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Tuna Salad sandwich stacked on a wooden board.
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Tuna Salad Recipe

A fresh, vibrant upgrade to the classic lunch staple. By mixing the zesty lemon-herb dressing first, every flake of tuna gets coated perfectly without turning into mush. Crisp, savory, and ready in 10 minutes!
Prep Time10 minutes
Total Time10 minutes
Course: Lunch
Cuisine: American
Diet: Gluten Free
Difficulty: Easy
Servings: 3 servings
Calories: 148kcal
Author: Nora from Savory Nothings

Ingredients

  • ⅓ cup sour cream OR mayonnaise OR greek yogurt (you can also use a combination; for a creamier spread or spoonable salad, add ½ to ⅔ cup; ⅓ is great for sandwiches)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced; OR ¼ teaspoon garlic powder
  • 2 tablespoon chopped herbs such as parsley, dill or chives
  • 1 lemon juice to taste
  • salt + cracked black pepper to taste
  • 2 (5-oz) cans tuna packed in water OR oil drained
  • 1 small stick celery finely chopped (about ¼ cup)
  • ⅓ small-medium red onion finely diced (about ¼ cup)
  • 2 tablespoons capers drained and roughly chopped; OR 2 chopped pickles OR 1-2 tablespoons pickle relish

Instructions

  • Prep:
    Get your ingredients ready.
    Ingredients for tuna salad on a white marble surface.
  • Make sauce:
    
In a bowl, stir together the sour cream, Dijon mustard, garlic, herbs, lemon juice to taste, salt and pepper.
    ⅓ cup sour cream, 1 tablespoon Dijon mustard, 1 clove garlic, 2 tablespoon chopped herbs, 1 lemon, salt + cracked black pepper
    Tuna salad sauce in a glass bowl.
  • Add tuna:

    Place the tuna in the sauce and stir to combine, until the tuna is flakey and evenly covered in sauce.
    2 (5-oz) cans tuna packed in water OR oil
    Tuna folded into mayo dressing.
  • Finish:

    Add the remaining ingredients to the bowl and fold in until evenly mixed. Taste and adjust seasoning to your liking.
    1 small stick celery, ⅓ small-medium red onion, 2 tablespoons capers
    Tuna salad stirred in a glass bowl.
  • Serve:

    Serve the tuna salad immediately on bread, on top of lettuce, or with crackers/veggie sticks to dip. Or keep it in a covered container in the fridge for up to 2 days.
    Bowl of tuna salad surrounded by crackers.

Notes

Quick Portion Guide

  • For Sandwiches: This recipe makes enough to generously fill 2 large sandwiches or 3 standard sandwich rounds (perfect for a quick lunch for Mom and a couple of kids).
  • For Dips & Scoops: If served with a side of crackers or scooped into lettuce cups, it easily stretches to feed 3 people as a light lunch.
  • To Feed a Crowd: If you are making it for a weekend family gathering or a church potluck, double the recipe (use 4 cans of tuna) to easily feed 5 to 6 people.

Nutrition

Serving: 1 serving (using tuna packed in water) | Calories: 148kcal | Carbohydrates: 4g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 430mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg