Tuna Salad Recipe

Drain and Flake Tuna

Open the canned tuna and drain thoroughly. Use a fork to flake the tuna into bite-sized pieces in a large mixing bowl, removing any large chunks of skin or bone if present.

Chop Vegetables and Eggs

Finely dice the celery, red onion, red bell pepper, and dill pickles. Chop the fresh parsley. If using, peel and chop the hard-boiled eggs into small pieces. Add all prepared ingredients to the bowl with the tuna.

In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, and honey until smooth and emulsified.

Stir in the celery seed (if using), salt, and freshly ground black pepper. Taste and adjust seasoning: add more lemon for brightness, more mustard for tang, or more honey for sweetness.

Pour the dressing over the tuna and chopped vegetables in the large bowl. Gently fold everything together with a spatula or wooden spoon until the tuna is evenly coated and ingredients are uniformly distributed. Be careful not to over-mash the tuna—keep some texture.

Taste and adjust seasoning, adding up to an additional 0.25 tsp salt or a squeeze more lemon if desired.

If time allows, chill the tuna salad in the refrigerator for 20–30 minutes to let flavors meld (optional).

Serve the tuna salad over mixed greens, on lettuce leaves, or spread onto bread or rolls for sandwiches. Garnish with an extra sprinkle of chopped parsley and a grind of black pepper if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.