Simple Tuna Salad

A bowl of tuna salad with veggies with crackers.

5 from 4 votes

This Simple Tuna Salad recipe is an absolute staple in our kitchen! It's extremely versatile, from the kid's lunch boxes, to a quick high-protein snack dipped with crackers, to hot cheesy tuna melts when you have nothing to make for dinner! I make this recipe every week, super basic ingredients, which is how our family likes it, and ready in just 10 minutes!

Prep Time10

Cook Time0

Total Time10

Course: Lunch

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 167kcal

Author: Meryl Downing

Ingredients

2 (5oz) cans tuna drained
2 Tablespoons red onion chopped small
2 Tablespoons celery chopped small
¼ teaspoon paprika
¼ teaspoon kosher salt
6 grinds fresh black pepper
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice or red or white wine vinegar
¼ cup mayonnaise or more as needed

Instructions

Drain the tuna by opening with a can opener and then pressing the lid into the tuna and tilting over the sink.
Add all ingredients to a bowl and mix well with a fork, mashing the tuna. Adjust the amount of mayonnaise to your liking.

Notes

Optional Extra Ingredients - Add capers (if you like them!) or a few fresh herbs such as chives, parsley, or dill.
Mayonnaise - The amount of mayo is a thing of preference in tuna salad! Some people like it on the drier side, some like it heavy on the mayo. Start with ¼ cup, which is on the dryer side, and mix in more until if feels like the right consistency.
Serve Hot or Cold - Serve tuna salad cold on sandwiches, wraps, over lettuce, or as a dip with crackers. Or serve hot as tuna melts. Add tuna to bread, top with cheese (sliced or shredded) and bake on a sheet pan at 400°F for about 10 minutes. Garnish with paprika.
Store in the fridge for 3 to 4 days.

Nutrition