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A tuna salad sandwich cut in half on a wooden cutting board with lettuce and tomato.

Classic Tuna Salad

A creamy, well-drained tuna salad made with celery, red onion, and a touch of lemon and mustard for balance. Ready in 25 minutes with no cooking required.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Lunch
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • - 2 5-ounce cans tuna packed in water, drained well (about 2 cups drained tuna)
  • - 1/3 cup mayonnaise
  • - 2 stalks celery finely diced (about 1/2 cup)
  • - 3 tablespoons red onion finely minced
  • - 1 tablespoon fresh lemon juice
  • - 1 teaspoon Dijon mustard
  • - 1/4 teaspoon black pepper
  • - Salt to taste

Method
 

  1. Drain the tuna by pressing it firmly with the can lid or through a fine-mesh strainer until it stops dripping.
  2. Flake the drained tuna in a mixing bowl with a fork until no large chunks remain.
  3. Add the diced celery and minced red onion to the bowl.
  4. Add the mayonnaise, lemon juice, Dijon mustard, and black pepper.
  5. Fold gently until combined and the mixture holds its shape when pressed with a fork.
  6. Taste and season with salt as needed.
  7. Cover and chill for at least 15 minutes before serving.

Notes

Not recommended for freezing, as the mayonnaise separates when thawed. Keeps refrigerated in an airtight container for 3 to 4 days. Tuna, celery, and onion can be prepped up to a day ahead and mixed with the mayo closer to serving.