Tuna Salad Recipe

Prep tuna and vegetables

Open the canned tuna and drain thoroughly by pressing with a spoon or using a fine sieve. Transfer to a medium mixing bowl and flake with a fork so there are no large chunks. Finely dice the celery, mince the red onion, finely dice the dill pickle (or measure relish), chop the parsley, and chop the hard-boiled eggs if using.

Add the diced celery, red onion, pickle (or relish), capers (if using), chopped parsley, and chopped eggs to the bowl with the flaked tuna. Toss gently to combine so the solids are evenly distributed.

Make the dressing

In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and red wine vinegar until smooth. Season with sea salt, freshly ground black pepper, and smoked paprika if using. Taste and adjust seasoning — add more lemon for brightness, more mustard for tang, or a pinch more salt if needed.

If you prefer a lighter dressing, start with 3 tablespoons mayonnaise and 1 tablespoon yogurt and adjust. For a richer salad, increase mayonnaise to 3/4 cup.

Combine salad and dressing

Pour the dressing over the bowl with the tuna mixture. Use a spatula to fold the dressing into the tuna until everything is evenly coated. Taste and adjust final seasoning with salt, pepper, or lemon juice.

Chill if desired: cover and refrigerate for 20–30 minutes to let flavors meld (optional).

Serve the tuna salad on a bed of mixed greens or butter lettuce, with sliced tomato and toasted bread or crackers on the side. Alternatively, use as a sandwich filling, in stuffed avocados, or over crostini.