Southern tuna salad made with ingredients from the pantry. This is a perfect recipe for lunch and takes only 15 minutes to make.
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What Makes This Recipe Special
This recipe is loaded with protein. It’s gluten-free and low-carb.
Made in 15 minutes without additional steps in advance.
The recipe is perfect for making ahead, and it works great as cold lunch to go.
This is the easiest recipe you can make using pantry ingredients.
Canned Tuna. This recipe requires using tuna packed in water. I usually buy canned albacore wild tuna in bulk from Costco by Wild Planet brand.
Mayo. If possible, choose the kinds made with avocado oil instead of canola oil for a healthier version.
Eggs. You’ll need three hard-boiled eggs. When possible, I like to get eggs from pasture-raised chickens; the yolk is more yellow and tasty this way.
Pickles. The original Southern tuna asks for sweet pickle relish; I like to use marinated pickles instead and finely dice them. This still adds some sweetness to the final dish.
How To Make It - Step by step instructions
Step 1. Boil and cool the eggs, dice small. Open canned tuna, drain while holding the top over the tuna. Add to the mixing bowl, mince with the fork. Trim the ends of the celery, dice small. Chop onion small.
Step 2. Add the mayo, mix well. Serve on top of a toast or wrapped in lettuce.
Tips For Success
For best flavor. Don’t skimp on mayo, the mayo what makes the recipe creamy. Adjust the salt after testing since mayo might have some salt in it.
Optional ingredients. Feel free to experiment and add fresh peas, diced apple, honey dijon mustard. Top with fresh herbs like dill, parsley, chives, microgreens.
Serve on sourdough toast.
For low-carb options, serve wrapped in lettuce or Chinese cabbage on top of cucumber, baby zucchini, or tomato slices.
Make it hot. Create a tuna melt by placing toast topped with salad in the oven and broiling just for a couple of minutes.
How Long Does Tuna Salad Last in The fridge?
The salad should be good for up to four days. Store in the refrigerator in an air-tight container.
Boil and cool the eggs, dice small. Open canned tuna, drain while holding the top over the tuna. Add to the mixing bowl, mince with the fork. Trim the ends of the celery, dice small. Chop onion small dice.
Add the mayo, mix well. Serve on top of a toast or wrapped in lettuce.
For a more mild flavor, I recommend buying tuna packed in water instead of oil.For a low-carb option, serve this salad wrapped in lettuce or Chinese cabbage or on top of cucumber, tomato slices, baby zucchini.