Freshly Made Tuna Salad at Home
Some recipes don’t wait for a special moment. They don’t rely on fancy ingredients or hours of preparation. Instead, they show up when you need them most—on hectic days, when the fridge feels empty, or when you’re craving something familiar and comforting. For me, homemade tuna salad has always been one of those dependable dishes.
I remember watching it come together on the kitchen counter, usually while lunches were being packed or dinner was being prepped. It was never flashy, but it was always reliable. With just a bowl, a fork, and a few pantry basics, you could quickly make something filling and satisfying. Over the years, I’ve adjusted the classic recipe just enough to make it extra delicious, while still keeping that nostalgic, homemade feel.
This is the tuna salad I return to again and again—for quick lunches, light dinners, road trips, and even holidays when I need something simple to balance heavier meals. It’s creamy without feeling heavy, fresh without being complicated, and easy to customize based on what you have available.
If you’ve been searching for a classic tuna salad that stays smooth, tastes great, and works for sandwiches, wraps, or low-carb bowls, this one is sure to become a regular in your kitchen.
Homemade Tuna Salad
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Tuna | Two 5-oz (140 g) cans | Drained well |
| Mayonnaise | ½ cup (120 g) | — |
| Dijon or yellow mustard | 1 tablespoon | — |
| Lemon juice or apple cider vinegar | 1 tablespoon | Fresh preferred |
| Celery | ⅓ cup (40 g) | Finely chopped |
| Red or sweet onion | 2 tablespoons | Finely chopped |
| Fresh parsley or dill | 1 tablespoon | Optional |
| Salt | ¼ teaspoon | To taste |
| Black pepper | ¼ teaspoon | — |
| Paprika | ⅛ teaspoon | Optional, for mild warmth |
Instructions
- Flake the tuna into a medium bowl using a fork, breaking it into small pieces.
- Add the mayonnaise, mustard, and lemon juice, then mix until smooth and creamy.
- Stir in the celery, onion, and herbs.
- Season with salt, pepper, and paprika to taste.
- Chill for 15–30 minutes for the best flavor, or serve right away.
