There’s a reason this tuna salad has stood the test of time—it delivers classic flavor with every bite.
I’ve refined the technique to achieve that perfect creamy texture without being heavy, using just the right balance of mayo and fresh herbs. The celery adds a satisfying crunch that keeps it interesting.
The beauty of this method is its simplicity. Quality canned tuna, fresh ingredients, and a gentle hand with mixing ensure the best results every time.
What you’ll get is a versatile salad that’s perfect for sandwiches, crackers, or served over greens. It’s the kind of dish that feels both nostalgic and exactly right for today.
Ingredients for Tuna Salad Recipe Martha Stewart
Classic ingredients deliver that timeless creamy texture with fresh herbs and satisfying crunch in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tuna in Water 🐟 | 2 cans | 5 oz each, drained well |
| Mayonnaise 🥫 | ¾ cup | Full-fat for creaminess |
| Celery Stalks 🌿 | 3 whole | Finely diced for crunch |
| Red Onion 🧅 | ¼ cup | Finely minced for mild bite |
| Fresh Dill 🌿 | 2 tbsp | Chopped, for freshness |
| Fresh Parsley 🍃 | 2 tbsp | Chopped, for color |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed for brightness |
| Dijon Mustard 🟡 | 1 tbsp | For tangy depth |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Hard-Boiled Eggs 🥚 | 2 whole | Chopped, optional for richness |
| Sweet Pickle Relish 🥒 | 2 tbsp | For subtle sweetness |
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The tuna is everything here. Wild-caught in water (not oil) keeps it light and lets the other flavors shine. Bumble Bee or Starkist are reliable brands—just drain them really well (the good stuff, not the pre-drained kind). Fresh herbs make the difference, so grab dill and parsley from the produce section. If they look sad, skip it—wilted herbs won’t cut it.
No fresh herbs? Dried dill at one-third the amount works in a pinch. Swap red onion for green onions or shallots if you prefer milder flavor. The mayo can be light, but full-fat gives that classic richness. For extra tang, add a dash of apple cider vinegar (frozen works in a pinch). Skip the eggs if you’re not into them—still delicious.
This keeps 3-4 days in the fridge (worth the extra minute to cover tightly). Don’t freeze—tuna gets weird. Best served chilled, so make it ahead. Leftovers? Perfect for tomorrow’s sandwich.
Why You’ll Love This Recipe
- Five-Minute Mix: I can have this ready before the bread even toasts—just drain, chop, and stir.
- Bright and Fresh: The crisp celery and sharp red onion cut through the richness, and that fresh dill? It makes every bite sing.
- Lunchbox MVP: I pack it in wraps, stuff it in tomatoes, or just eat it straight from the bowl—kids and coworkers both ask for it.
Step-by-Step Instructions for Classic Tuna Salad
Here’s the method I use for creamy, herb-packed perfection every single time.
Step 1: Drain and Flake the Tuna Completely
Open the 2 cans Canned Tuna in Water and drain them thoroughly in a colander. Press gently with a spoon to remove every last drop of liquid—this prevents a watery salad. I always do this step first so the tuna has time to drain while I prep the other ingredients.
Transfer the drained tuna to a large mixing bowl and flake it with a fork into small, even pieces. You want a consistent texture throughout. Don’t skip this—large chunks make the salad harder to spread and eat.
Step 2: Prepare and Combine All Vegetables and Herbs
Finely dice the 3 whole Celery Stalks and mince the 0.25 cup Red Onion until both are uniform in size. This ensures every bite has a balanced distribution of crunch and flavor without overpowering onion or celery pieces.
Chop the 2 tbsp Fresh Dill and 2 tbsp Fresh Parsley, then add them to the bowl with the tuna. I love the bright, fresh pop these herbs give to the salad. Toss everything together gently—you’re building layers of flavor here.
Step 3: Whisk Together the Creamy Dressing Base
In a separate small bowl, combine the 0.75 cup Mayonnaise, 1.5 tbsp Lemon Juice, 1 tbsp Dijon Mustard, 0.5 tsp Kosher Salt, and 0.25 tsp Black Pepper. Whisk vigorously until the mixture is completely smooth and emulsified.
The lemon juice and Dijon mustard cut through the richness of the mayonnaise, creating that perfect tangy balance. Taste and adjust the salt if needed, but remember the tuna and pickle relish will add their own saltiness too.
Step 4: Fold Everything Together Gently
Pour the dressing over the tuna mixture. Add the 2 tbsp Sweet Pickle Relish for that subtle sweetness that makes this salad irresistible. Using a silicone spatula, fold everything together until just combined and evenly coated.
If you’re using them, now’s the time to add the chopped 2 whole Hard-Boiled Eggs. I like to fold them in last so they stay in distinct, creamy chunks rather than blending completely into the salad. The eggs add a wonderful richness and texture.
Step 5: Chill Briefly Before Serving
Cover the bowl and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together beautifully. I know it’s tempting to dig in right away, but this step makes a noticeable difference.
The salad will keep in the refrigerator for up to 3 days, though it’s always best the day it’s made. Serve it on fresh bread, over crisp lettuce, or with your favorite crackers for a classic, satisfying meal.
Pro Tips For Making Tuna Salad Recipe Martha Stewart
- Drain Tuna Thoroughly: Press the canned tuna in a fine-mesh strainer for 30 seconds—I learned this the hard way after my first few batches turned watery. Even “drained” tuna holds enough liquid to dilute the mayo.
- Fine Dice the Onion: Soak minced red onion in cold water for 5 minutes after chopping, then drain. Sounds weird, but it works: mellows the bite while keeping the color vibrant.
- Skip the Wet Celery: Pat celery dry with a paper towel before mixing. My grandmother swore by this, and she was right: wet celery makes the salad look sad and watery.
- Chill Before Serving: Let the salad rest in the fridge for at least 20 minutes after mixing. I was skeptical until I tried it—gives the flavors time to meld and the dill to really shine.
Health Benefits of This Dish
Heart-Healthy Omega-3s
Tuna is packed with omega-3 fatty acids, which support heart health and reduce inflammation. Just 2 cans provide a significant portion of your weekly needs. These healthy fats are essential for brain function too. 💪
Lean Protein Power
This salad delivers about 40 grams of protein per serving, making it an excellent option for muscle maintenance and repair. The protein keeps you full longer, helping with weight management.
Rich in Vitamins
You’ll get a boost of vitamin D from the tuna, plus vitamin K from the fresh parsley and dill. The lemon juice adds a healthy dose of vitamin C, supporting your immune system.
Low-Calorie Option
At roughly 250 calories per serving (without eggs), this is a satisfying yet light meal. Using water-packed tuna instead of oil-packed keeps the calorie count in check while maintaining flavor.
Bone Health Support
The celery and pickle relish contribute small amounts of calcium and vitamin K, both vital for strong bones. Even the mayo provides some vitamin E, an antioxidant that protects cells.
Mood-Boosting Nutrients
Tuna contains selenium and B vitamins, which play roles in brain health and energy metabolism. The fresh herbs add antioxidants that combat stress. This dish nourishes both body and mind. ✨
Nutrition Facts
Frequently Asked Questions
Can I use canned tuna in oil instead of water?
You can, but drain it very well first. Oil-packed tuna has a richer flavor but can make the salad greasier. For best results, stick with water-packed as it keeps the texture light and balanced.
How long can I store this in the fridge?
It stays fresh for 3-4 days when kept in an airtight container. The flavors actually improve after a few hours as they meld together. Avoid freezing—it changes the texture.
Can I make this without mayo?
Try Greek yogurt or mashed avocado for creaminess. Both add a tangy or fresh twist while keeping the salad moist. Adjust seasoning to taste.
What’s the best way to serve this?
It’s versatile! Try it on whole-grain bread, over mixed greens, or with crackers. For a lighter option, serve it in lettuce cups for a crisp, refreshing bite.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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