Tuna Salad Recipe

Cook and chop bacon

Cook 6 slices of bacon until crisp in a skillet over medium heat or in the oven at 400°F (200°C) for 15–20 minutes. Transfer to a paper towel–lined plate to drain, then chop into 1/4- to 1/2-inch pieces. Reserve a teaspoon of bacon fat if you want extra flavor in the dressing (optional).

Hard-boil eggs

Place 3 eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil, then remove from heat and cover; let sit 9–11 minutes. Drain and transfer to an ice bath for 5 minutes. Peel and chop into roughly 1/2-inch pieces.

Prepare tuna

Open and drain 12 oz canned tuna thoroughly (press out excess liquid). Flake the tuna with a fork into a large mixing bowl, breaking up any large lumps.

Chop cheese and vegetables

Dice 1 cup Swiss and 1 cup American cheese into roughly 1/2-inch cubes. Dice 1 medium tomato (about 1 cup) and finely dice 1/2 cup red onion. If using, finely chop 1/2 cup celery for extra crunch. Add all to the bowl with the flaked tuna.

In a separate small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, and 1/4 teaspoon granulated sugar (if using).

Season the dressing with 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried dill or 1 tablespoon chopped fresh dill. If you reserved bacon fat, whisk in up to 1 teaspoon for a smoky note. Taste and adjust seasoning—add more lemon juice for brightness, salt for seasoning, or a little more mustard for tang.

Pour the dressing over the bowl with tuna, cheeses, tomato, onion, chopped eggs, chopped bacon, and celery (if using). Gently fold with a spatula until everything is evenly coated, taking care not to overwork the tuna; stop when ingredients are uniformly distributed.

Taste and adjust final seasoning with additional salt and pepper or a squeeze of lemon if desired.

Arrange 4 cups mixed salad greens or torn iceberg leaves on a platter or divide among 4 plates. Spoon the tuna salad over the greens (about 1 to 1¼ cups per serving).

Garnish with extra chopped bacon or a sprinkle of freshly cracked black pepper and serve with lemon wedges on the side.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note: salad will firm up as the dressing is absorbed; stir gently before serving leftovers.