Tuna Salad

This tuna salad recipe is creamy, fresh and packed with flavor from herbs, Dijon mustard and lemon juice. Whether you’re making an easy tuna salad sandwich for lunch or prepping ahead for the week, this lighter version delivers classic taste with a healthier twist.

straight on shot of stack of tuna salad sandwich halves on parchment paper


 

Why This Tuna Salad Works

You may have made plenty of tuna salad sandwiches in the past, but this one takes humble canned tuna to the next level. 

  • Full of Flavor – This tuna salad recipe goes beyond the classic tuna salad that just mixes canned fish with mayo, salt, and pepper. Greek yogurt gives it a subtle tanginess, fresh herbs add fresh flavor, and Dijon gives it depth.
  • Room for Creativity – I love this recipe as it is but it also leaves the door open for creative customizations and add-ins. 
  • Crave-Worthy Creaminess – Traditional tuna salad uses just mayonnaise while this kicked-up version incorporated Greek yogurt to make an almost sinfully creamy salad. 
close up of tuna salad on a spoon

Gather This

This tuna salad sandwich is a breeze to whip up in the time it takes to toast the bread. All you need are these simple ingredients. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

  • Canned Albacore Tuna – Whether you use tuna packed in oil or water, be sure to fully drain it. Placing it in a paper towel or cheesecloth can help to drain excess moisture. 
  • Plain Greek Yogurt – I prefer to use full-fat yogurt so that the salad is super creamy, but you can use lowfat if you prefer.
  • Mayonnaise – It’s incredibly easy to make your own homemade mayonnaise, but you can also just use your favorite brand.  
  • Diced red onion
  • Fresh parsley
  • Fresh dill
  • Dijon mustard
  • Fresh lemon juice
  • Salt
  • Pepper
  • Bread
  • Romaine lettuce
  • Sliced tomatoes
  • Sliced avocado
overhead shot of tuna salad ingredients

How to Make Tuna Salad (Step-by-Step)

In just a few minutes, you can have a tuna salad sandwich ready for a quick lunch or dinner.

  1. Combine ingredients. While the bread is toasting, add all of the salad ingredients to a large bowl and mix together until completely combined. Using a fork, break the tuna into smaller pieces.
  2. Spread butter on toasted bread. Spread butter onto one side of each of the slices of bread. 
  3. Add tuna to slice of bread. Top one slice with the tuna salad and spread it out across the surface of the bread. 
  4. Top with second slice of bread. Place the other slice, buttered side down, on top of the tuna. 
  5. Slice and serve immediately or store in the refrigerator until ready to eat. 

Perfect Pairings

When I’m assembling my tuna salad sandwich, I like to add red onions and lettuce. They add bright color and a little crunch — plus the lettuce can act as a barrier between the tuna and bread so the sandwich is less likely to get soggy if you store it. 

I also love to serve this salad with sides like dill pickles and  potato chips or homemade tortilla chips. If you’re trying to squeeze more veggies in, though, you can opt for kale chips, baby carrots, celery or pickled vegetables.  You can also serve it with toasted pita bread or crackers.

And if you want to skip the sides and the bread, you can pile the tuna on top of a simple side salad or a kale salad or wrap it in lettuce leaves to make a tuna salad lettuce wrap.

angled shot of tomato slices on tuna salad sandwich

Mix Things Up!

You can transform this tuna salad in lots of different ways. Here are some ideas and suggestions.

  • Warm – Turn this tuna salad into a tuna melt by spreading it on bread, topping it with cheese, and baking it in the oven or a toaster oven until the cheese is melted and the bread is crispy. Kinda like a crab melt!
  • Pickles – Toss in some diced dill pickles or stir in sweet pickle relish.
  • Type of Tuna – Swap out the light Albacore for your preferred variety of canned tuna. 
  • Mayo and Greek Yogurt – Change up the ratio of these two for a tangier or less tangy salad.
  • Spicy – Add some diced jalapenos or a dash of cayenne pepper powder for a spicy version. 
  • Mediterranean – Fold in some black olives or green olives, capers, roasted red peppers, or sun-dried tomatoes.
  • Hummus – Swap out the mayo and Greek yogurt and use hummus instead. 
  • Avocado – Substitute mashed avocado for some or all of the mayonnaise and Greek yogurt. 

Common Questions About Tuna Salad

What can I mix with a can of tuna?

There are tons of ways to dress up canned tuna. You can mix it with mayo, Greek yogurt, sour cream, mashed avocado, hummus, tzatziki, or just a drizzle of olive oil.
It’s also terrific tossed with diced veggies or pasta.

Why does restaurant tuna salad taste better?

Restaurant tuna may taste better because they are possibly using a much higher quality tuna. However, even if they are using the same type of tuna, a restaurant version of the salad is likely to have a different flavor and superior texture because they often use heavy-duty mayonnaise which has more eggs in it than standard mayonnaise.

Why is tuna salad good for you?

While we aren’t doctors, so we can’t make health recommendations, we can say that tuna is chock-full of nutrients. It’s packed with protein, B vitamins, and omega-3 fatty acids, all of which can be beneficial to your health.

More Simple Protein-Packed Salads

Whether for lunch or dinner, I love a good salad! Here are some of my favorites.

angled shot of stack of tuna salad sandwich halves on parchment paper

BEST Tuna Salad Recipe

3.34 from 12 votes
This EASY Tuna Salad recipe comes together quickly and easily and is arguably one of best tuna salads you may have ever had!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

Instructions

  • In a large bowl, mix together the drained 2-5 ounce cans Albacore tuna, 1/4 cup plain Greek yogurt, 1/8 cup mayonnaise, minced 1/4 cup red onion, chopped 2 tablespoons fresh parsley, 2 tablespoons fresh dill, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, Salt and pepper to taste.
  • Toast the 4 slices of bread and evenly spread the 1 tablespoon salted butter on one side of each slice.
  • Spoon the tuna salad mixture onto two slices of the bread, spreading it evenly.
  • Add your desired topping. Top each sandwich with the remaining slices of bread.
  • Cut the sandwiches in half and serve.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: You can make this simple salad and store it in the fridge until ready to eat. Store tuna fish salad in an airtight container in the fridge for up to 4 days.
Freezing: I do not recommend freezing prepared tuna salad. 

Nutrition

Calories: 315 kcal, Carbohydrates: 30 g, Protein: 16 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 3 g, Trans Fat: 0.04 g, Cholesterol: 19 mg, Sodium: 555 mg, Potassium: 252 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 391 IU, Vitamin C: 8 mg, Calcium: 119 mg, Iron: 3 mg
Author: Jessica Formicola
Calories: 315
Course: Salad
Cuisine: American
Keyword: best tuna salad recipe, classic tuna salad, creamy tuna salad, easy tuna salad recipe, healthy tuna salad recipe, tuna fish salad, tuna salad, tuna salad recipe, tuna salad sandwich
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of tuna salad
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

3.34 from 12 votes (7 ratings without comment)

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Questions and Reviews

  1. 5 stars
    This weekend, I used your tuna recipe for sandwiches with toasted multigrain bread, tomatoes, and avocado slices. It was the best tuna sandwich I’ve ever made!