Classic Southern tuna salad — quick, easy, and low-carb. When the weather makes cooking uncomfortable, keep a generous batch of this chilled tuna salad in the refrigerator for a ready-to-eat lunch or a cool, refreshing summer meal.
A really good tuna salad isn’t hard to make, but the balance of each ingredient matters for both flavor and texture.
There are many ways to make tuna salad — some versions include hard-boiled egg or fresh dill. This is a classic Southern-style tuna salad that works well served on bread, a croissant, or on a bed of crisp lettuce as a salad.
- Exact ingredient amounts — this recipe is measured precisely for one 5-ounce can of tuna, so you won’t need to guess amounts for relish, celery, or mayonnaise.
- Flavor options — use sweet pickle relish for a sweeter profile or dill relish/dill pickles for a tangier result.
Ingredients
This straightforward recipe uses pantry staples:
- One 5-oz. can of tuna (light, flaky varieties such as albacore work well)
- Mayonnaise — Duke’s or Hellman’s recommended; avoid Miracle Whip if you want a traditional flavor
- Pickle relish — sweet or dill, depending on your preference; you can also use finely chopped dill or sweet pickles
- Celery — finely chopped fresh celery; if you’re out of celery, a pinch of celery salt will do
- Onion — finely chopped; red onion adds color and a mild bite, though white, yellow, or green onions are fine
- Old Bay seasoning for a classic touch
- Salt and pepper to taste
- Hard-boiled egg (optional) — chop and fold in if you like egg in your tuna salad
If you prefer an egg in the mix, finely chop one large hard-boiled egg and fold it in after combining the other ingredients. Extra boiled eggs are handy to have on hand for egg salad or other quick meals.
How to make a great tuna salad or sandwich
- Drain the tuna well (works with either oil- or water-packed tuna).
- Squeeze excess moisture from the chopped pickles or relish in a paper towel to prevent a watery salad.
- Flake the tuna with a fork in a small bowl so it breaks into bite-sized pieces.
- Combine the mayonnaise, chopped celery, chopped onion, Old Bay, pepper, and drained relish in another bowl.
- Fold the flaked tuna into the mayonnaise mixture and combine until evenly coated.
- Start with the specified measurements, then adjust seasoning or add a chopped hard-boiled egg if desired.
- Serve on fresh bread, a croissant, a brioche bun, or wrapped in large lettuce leaves for a low-carb option.
Recipe Tips
- Drain tuna by pressing the lid against the fish, turning the can over, and squeezing out liquid — no colander required. If you do use a strainer, choose a fine-mesh one so the tuna doesn’t slip through.
- No Old Bay? Substitute a pinch of onion powder and garlic powder for a similar savory note.
- Add salt at the end, since some canned tuna and pickles already contain plenty of salt.
- For brighter tang, add a splash of lemon juice or a dash of white vinegar.
- Always squeeze pickle relish in a paper towel before adding to remove excess liquid and keep the salad firm.
What to serve with tuna salad
Serve the tuna salad on a fresh croissant, a brioche bun, or good old white bread. In Southern tradition, a tuna sandwich often comes with a side of salty potato chips.
A few favorite serving ideas: add sliced avocado and tomato, pile a scoop on romaine and sprinkle with shredded cheddar to make a hearty salad, or serve alongside sliced cucumbers or fresh fruit skewers for a lighter plate.
Storage
Store tuna salad in an airtight container in the refrigerator for up to a week. If liquid accumulates, stir the salad and drain off any excess. Because it’s mayonnaise-based, don’t leave it out in warm conditions — keep it chilled. For outdoor events, nest the serving bowl in a larger bowl filled with ice to maintain a safe temperature.
Related salad recipes:
- Cold Shrimp Salad
- Classic Chicken Salad
- Southern Potato Salad
- Tortellini Pasta Salad
- Pistachio Poppy Seed Chicken Salad
- Best Southern Recipes
- Southern Fried Chicken Sandwich
- Texas Coleslaw
- Blue Cheese Potato Salad
- Easy Fruit Dip
- Creamy Cucumber Salad
- Marinated Cucumber and Tomato Salad
♥ If you make this recipe, please leave a comment and rating below! Thank you!
Southern Tuna Salad Recipe
Ingredients
- 1 5-ounce can tuna drained
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon Old Bay Seafood Seasoning
- 1 tablespoon chopped and drained pickles sweet or dill
- 3 tablespoons mayonnaise
- ½ teaspoon black pepper
- 1 large hard boiled egg (optional)
- ⅓ cup cheddar cheese shredded (optional – garnish)
Instructions
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Drain tuna and place in a medium bowl; squeeze relish or chopped pickles in a paper towel to release moisture and set aside.
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Finely dice onion and celery; set aside.
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Using a fork, flake the tuna into small pieces.
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Add the chopped celery, onion, Old Bay, mayonnaise, black pepper, drained pickles, and optional chopped hard-boiled egg to the tuna; combine well.
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Garnish with shredded cheddar (optional) and serve as a sandwich or over greens.
Notes
- To drain tuna without a strainer: press the lid onto the fish, invert the can, and squeeze out excess liquid. If you use a colander, choose a fine-mesh strainer.
- Add salt at the end, as canned tuna and pickles may already provide enough seasoning.
- Squeeze relish or chopped pickles in a paper towel before adding to the mix to avoid excess liquid.