Tuna Salad Recipe

Name: Louie's Pizzas Tuna Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups canned tuna (in water), drained; 1 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 tbs Dijon mustard; 1 tbs lemon juice (freshly squeezed); 0.25 cups red onion, finely diced; 0.5 cups celery stalks, finely diced; 2 tbs fresh parsley, chopped; 1 tbs capers, drained and rinsed (optional); 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tsp dill pickle relish or finely chopped pickles; 2 each hard boiled eggs, chopped; 4 cups lettuce leaves or mixed greens; 1 each sliced tomato; 8 slices baguette slices or bread for sandwiches

Inspired by Louie's Pizza

Time30m

Serves4

Make Tuna Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna Salad Base

2 cups canned tuna (in water), drained

1 cups Mayonnaise

1/4 cups plain Greek yogurt

1 tbs Dijon mustard

1 tbs lemon juice (freshly squeezed)

1/4 cups red onion, finely diced

1/2 cups celery stalks, finely diced

2 tbs Fresh parsley, chopped

1 tbs capers, drained and rinsed (optional)

1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Optional Mix-ins & Garnish

2 tsp dill pickle relish or finely chopped pickles

2 each hard boiled eggs, chopped

4 cups lettuce leaves or mixed greens

1 each sliced tomato

8 slices baguette slices or bread for sandwiches

Method

Prepare Ingredients

Drain and Flake Tuna

Open the canned tuna and drain thoroughly. Transfer the tuna to a medium mixing bowl and use a fork to flake it into bite-sized pieces, breaking up any large chunks.

Chop Vegetables and Herbs

Finely dice the red onion and celery so they are small and even. Chop the parsley finely. If using pickles or relish, finely chop or measure them. If making with hard-boiled eggs, peel and chop the eggs now.

Make the Dressing & Combine

In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth. This creates a tangy, balanced dressing that reduces overall mayonnaise while keeping creaminess.

Pour the dressing over the flaked tuna. Add the diced red onion, diced celery, chopped parsley, capers (if using), and optional relish or chopped pickles. Gently fold using a spatula or large spoon until the mixture is evenly coated and combined. Avoid over-mixing to keep some texture.

Taste and season with salt and freshly ground black pepper. Adjust lemon juice, mustard, or mayonnaise to reach desired brightness and creaminess. If adding hard-boiled eggs, fold them in gently at the end to avoid turning them to mush.

Chill & Serve

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 20–30 minutes to allow flavors to meld. The salad will keep well in the refrigerator for up to 3 days.

To serve: spoon the tuna salad onto lettuce leaves, pile onto sliced bread or baguette for sandwiches, or serve alongside mixed greens and sliced tomato. Garnish with additional parsley or a lemon wedge if desired.