The Best Tuna Salad
A quick, creamy, and crunchy tuna salad that comes together in just 10 minutes. Perfect for sandwiches, lettuce wraps, or over a bed of fresh greens!
Ingredients
- 4 cans tuna (5-ounce cans) packed in water, drained well
- 1 cup mayonnaise use less if you prefer a drier salad
- 1/3 cup celery finely chopped (about 1 medium rib)
- 2 tbsp red onion minced (about 2 small slices)
- 2 tbsp sweet pickle relish
- 1 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- to taste salt and black pepper freshly ground preferred
Instructions
- Drain the tuna thoroughly. Place the tuna in a fine mesh sieve and press down hard with the back of a spoon until no more water drips out.
- Transfer the dry tuna into a large mixing bowl. Use a fork to gently flake the fish into small, bite-sized pieces.
- Add the mayonnaise, chopped celery, minced red onion, sweet pickle relish, lemon juice, and minced garlic to the bowl with the tuna.
- Using a large spoon, gently fold everything together until all the ingredients are evenly mixed and the tuna is coated in the dressing.
- Taste the mixture and season with salt and freshly ground black pepper to your liking. Serve immediately, or let it chill in the refrigerator for 30 minutes to allow the flavors to marry.
Notes
Pro Tip: To remove the harsh bite of raw red onions, soak the minced onions in a bowl of ice water for 10 minutes, then drain thoroughly before adding to the salad.
Storage: Store leftovers in an airtight container in the coldest part of the refrigerator for up to 4 days. Do not freeze, as the mayonnaise will separate.