Tuna Salad Recipe
Make Tuna Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Salad
Dressing
Optional Mix‑ins & Garnish
Method
Main Salad
- 1
Prepare tuna and vegetables
Open the canned tuna and drain thoroughly. Flake the tuna with a fork into large bowl, breaking up any large chunks but leaving some texture. Add the finely diced celery, minced red onion, chopped pickles, and chopped hard‑boiled eggs to the bowl and gently combine.
Dressing
- 2
Make the dressing
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, black pepper, dried or fresh dill, and sugar or honey (if using) until smooth and well combined. Taste and adjust seasoning — add more lemon for brightness, more salt for seasoning, or a pinch more sugar if too tangy.
- 3
Combine dressing with salad
Pour the dressing over the tuna mixture. Using a rubber spatula or fork, gently fold the dressing into the tuna mixture until evenly coated. Do not overmix — stop when all ingredients are combined and the texture is creamy but still slightly chunky.
Optional Mix‑ins & Garnish
- 4
If using capers and parsley, fold them in now. Chill the salad for at least 15–30 minutes to allow flavors to meld (optional but recommended). Serve the tuna salad on lettuce leaves, bread, or in a sandwich. Adjust final seasoning with a pinch of salt and pepper before serving.