This Easy Tuna Salad is a refreshing twist on the classic. It features a vibrant blend of textures and flavors, combining tuna, mustard, scallions, dill, capers, celery, lemon juice and zest, and Kewpie mayo. Whether you're enjoying it in a sandwich, in a tortilla wrap, or on its own, you can't go wrong!
This is one of our favorite light and easy lunches. Not only is it bursting with flavor, but it is also super easy to make. We love to make a big batch then enjoy it throughout the week in tuna melts, croissants, and wraps.
If you are looking for other hearty salad recipes, check out our Chicken Waldorf Salad and BBQ Chicken Salad.
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Why You'll Love This Tuna Salad Recipe
- Taste - The combination of tuna, kewpie mayo, dill, and capers is mouthwatering and tangy.
- Texture - The salad is creamy with a light crunch.
- Effort - All you need to do is mix everything together then refrigerate it.
Key Ingredients
- Tuna packed in olive oil - The olive oil gives the tuna a richer flavor. Just remember to drain it well. You can use albacore or yellowfin tuna.
- Celery - Celery adds a soft crunch and light grassy flavor.
- Shallot - Shallot adds some sharp onion flavor.
- Fresh dill - Fresh dill is bright and herbaceous.
- Capers - Capers supply a nice briny flavor.
- Lemon juice and zest - Lemon juice and zest brighten up the salad.
- Dijon mustard - Dijon mustard makes the salad tangy.
- Kewpie or regular mayonnaise - We prefer kewpie mayo for its richer flavor but you can use either.
See recipe card for quantities.
Variations
- Pickles - Add pickles or cornichons if you want to make the salad extra briny.
- Protein - Add chopped hard boiled eggs for extra protein.
- Paprika - Paprika will add a smoky kick.
Substitutions
- Greek yogurt - Use Greek yogurt instead of mayo for a lighter healthier option. It also adds a unique tanginess.
- Red onion - Use red onion instead of shallot for a more pungent kick.
- Mustard - Try a different mustard! Some delicious options are honey mustard, English mustard, deli mustard, mustard powder, and more.
- Egg - Add chopped hard boiled egg for extra protein and flavor.
How to Make Tuna Salad
- Prepare tuna - Add tuna to a large mixing bowl and use a fork to break up the fish into small flaky pieces. (Photo 1)
- Mix ingredients - Then add the diced celery, minced shallot, chopped dill, capers, lemon zest and juice, dijon mustard, and mayonnaise to the tuna. Fold the ingredients together until combined. Then season with salt and pepper to taste. (Photo 2 and 3)
- Serve - Enjoy as a salad or in a sandwich, wrap, or lettuce cups. (Photo 4)
Pro tip - Be sure to drain the tuna thoroughly so it doesn't make your salad watery.
Tuna Salad Tips
- Allow the tuna salad to sit in the refrigerator for 30 minutes before serving to allow the flavors to meld together.
- Try the tuna served cold for a refreshing taste.
Recipe FAQs
Our favorites are high quality tuna packed with olive oil, shallot, capers, and herbs like dill.
Draining the tuna thoroughly helps. It also helps to add lemon juice and zest to mask the flavor.
Related Recipes
Did You Like This Recipe?
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📖 Recipe
Easy Tuna Salad
Equipment
- 1 knife
Ingredients
- 2 cans tuna packed in olive oil drained
- ½ cup celery diced, 1-2 celery stalks
- 1 small shallot minced
- 2 tablespoon fresh dill chopped
- 2 teaspoon capers
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard or to taste
- ½ cup kewpie mayo or regular mayo
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Add the tuna to a large mixing bowl and use a fork to break up the fish into small flaky pieces. Add the diced celery, minced shallot, chopped dill, capers, lemon zest and juice, dijon mustard, and mayonnaise to the tuna. Fold the ingredients together until combined. Season with salt and pepper to taste.2 cans tuna packed in olive oil, ½ cup celery, 1 small shallot, 2 tablespoon fresh dill, 2 teaspoon capers, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon dijon mustard, ½ cup kewpie mayo, Kosher salt, Freshly ground black pepper, 1 teaspoon lemon zest
Video
Notes
- Refrigerate leftover tuna salad in an air-tight container for up to 3 days.
- Be sure to drain the tuna thoroughly so it doesn't make your salad watery.
- Let the tuna salad to sit in the refrigerator for a half hour before serving to allow the flavors to meld together.
- Serve the tuna cold so it is extra refreshing.
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