Classic Tuna Salad

Tags: #mealprep #makeahead #no-cook Serving: 4 servings Total time: 45 minutes

A deli-style tuna salad with celery, onion, and pickles in a creamy lemon-Dijon dressing that stays crisp and scoopable for days.

Ingredients

• 450 g canned tuna in water, drained
• 120 g mayonnaise
• 60 g celery, finely diced
• 40 g red onion, finely minced
• 40 g dill pickles, finely diced
• 10 g Dijon mustard
• 15 ml lemon juice
• 15 g fresh parsley, chopped
• 2 g kosher salt
• 1 g black pepper
• 5 ml pickle brine or cold water (optional)

Steps

1. Place the tuna in a fine-mesh sieve.
2. Press the tuna with a spoon to remove excess liquid.
3. Transfer the tuna to a large bowl.
4. Flake the tuna with a fork.
5. Add the mayonnaise to the bowl.
6. Add the Dijon mustard to the bowl.
7. Add the lemon juice to the bowl.
8. Add the celery to the bowl.
9. Add the red onion to the bowl.
10. Add the dill pickles to the bowl.
11. Add the parsley to the bowl.
12. Add the salt to the bowl.
13. Add the black pepper to the bowl.
14. Stir until the salad is evenly combined.
15. Stir in the pickle brine to loosen, if needed.
16. Cover the bowl.
17. Chill for 30 minutes.
18. Portion into 4 airtight containers.

Notes

• Ratios and texture: This uses roughly a 3.7:1 tuna-to-mayo ratio by weight for a scoopable but not soupy salad; add up to 10–15 ml extra liquid if you prefer looser.
• Ingredient tips: Drain tuna thoroughly to prevent watery salad; finely dice aromatics for even distribution and better sandwich structure.
• Storage: Refrigerate at or below 4°C for 3–4 days. Not recommended for freezing due to texture changes.
• Serving: Spoon onto sturdy sandwich bread, bagels, or into lettuce wraps; serve with crackers or stuffed into tomatoes for meal prep lunches.
• Variations:
  • Swap dill pickles for 30 g sweet pickle relish for a classic sweet profile.
  • Replace 40 g mayonnaise with 40 g plain Greek yogurt for a lighter dressing.
  • Add 2 hard-boiled eggs (100 g, chopped) for deli-style tuna-egg salad.