Tuna Salad Recipe

Prepare tuna

Open the cans of tuna and drain thoroughly in a fine-mesh strainer for 30–60 seconds, pressing gently to remove excess water. Transfer drained tuna to a large mixing bowl and use a fork to flake into bite-sized pieces.

Prep vegetables and eggs

Finely dice the celery and red onion. Chop the dill pickles or cornichons into small pieces. If you haven't already hard-boiled eggs, place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then remove from heat, cover, and let sit 10–12 minutes. Cool in ice water and chop. Add celery, red onion, pickles, chopped eggs, and chopped parsley to the bowl with the flaked tuna.

Combine salad with dressing

Pour the prepared dressing over the tuna mixture. Gently fold with a spatula or large spoon until ingredients are evenly coated, being careful not to overwork so the tuna stays flakey. Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.

Serve

Serve the tuna salad chilled or at room temperature. Spoon over mixed salad greens for a light meal, use as a sandwich filling, or serve with crackers. Garnish with additional chopped parsley if desired.

Whisk dressing ingredients: In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, garlic powder, and celery seed (if using). Whisk until smooth and homogenous.

Season dressing: Stir in salt and freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, a pinch more salt if needed, or a touch more yogurt to thin the dressing.

Chill briefly: For best flavor, refrigerate the dressing 10–15 minutes to let flavors meld before combining with the tuna, though it can be used immediately if you’re short on time.