The Best Classic Tuna Salad Recipe (Quick & Easy)

Print Recipe

Prep Time 15

Cook Time 20

Course Main Course

Cuisine American

Servings 4

Ingredients

2 (5-ounce) cans solid white albacore tuna in water, drained well
1/2 cup plain full-fat Greek yogurt
2 tablespoons high-quality mayonnaise
2 stalks celery, finely diced (about 1 cup)
1/4 cup finely diced red onion
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 hard-boiled eggs, peeled and chopped (optional)

Instructions

If using eggs, hard-boil them: Place eggs in a saucepan, cover with 1 inch of cold water, and bring to a boil. Turn off heat, cover, and let stand for 11 minutes. Transfer to an ice bath to cool completely before peeling and chopping.
Open, drain, and flake the tuna into a medium bowl. Use a fork to press out any excess water for a non-watery salad.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, and Dijon mustard until smooth.
Add the diced celery, red onion, fresh herbs, and optional chopped eggs to the tuna.
Pour the dressing over the tuna mixture. Gently fold everything together with a rubber spatula until just combined. Do not over-mix.
Season with salt and pepper, taste, and adjust if necessary.
For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Notes

For the best texture, ensure your hard-boiled eggs are completely cool before chopping and adding them to the salad. Adding warm eggs can cause the dressing to become oily.

Keyword easy tuna salad, Healthy Tuna Salad, seafood, tuna salad with greek yogurt