Introduction
Tuna salad is one of those timeless recipes that feels equally at home in a lunchbox or at a family picnic. Lina Vexley first discovered her love for tuna salad while preparing quick meals with her grandmother during busy summer days. A can of tuna, a spoonful of mayonnaise, and some crunchy celery always came together in minutes to create a dish that was both hearty and refreshing. Over the years, Lina refined the recipe by adding small twists like Dijon mustard, lemon juice, and fresh herbs. Today, her version balances creaminess, brightness, and texture—making it a versatile classic.
Recipe JSON
Classic Tuna Salad
Equipment
- Mixing Bowl
- Fork
- Spatula
Ingredients
Main Ingredients
- 2 cans tuna drained, 5 oz each
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 1/3 cup celery finely diced
- 1/4 cup red onion finely diced
- 2 tbsp fresh parsley chopped
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
- paprika for garnish, optional
Instructions
- Drain canned tuna well and place in a mixing bowl. Flake with a fork.
- Add mayonnaise, Dijon mustard, and lemon juice. Stir until creamy.
- Mix in diced celery, onion, and parsley. Season with salt and pepper to taste.
- Chill for at least 5 minutes before serving. Garnish with paprika if desired.
Notes
Nutrition
How to Make Recipe
To prepare tuna salad, start by draining canned tuna thoroughly. This prevents the mixture from becoming watery. Place the tuna into a mixing bowl and use a fork to flake it into smaller pieces for a uniform texture.
Add mayonnaise for creaminess, Dijon mustard for tang, and freshly squeezed lemon juice for brightness. Stir these ingredients together until smooth and well combined. Next, mix in finely diced celery for crunch, red onion for mild sharpness, and parsley for a burst of freshness. Season with salt and freshly ground black pepper. Taste and adjust as needed—more lemon for zing, more mayo for richness, or more mustard for extra tang.
For presentation, you can sprinkle paprika on top or even add sliced green onions for garnish. Chill the tuna salad in the refrigerator for at least 5 minutes before serving. This short resting time helps the flavors meld together beautifully.
Tuna salad is incredibly versatile. Spread it on toasted bread for a classic sandwich, scoop it into a wrap with lettuce for a healthy lunch, or serve it with crackers as a quick snack. For variations, add diced pickles for a briny twist, chopped hard-boiled eggs for extra protein, or even a dash of hot sauce for spice.
This recipe is perfect for meal prep as it keeps well in the refrigerator for up to three days when stored in an airtight container. It’s a protein-packed dish that works equally well for busy weekdays, picnics, or light dinners. With just a few pantry staples, you can make a dish that feels both comforting and fresh.
Conclusion
Tuna salad is a versatile recipe that combines convenience, flavor, and nutrition in one bowl. Lina Vexley’s version strikes a perfect balance of creamy, tangy, and crunchy, making it an excellent choice for sandwiches, wraps, or snacks. Its adaptability means you can personalize it with extra add-ins while still keeping it quick and simple. Whether you’re preparing lunch in a hurry or making a dish for a picnic, tuna salad delivers every time. This recipe proves that with a few everyday ingredients, you can create something wholesome, delicious, and satisfying for any occasion.