pickles. It brings a lively flavor that balances out the creamy parts. If you’re into sweeter tastes, try using sweet pickle relish instead. Try my simple and classic Dill Pickle Relish recipe if you want a homemade option.
Solid white albacore tuna: Check the canned fish aisle. This type is less mushy and has a lighter taste than the chunk-light version, which improves the salad’s overall feel and taste. Choose chunk light tuna if you like a more pronounced flavor or softer texture.
Mayonnaise: Any good brand works, like Hellman’s or Best. It’s crucial for that creamy taste. For a healthier option, you can use Greek yogurt instead.

These basics are simple but make all the difference in getting the salad just right. Feel free to tweak things here and there, but these core items enhance the flavor and texture.

Serving Suggestions

You can serve this salad with crackers, fresh salad greens, toasted sourdough bread, pita chips, or sliced cucumber and bell peppers.

Troubleshooting and Help

Can I make this with less mayo?

Definitely! You can cut back on the mayo and add a bit of Greek yogurt if you want a lighter option. Just taste as you go and adjust to your preference.

Can I add other ingredients to the salad?

Of course! This recipe is super flexible. For extra crunch and flavor, you can toss in chopped celery, hard-boiled eggs, or some red onion. It’s easy to make it your own! If you’re looking for a sweeter flavor profile, swap out the dill relish for a sweet cucumber relish. It adds a milder, sweeter touch while still delivering that classic tang.

Can I use tuna packed in oil instead of water?

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.

Is there a way to make this salad dairy-free?

Yes! Make sure your mayonnaise is dairy-free (many are, but double-check the label), and you’re good to go. The rest of the ingredients are naturally dairy-free.

What’s the best way to serve this as a low-carb option?

If you want to keep it low-carb, try serving the tuna salad in lettuce wraps or on top of sliced cucumbers or bell peppers. It’s fresh, light, and still packed with flavor.

How can I make this recipe vegetarian?

For a vegetarian version, you can substitute tuna with chickpeas. Mash them and follow the rest of the recipe as is. The chickpeas offer a similar texture with a nutty flavor.

Can I make this ahead of time?

Definitely! This tuna salad gets better after sitting in the fridge for a while, so feel free to make it a day ahead. Just stir it a quick before serving.

How else can I use this tuna salad?

This salad is super versatile! Mix it into a pasta salad, stuff it into avocados, or even use it to fill wraps with added veggies like spinach or cucumbers for a quick, easy meal.

Storage Instructions

To store this dish, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 days. Before serving leftovers, stir well to redistribute the ingredients.

Unfortunately, this tuna salad does not freeze well. The mayonnaise will separate and change texture when thawed, which affects the quality. It’s best enjoyed fresh or within a few days of making it!

For more tips on properly storing and handling leftovers, check out these leftover food safety guidelines to keep everything fresh and safe.

This salad is a quick and tasty recipe you can whip up in 10 minutes, making it perfect for when you’re short on time. Its smooth and zesty taste makes it a great choice for a quick lunch, snack, or a light dinner. You can enjoy it in a sandwich, on a salad, or with some crackers. Prepare it in advance to have it ready for the week, and don’t hesitate to add your favorite ingredients. It’s easy, trustworthy, and fulfilling, making this tuna salad a must-have in your meal rotation!

How to Make the Perfect Tuna Salad with Dijon Mustard and Dill Relish