tuna salad recipe

The Only Tuna Salad Recipe You’ll Need

This tuna salad recipe is so easy and takes less than 5 minutes!

5 min. Prep
5 min. Total
4 Servings




Drain and rinse your tuna very well, and add to a large bowl


red onion

Dice your red onion and celery and add to the large bowl with the tuna


red wine
wine vinegar

Add your mayo, mustard, and red wine vinegar. mix thoroughly


Salt and pepper to taste



This tuna salad recipe is so easy and comes together in just five minutes with simple ingredients that you definitely already have in your pantry. This is such a simple recipe for me when I am at school because I can make it super quickly when I come home from class and it lasts in the fridge for a few days. It is also a very cheap meal that is delicious and satiating. 

To make this tuna salad recipe satisfy your hunger just a little bit more you could serve it on bread. My favorite bread to serve this with is toasted rye bread and I create a tuna salad sandwich. If you wanted to make this but are trying to be extra healthy and don’t want to include mayo you can use Greek yogurt instead. The Greek yogurt substitution tastes just as good and gives you just a little extra added protein and a little less fat.

If you wanted to change this recipe at all based on your preferences, the one thing I wouldn’t recommend taking out is the celery. I never used to be a fan of the vegetable but I got accustomed to eating it because my mom used to always put it in her tuna salad. It’s a fairly flavorless vegetable, but the crunch that it adds here in this tuna salad recipe is definitely necessary.

My sister has a detest for red onion, so when she makes this, she omits that ingredient but that’s the only ingredient I would recommend not including. You may think that the red wine vinegar is strange, but it adds the perfect tang to this tuna salad recipe.

Read Two Ingredient Bagels for Another Favorite School Recipe

As far as tuna salad recipes go I have found this one to be foolproof. No matter how I make this tuna salad recipe it always comes out perfectly.

The biggest key to getting the perfect tuna salad is how well you rinse and drain your tuna. I tend to stick to the tuna that is in water as opposed to oil because I think the tuna packaged in oil is harder to rinse and has a worse flavor. I usually pick the Bumble Bee Solid White Albacore Tuna in Water. The secret to drawing your tuna completely is to leave a bit of the top of the can attached. This way when you are draining the water into the sink you can press down on the tuna with the lid and squeeze out all the excess water.

Once the water that was already in the can is fully drained I like to add a little bit of fresh water, shake the can, and then squeeze that out. This fully removes all the preexisting water that the tuna fish was in and leaves you with a much better base for your tuna salad recipe. By taking the extra step to do this the tuna has a much more mild flavor and you won’t be put off by anything tasting too fishy.