Tuna Salad Recipe

Prepare produce and eggs

Finely dice the celery, red onion, cucumber, and red bell pepper so pieces are roughly the same small size (about 1/8 to 1/4 inch). Chop the parsley and chives. If using hard-boiled eggs, peel and chop them into bite-sized pieces.

Drain the canned tuna thoroughly in a fine mesh strainer, pressing gently with the back of a spoon to remove excess liquid. Transfer tuna to a medium mixing bowl and flake with a fork into small chunks.

In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, red wine vinegar, olive oil, and honey (if using) until smooth.

Add the celery seed, kosher salt, and freshly ground black pepper. Taste and adjust seasoning: add more lemon juice for brightness, more salt for savoriness, or more honey for sweetness. The dressing should be creamy and tangy.

Pour the dressing over the flaked tuna in the mixing bowl. Add the diced celery, red onion, cucumber, red bell pepper, chopped parsley, and chopped eggs (if using).

Gently fold everything together with a rubber spatula or large spoon until ingredients are evenly coated. Be careful not to overwork the tuna — you want small flakes, not a paste.

Taste and adjust seasoning. If the salad tastes dry, add up to 1–2 tablespoons more mayonnaise or yogurt. Adjust salt, pepper, or lemon to preference.

Arrange mixed salad greens or butter lettuce on a serving platter or divide among plates. Spoon the tuna salad over the greens or fill lettuce leaves for wraps.

Garnish with chopped chives or extra parsley, a crack of black pepper, and lemon wedges on the side. Serve immediately or chill for up to 2 hours to meld flavors.

Store leftovers in an airtight container in the refrigerator for up to 3 days. If stored longer, texture will soften; refresh with a squeeze of lemon and a little extra chopped celery before serving.