Author: Susanne at dishwithme.com
Simple Tuna Salad is easy to make, pretty economical, surprisingly filling and very versatile. It can be eaten plain, dipped with a chip, on top of a salad, in a sandwich, stuffed in celery, atop cucumber slices, or a cheesy tuna melt. It seems kids often like tuna melts.
Obviously, you can use whatever tuna you prefer, but I tend to lean towards yellowfin tuna in olive oil. Olive oil makes the tuna less dry and it tends to have more flavor. I am especially fond of the clean catch yellowfin tuna in olive oil that they sell at Costco, which is mercury free.
HELPFUL HINTS FOR SIMPLE TUNA SALAD
If you think about it, try to boil the eggs ahead of time and store them in the refrigerator. That way it makes it even easier when it comes time to prepare this recipe. In general, I usually add 2 boiled eggs per regular size can of tuna.
If you prefer your tuna salad on the sweeter side, simply replace the dill pickle with either sweet or bread and butter pickles. Same goes for the pickle juice. If you switch out the pickles, you might consider leaving the dried dill weed out as well.
- Dill pickles – or whatever you prefer
- Yellow or red onion
- Green onions
- Grainy mustard
- Freshly ground Pepper
- Celery seed
- Dried dill weed
- Cavender’s Greek seasoning
- Pickle juice
LINKS TO OTHER RECIPES TO ENJOY
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**
LINKS TO PRODUCTS USED
You’ll need a medium size pot for boiling the eggs.
I use this Cavender’s Greek seasoning so much, that I sometimes buy it by the 5 pound bucket! True story.
- Medium pot for boiling eggs
- 2 cans Tuna drained, or undrained, your preference
- 4 boiled eggs diced
- 2 stalks Celery strings removed, 1/4'd lengthwise and diced
- 1 Dill pickle diced, or sweet or bread & butter
- 1/8 to 1/4 Small onion diced, more if desired
- 2 Green onions very finely diced
- 3/4 cup Mayonnaise I use Duke's or Kewpie; less, if desired
- 1 Tablespoon EVOO
- 1 Tablespoon Whole grain mustard
- 25 grinds Freshly ground black pepper or to taste
- 1/2 teaspoon Celery seed
- 1/2 teaspoon Dried dill weed or fresh
- 1/2 teaspoon Cavender's Greek seasoning
- 1 teaspoon Dill pickle juice or sweet
- 2 teaspoons Fresh lemon juice
- If you can remember, boil the eggs ahead of time and place them in the refrigerator.
- Add all ingredients to a large bowl and mix very well to combine.