Classic Creamy Tuna Salad

Creamy, crunchy, fresh, and packed with protein, this easy tuna salad comes together in minutes. It’s perfect for sandwiches, lettuce wraps, cucumber boats, crackers, or a quick low-carb lunch.

Ingredients

Servings: 4

2 cans (5 oz / 142 g each) tuna in water, drained well
⅓ cup mayonnaise
¼ cup plain Greek yogurt
1 celery stalk, finely diced
2 tbsp red onion, finely diced
2 tbsp dill pickles, finely chopped
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tbsp fresh parsley or dill, chopped
¼ tsp garlic powder
¼ tsp black pepper
¼ tsp salt, or to taste
½ tsp dried dill, optional
1–2 tbsp pickle juice, optional
Instructions
Drain the tuna: Drain the tuna very well. For a less watery salad, gently press the tuna against the strainer to remove excess liquid.
Flake the tuna: Place the tuna in a medium mixing bowl and break it apart with a fork.
Make the dressing: In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, black pepper, salt, and dried dill.
Add vegetables: Add celery, red onion, and chopped pickles to the tuna.
Combine: Pour the dressing over the tuna mixture and gently stir until everything is evenly coated.
Adjust the flavor: Taste and add more lemon juice, pickle juice, pepper, or salt if desired.
Chill: Cover and refrigerate for 20–30 minutes before serving. This allows the flavors to blend.
Low-Carb Serving Ideas

For a low-carb meal, serve your tuna salad with:

Lettuce cups
Cucumber slices
Cucumber boats
Bell pepper halves
Avocado
Low-carb tortillas
Celery sticks
Mixed greens
Pepper jack cheese slices

You can also make tuna salad lettuce wraps by placing a few spoonfuls inside large romaine or butter lettuce leaves.

Classic Sandwich

Spread tuna salad between two slices of your favorite bread with lettuce and tomato.

For extra crunch, add cucumber slices or shredded lettuce.

Easy Variations
Avocado Tuna Salad

Replace half the mayonnaise with mashed avocado for a creamy variation.

Spicy Tuna Salad

Add:

1–2 tsp hot sauce
¼ tsp cayenne
Chopped jalapeño
Mediterranean Tuna Salad

Replace some of the mayo with Greek yogurt and add:

¼ cup cucumber
2 tbsp Kalamata olives
2 tbsp feta
Fresh dill
Lemon juice
Sweet & Crunchy

Add:

¼ cup finely diced apple
2 tbsp chopped walnuts or pecans
A few dried cranberries

Nut note: If adding nuts, the recipe is no longer nut-free.

Approximate Nutrition

Per serving, based on 4 servings:

Calories: ~270
Protein: ~28 g
Fat: ~15 g
Carbohydrates: ~4 g
Fiber: ~1 g
Net Carbs: ~3 g
Sugar: ~2 g
Sodium: ~550–700 mg

Nutrition varies depending on the tuna, mayonnaise, yogurt, pickles, and portion size.

Allergy & Dietary Information

Gluten-free: Yes, when all packaged ingredients are certified gluten-free.

Low-carb: Yes.

Keto-friendly: Yes, when served without regular bread or other high-carb sides.

Nut-free: Yes, as written. There are no peanuts or tree nuts in the basic recipe. If preparing for someone with a serious nut allergy, check the labels of mayonnaise, mustard, pickles, and other packaged ingredients for cross-contact warnings.

Dairy-free: Not as written because of the Greek yogurt. Use dairy-free yogurt or replace it with additional mayonnaise.

Egg-free: Use an egg-free mayonnaise.

Tuna Salad Q&A
Can I use tuna packed in oil?

Yes. Tuna packed in oil has a richer flavor. Drain it thoroughly before mixing.

Can I use Greek yogurt instead of mayonnaise?

Yes. You can replace some or all of the mayonnaise with plain Greek yogurt. The result will be lighter and tangier.

Why is my tuna salad watery?

Usually the tuna wasn’t drained enough, or watery vegetables were added. Drain the tuna thoroughly and pat ingredients such as pickles and cucumber dry before adding them.

Can I make tuna salad ahead of time?

Yes. It actually tastes better after chilling for a little while. Prepare it several hours ahead and refrigerate until ready to serve.

How long does tuna salad last?

Keep it refrigerated in a sealed container and use within 3–4 days. Don’t leave it sitting at room temperature for extended periods.

Can I freeze tuna salad?

Freezing isn’t recommended. Mayonnaise and fresh vegetables can separate and become watery after thawing.

What kind of tuna is best?

Chunk light tuna is usually softer and more affordable, while solid or chunk white/albacore tuna has a firmer texture and milder flavor.

Can I add boiled eggs?

Absolutely. Add 1–2 finely chopped hard-boiled eggs for extra protein and a richer texture.

Can I add cheese?

Yes. Cheddar, pepper jack, Swiss, or feta can work well.

Can I make it without pickles?

Yes. Add a little extra celery, cucumber, relish, or a splash of lemon juice for brightness.

Is tuna salad good for meal prep?

Yes. Portion it into airtight containers and refrigerate. Keep bread, lettuce, crackers, or other serving ingredients separate until you’re ready to eat.

Recipe Card

Prep Time: 10 minutes
Chill Time: 20–30 minutes
Total Time: About 30–40 minutes
Servings: 4
Difficulty: Easy

Best tip: For the creamiest tuna salad with the best texture, drain the tuna extremely well and finely dice the vegetables.