Tuna Salad Recipe

Prepare tuna and aromatics

Open and drain the canned tuna thoroughly. Transfer tuna to a large mixing bowl and use a fork to flake it into bite-sized pieces. Add the finely diced celery, red onion, and chopped pickles to the bowl. Gently fold to combine so the vegetables are evenly distributed.

Add eggs and herbs

Chop the hard-boiled eggs into roughly 1/4- to 1/2-inch pieces and add them to the tuna mixture. Stir in the chopped fresh parsley. Set the bowl aside while you make the dressing so flavors can begin to meld.

Whisk dressing

In a separate smaller bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, and honey. Whisk until smooth. Season with salt, black pepper, and optional celery seed. Taste and adjust seasoning — add a little more lemon for brightness, more mustard for tang, or a pinch more salt if needed.

Combine salad and dressing

Pour the dressing over the tuna mixture. Using a spatula or large spoon, gently fold the dressing into the tuna until everything is evenly coated. Be careful not to overmix — you want some texture from the tuna and eggs. Taste and adjust seasoning again if necessary.

Chill (optional)

For best flavor, cover the bowl and refrigerate the tuna salad for at least 30 minutes to let flavors meld. You can serve immediately if short on time.

If serving on greens, arrange mixed greens or lettuce leaves on plates and spoon the tuna salad on top. Alternatively, serve the tuna salad alongside sliced tomato or cucumber and spread on bread, rolls, or crackers. Garnish with additional parsley, a lemon wedge, or a sprinkle of celery seed if desired.