“This easy classic tuna salad recipe is the perfect quick and healthy meal! Made with canned tuna, boiled eggs, crunchy celery, dill pickles, and a creamy dressing of mayo and sour cream, it’s packed with flavor. Perfect for tuna sandwiches, wraps, lettuce cups, or as a dip with crackers. Great for meal prep, keto-friendly, and high in protein. Learn how to make the best homemade tuna salad with simple ingredients in just minutes!”

Ingredients
- 2 (5 oz) cans tuna in water, well drained
- 2 boiled eggs, peeled and diced
- 3 baby dill pickles, finely chopped
- 1 celery stalk, finely chopped
- 1/4 cup yellow onion, finely chopped
- 1/4 cup mayonnaise*
- 1/4 cup sour cream
- Fine sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Mix Ingredients: In a large mixing bowl, combine the drained tuna, diced eggs, chopped pickles, celery, and onion.
- Add Creamy Base: Stir in the mayonnaise and sour cream until evenly combined.
- Season to Taste: Add salt and cracked black pepper to your preference.
- Serve or Chill: Enjoy immediately or refrigerate for 30 minutes to enhance the flavors.
Tips
- Best Tuna Choice: Use high-quality tuna packed in water for the best texture and flavor.
- Dicing Matters: Finely chop ingredients for a well-balanced bite.
- Chilling Time: Letting the salad sit in the fridge for at least 30 minutes enhances the taste.
- Adjust Creaminess: Add more mayonnaise or sour cream if you prefer a creamier texture.

Variations and Substitutions
- Greek Yogurt Option: Swap sour cream with Greek yogurt for a tangy, protein-rich alternative.
- Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper for some heat.
- Avocado Addition: Mash in half an avocado for extra creaminess and nutrition.
- Herb Boost: Mix in fresh dill, parsley, or chives for extra flavor.
FAQs
Q: Can I use tuna in oil instead of water?
Yes, but drain it well to avoid an overly oily texture.
Q: How long does tuna salad last in the fridge?
It stays fresh for up to 3 days in an airtight container.
Q: Can I make this ahead of time?
Absolutely! The flavors meld beautifully when made a few hours in advance.
Serving Suggestions
- On Sandwiches: Spread on whole-grain bread or a toasted croissant.
- With Crackers: Serve as a dip with your favorite crackers.
- As a Salad Topping: Spoon over mixed greens for a protein-packed salad.
- In Lettuce Wraps: For a low-carb option, wrap in large lettuce leaves.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just minutes with simple ingredients.
- Protein-Packed: A nutritious option for lunch or snacks.
- Customizable: Easily adaptable to your taste preferences.
- Great for Meal Prep: Make ahead and enjoy throughout the week.
Enjoy this delicious and classic tuna salad recipe!
Classic Tuna Salad Recipe
4
servings5
minutesIngredients
2 (5 oz) cans tuna in water, well drained
2 boiled eggs, peeled and diced
3 baby dill pickles, finely chopped
1 celery stalk, finely chopped
1/4 cup yellow onion, finely chopped
1/4 cup mayonnaise*
1/4 cup sour cream
Fine sea salt, to taste
Cracked black pepper, to taste
Directions
- Mix Ingredients: In a large mixing bowl, combine the drained tuna, diced eggs, chopped pickles, celery, and onion.
- Add Creamy Base: Stir in the mayonnaise and sour cream until evenly combined.
- Season to Taste: Add salt and cracked black pepper to your preference.
- Serve or Chill: Enjoy immediately or refrigerate for 30 minutes to enhance the flavors.

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