Introduction

This solid recipe just needs a little mayo to transform simple canned tuna into a creamy, satisfying salad. Perfect for a quick lunch or light dinner, this protein-packed option is both healthy and delicious. For another easy, crowd-pleasing dish, try the Cowboy Pasta Salad Recipe. Ready in minutes, this tuna salad is a versatile staple.

Ingredients

This simple tuna salad comes together with minimal ingredients but delivers maximum flavor and creamy texture that’s perfect for sandwiches or crackers.

• 2 cans solid white tuna in water, drained
• 1/4 cup mayonnaise (or Greek yogurt for a healthier option)
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped red onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• Salt and black pepper to taste

Timing

Prep Time	10 minutes
Cook Time	0 minutes
Total Time	10 minutes

Context: This solid recipe is about 20% faster than similar tuna salad recipes since there’s no cooking required.

Step-by-Step Instructions

Step 1 — Drain and Flake the Tuna

Open one 5-ounce can of solid white albacore tuna packed in water. Drain thoroughly using a fine mesh strainer, pressing gently to remove excess liquid without mashing the tuna.

Transfer the tuna to a medium mixing bowl and use a fork to flake it into small, even pieces. This creates the perfect texture for absorbing the mayo and other ingredients.

Step 2 — Prepare the Crisp Vegetables

Finely chop ¼ cup celery and 2 tablespoons red onion for crunch and flavor. For extra freshness, you can also add 1 tablespoon chopped fresh dill or parsley.

Make sure vegetables are uniformly chopped to about ¼-inch pieces so they distribute evenly throughout the tuna salad without overpowering any single bite.

Step 3 — Combine the Base Ingredients

Add the chopped vegetables to the flaked tuna in the mixing bowl. Include 1 tablespoon sweet pickle relish or chopped dill pickles for tanginess.

Gently fold everything together with a spatula until evenly distributed. Avoid overmixing to maintain the tuna’s texture.

Step 4 — Add the Mayo and Seasonings

Start with 3 tablespoons of high-quality mayonnaise. Use full-fat for creaminess or light mayo for a healthier option. Add ½ teaspoon Dijon mustard for depth.

Season with ¼ teaspoon black pepper and a pinch of sea salt. Remember the tuna may already contain some salt, so taste before adding more.

Step 5 — Mix to Perfect Consistency

Fold the mayo mixture into the tuna and vegetables until everything is lightly coated. The mixture should hold together when pressed but not be overly wet.

If the salad seems dry, add another tablespoon of mayo one teaspoon at a time until you reach your preferred consistency.

Step 6 — Taste and Adjust Seasonings

Take a small spoonful to check the flavor balance. Add a squeeze of fresh lemon juice if it needs brightness, or more pepper for extra kick.

For spicy tuna salad, mix in ¼ teaspoon paprika or a dash of hot sauce at this stage.

Step 7 — Chill for Optimal Flavor

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the salad to firm up slightly.

For best results, chill for 1-2 hours. The tuna salad will keep well refrigerated for up to 3 days in an airtight container.

Step 8 — Serve Your Tuna Creation

Serve chilled on whole grain bread, in lettuce wraps, or with crackers. For a protein-packed lunch, stuff into hollowed-out tomatoes or bell peppers.

Garnish with extra fresh herbs and a lemon wedge for presentation. This solid recipe just needs a little mayo to become a complete, satisfying meal.

Nutritional Information

Calories	180
Protein	22g
Carbohydrates	3g
Fat	9g
Fiber	1g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Plain Greek yogurt — Creamy protein boost with tangy flavor
• Avocado mash — Rich, dairy-free creaminess with healthy fats
• Hummus — Mediterranean twist with plant-based protein
• Olive oil and lemon juice — Lighter, low-carb vinaigrette alternative
• Cottage cheese — High-protein option with subtle creaminess
• Mashed chickpeas — Hearty, gluten-free base with fiber
• Tahini dressing — Nutty, dairy-free alternative with sesame flavor
• Low-sodium mustard — Bold flavor without the salt content

Serving Suggestions

• Pair with crisp lettuce cups or whole-grain crackers for a light, protein-packed lunch.
• Serve on toasted sourdough or croissants for a satisfying tuna salad sandwich.
• Mix into cooked pasta or quinoa for a quick, healthy main dish.
• Stuff into hollowed-out tomatoes or bell peppers for a colorful, low-carb meal.
• Bring to picnics or potlucks—it travels well and stays fresh.
• Top a bed of fresh greens with the tuna salad for a hearty, nutritious salad bowl.

This solid recipe just needs a little mayo to bring all the flavors together, making it a versatile choice for any occasion.

Common Mistakes to Avoid

• Mistake: Using watery canned tuna. Fix: Always drain tuna thoroughly and press out excess liquid with a paper towel.
• Mistake: Adding too much mayonnaise at once. Fix: Start with a small amount and mix, adding more only if needed for desired creaminess.
• Mistake: Skipping acid or crunch. Fix: Add a squeeze of lemon juice or a tablespoon of relish to balance flavors and texture.
• Mistake: Overmixing the ingredients. Fix: Gently fold everything together to maintain some texture and flakiness.
• Mistake: Not seasoning the salad. Fix: Even with mayo, season with a pinch of salt and black pepper to enhance the overall taste.
• Mistake: Using only one type of tuna. Fix: Try both chunk light and solid white albacore to find your preferred texture and flavor profile.
• Mistake: Serving immediately after mixing. Fix: Let the tuna salad chill in the fridge for 30 minutes to allow the flavors to meld.
• Mistake: Ignoring add-in opportunities. Fix: Boost nutrition and taste by mixing in finely chopped celery, red onion, or fresh herbs.

Storing Tips

• Fridge: Store your tuna salad in an airtight container for up to 3-5 days. Keep it refrigerated at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, freeze in a freezer-safe container for up to 1-2 months. Note that the texture of the vegetables may soften upon thawing.
• Reheat: For a warm serving, gently reheat refrigerated tuna salad in a skillet over medium heat until it reaches an internal temperature of 165°F (74°C). Do not refreeze previously frozen and thawed tuna salad.

This solid recipe just needs a little mayo to bind everything together, making it a convenient and protein-packed meal prep option.

Conclusion

This solid tuna salad recipe is a healthy protein-packed option that truly just needs a little mayo to shine. Give this simple, delicious dish a try and share your thoughts in the comments below!

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FAQs

Can I make this solid recipe without mayonnaise?

Yes, you can use plain Greek yogurt or mashed avocado for a healthier alternative. This solid recipe just needs a little mayo or a substitute to bind the ingredients and add creaminess.

How can I add more protein to this tuna salad?

You can mix in chopped hard-boiled eggs or a scoop of plain protein powder. This enhances the protein content while keeping the solid recipe just needs a little mayo base simple and healthy.

How long does this tuna salad keep in the refrigerator?

Store it in an airtight container for up to 3 days. This solid recipe just needs a little mayo and stays fresh, making it perfect for meal prep.