Tuna Salad

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Tuna Salad

Prep Time: 10 minutes
Chill Time (optional): 15–20 minutes
Total Time: 10–30 minutes
Yield: Serves 3–4

Estimated Nutrition Facts (per serving, based on 4 servings)

Calories: ~220 kcal
Protein: ~20 g
Fat: ~15 g
Saturated Fat: ~2 g
Carbohydrates: ~3 g
Fiber: ~1 g
Sugars: ~1 g
Sodium: ~250 mg

How To Make Tuna Salad

Six small bowls on a marble surface containing tuna, chopped red bell pepper, diced onion, chopped herbs, mayonnaise, ground pepper, and lemon juice.

Ingredients:

  • 2 cans of tuna in oil, drained very well
  • ⅓ cup mayonnaise
  • ¼ tsp black pepper (add more to taste)
  • 1–2 tbsp finely chopped onion (just enough for subtle flavor)
  • ½ cup chopped red bell pepper (or any color, for sweetness and crunch)
  • 1–2 tsp lemon juice
  • 1 tbsp chopped parsley or dill (for freshness)
  • a small pinch of salt
A hand holds a toasted bread slice topped with tuna salad above a bowl filled with more tuna salad, garnished with herbs.

Step-by-Step Guide

1. In a large bowl, flake the drained tuna with a fork.

2. Add red bell pepper, onion, parsley, lemon juice, black pepper, and mayo.

  • A bowl with chunks of tuna and a smaller bowl containing diced red bell pepper on a marble surface.
  • A white bowl containing chunks of tuna and a pile of finely chopped red bell pepper on a marble surface.
  • A bowl with chopped tuna and red bell pepper, with a glass container of diced onions being added on a marble countertop.
  • A white bowl containing chopped onions, diced red bell peppers, and flaked tuna on a marble surface.
  • A bowl with tuna, chopped red bell pepper, and onions, with a glass being poured in containing chopped herbs, on a marble surface.
  • A white bowl on a marble surface containing chopped red bell pepper, onion, green herbs, and chunks of tuna.
  • A bowl with chopped onions, red peppers, parsley, and tuna, with a small glass bowl of liquid being poured in, on a marble surface.
  • A white bowl with chopped red bell pepper, onion, cilantro, and tuna. A hand pours ground black pepper from a glass container into the bowl.
  • A bowl with chopped onions, red peppers, parsley, and tuna beside a glass of mayonnaise on a marble surface.
  • Bowl containing chopped onion, red bell pepper, parsley, tuna, mayonnaise, and black pepper on a white marble surface.

3. Mix until all ingredients are thoroughly combined.

4. Taste and adjust with lemon juice, more pepper, or herbs if you like.

A white bowl with a blue rim filled with a tuna salad mixture, garnished with chopped cilantro, on a white marble surface.

5. Serve right away or chill for 15–20 minutes for the flavors to meld.

A white plate with tuna salad mixed with chopped vegetables and herbs, garnished with a cilantro leaf, served with two slices of toasted bread.

FAQ

Q: Can I use tuna in water instead of oil?

A: Yes, but it will be a bit drier. You may want to add extra mayo or a drizzle of olive oil.

Q: How long does this tuna salad last in the fridge?

A: Up to 3 days when stored in an airtight container.

Q: Can I make it without mayonnaise?

A: Yes! Use Greek yogurt, mashed avocado, or a combination for a lighter option.

Q: What can I serve it with?

A: Sandwiches, lettuce wraps, crackers, cucumber rounds, or over a green salad.

Q: Can I freeze this tuna salad?

A: Not recommended. The texture of mayo and fresh veggies changes when frozen and thawed.

Q: What are some good add-ins?

A: Try diced pickles, chopped celery, capers, chopped olives, or a splash of hot sauce for variation.

A white bowl filled with tuna salad mixed with chopped red peppers and herbs, placed on a marble surface with fresh cilantro and a halved lemon nearby.

Tuna Salad

Print Recipe
A bowl of tuna salad garnished with herbs sits on a white surface next to three slices of toasted baguette.
Prep Time:10 minutes
Chill Time:20 minutes
Total Time:30 minutes

Ingredients

  • 2 cans of tuna in oil drained very well
  • ⅓ cup mayonnaise
  • ¼ tsp black pepper add more to taste
  • 1 –2 tbsp finely chopped onion just enough for subtle flavor
  • ½ cup chopped red bell pepper or any color, for sweetness and crunch
  • 1 –2 tsp lemon juice
  • 1 tbsp chopped parsley or dill for freshness
  • a small pinch of salt

Instructions

  • In a large bowl, flake the drained tuna with a fork.
  • Add red bell pepper, onion, parsley, lemon juice, black pepper, and mayo.
  • 3.Mix until all ingredients are thoroughly combined.
  • Taste and adjust with lemon juice, more pepper, or herbs if you like.
  • Serve right away or chill for 15–20 minutes for the flavors to meld.
Calories: 220kcal
A white bowl filled with tuna salad garnished with cilantro and served with toasted bread slices, placed on a marble surface with herbs and a lemon nearby.

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