Go Back
Creamy tuna salad in a white bowl with diced celery and parsley on a wooden table, ready for an easy weekday lunch

Easy Tuna Salad Ready in 15 Minutes

A creamy, crunchy tuna salad made with pressed-dry chunk light tuna, celery, red onion, and dill pickle. No cooking, and ready in 15 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: brunch, lunch
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans 5 ounces each chunk light tuna in water, drained and pressed dry (about 12 ounces after draining)
  • 6 tablespoons mayonnaise
  • 2 tablespoons plain whole milk Greek yogurt
  • 3/4 cup finely diced celery about 2 ribs, diced 1/4 inch
  • 3 tablespoons finely diced red onion diced 1/4 inch
  • 3 tablespoons finely chopped dill pickles diced 1/4 inch
  • 2 teaspoons yellow mustard
  • 1 tablespoon fresh lemon juice about 1/3 of a lemon
  • 1 tablespoon chopped fresh parsley or dill
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon Diamond Crystal kosher salt only if needed after tasting

Equipment

  • Large mixing bowl (3 quart)
  • Fine mesh sieve (about 6 inches wide)
  • Small bowl and whisk
  • Rubber spatula
  • Sharp chef's knife
  • Airtight glass container (4 cup)

Method
 

  1. Tip the tuna into a fine mesh sieve and press hard with the back of a spoon for 30 seconds, stirring once halfway. Stop when nothing drips and the tuna looks matte, not shiny.
  2. Move the tuna to a large bowl and break it apart with a fork for 1 minute, until the flakes look fluffy and about the size of a pea.
  3. Whisk the mayonnaise, yogurt, mustard, lemon juice, and pepper in a small bowl for 30 seconds, until pale and smooth with no mustard streaks.
  4. Add the celery, onion, pickles, and parsley to the tuna, then pour the dressing over the top. Fold gently with a rubber spatula for about 1 minute, until every flake is coated and no dry patches remain.
  5. Taste a forkful, add the salt only if it tastes flat, and stir for 10 seconds. It should taste creamy and tangy, with a bright lemon finish.
  6. Cover and refrigerate for 30 minutes at 40°F or below (optional). The salad is ready when a scoop holds its shape on the spoon.
  7. Scoop 3/4 cup onto toast, crackers, or a lettuce cup. The scoop should sit tall and creamy, with no liquid pooling on the plate.

Notes

Storage: Refrigerate in an airtight container for 3 to 4 days at 40°F or below. Freezing is not recommended.
Chilling for 30 minutes mellows the onion and improves flavor, but you can serve right away.
Solid white albacore gives larger flakes. The FDA lists canned light tuna as a Best Choice and albacore as a Good Choice at about 1 serving a week.