Kitchen notes · a little help before you start
Easy Tuna Salad
Tuna salad has an inviting little crunch when celery, red onion and pickles are folded through the creamy fish. Lemon and Dijon give the dressing a tangy edge.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Whisk dressing smooth
Mix mayonnaise, lemon juice, Dijon, salt and pepper until smooth before folding in the tuna and vegetables.
2. Fold gently
Gently fold the tuna and chopped additions into the dressing until coated rather than stirring them vigorously.
3. Taste after combining
Adjust salt and pepper after the tuna mixture is coated, before serving it immediately or refrigerating.
Get to know the ingredients
Drained tuna
Drain the canned tuna before folding it into the smooth dressing with the chopped vegetables and pickles.
Fine celery dice
Finely diced celery provides small crunchy pieces through the salad instead of larger chunks in the creamy mixture.
Optional parsley
Chopped fresh parsley is optional, folded into the salad with the tuna and other additions if you use it.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Easy Tuna Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve or refrigerate
After the final seasoning check, serve right away or refrigerate the tuna salad until you are ready to eat.
A little more help as you go
Prepare chopped additions first
Dice the celery and onion finely and chop the pickles before folding everything into the prepared dressing.
Dijon in the dressing
Whisk the mustard with the mayonnaise and lemon rather than adding it separately after the tuna is mixed.
A few questions you might have
Do I drain the tuna?
Yes, the listed canned tuna is drained before it is added to the dressing and chopped vegetables.
Is parsley required?
No, fresh parsley is optional; fold it in with the tuna and chopped additions if you choose to use it.
Can I serve the salad immediately?
Yes, the final directions allow serving it right away or refrigerating it until you are ready to eat.
When should I adjust salt and pepper?
Taste after gently folding the tuna and chopped ingredients into the dressing, then adjust seasoning if needed.
Should I mix the mayonnaise straight with the fish?
Whisk it with lemon, Dijon and seasonings first until smooth, then gently fold in tuna and the chopped additions.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
