Ingredients and Substitutions
Canned tuna. Oil-packed or water-packed tuna (tuna in brine) will both work for this recipe. If you can find it, Albacore tuna is a fantastic option. Fresh celery. Celery is a non-negotiable for me because it adds the perfect crunch. It also doesn’t go soggy in the salad after a few hours or days. Seeded and diced cucumber can also be used but won’t add the textural element celery does. Red onion. Fresh dill. Other fresh herbs like chives, parsley, basil and oregano will also be delicious. Fresh jalapeño. I love a bit of spice in my tuna salad. Feel free to leave out if you don’t like spicy food. Mayonnaise. I use both Hellman’s and Kewpie mayo. Use any mayo you love. Sour cream. Greek yogurt is a good substitute. Seasoning: I used garlic powder, celery salt, black pepper and salt. I also added a squeeze of lemon juice. Optional: Other flavorful elements like Dijon Mustard, dill pickles, sweet pickle relish, capers, chopped olives. etc. can all be added for more texture and flavor.
How to make tuna salad
Finely dice the celery, red onion, jalapeño and dill. Drain the tuna then add to a medium bowl and add the mayonnaise, sour cream and remaining ingredients. Stir together well then taste and adjust seasoning if necessary.
Can I make this ahead?
This tuna salad recipe can be made and kept in an airtight container in the fridge for up to 4 days.
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