10 Best Tuna Salad Recipes That Will Make Your Lunch Hour Legendary

Tuna salad gets a bad reputation, but honestly? It’s one of the easiest lunches you can make. I keep coming back to these recipes because they’re fast, they taste good, and most of them use stuff you already have.

Whether you want something classic or completely different, you’re covered here.

1. Classic Tuna Salad

Ingredients:

2 cans (5 oz each) tuna, drained
1/3 cup mayonnaise
2 tablespoons celery, finely diced
1 tablespoon red onion, finely diced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
Salt and black pepper to taste

Instructions:

Step 1: Drain your tuna really well and dump it in a medium bowl.

Use a fork to break up the chunks. You want it flaky but not mushy. Some people like bigger chunks, totally fine. I go somewhere in the middle because it mixes better that way.

Step 2: Add the mayo, mustard, and lemon juice to the tuna.

Stir it all together until everything’s coated. If it looks too dry, add another spoonful of mayo. Too wet? You probably drained the tuna weird, but it’ll still taste fine.

This is my favorite part because it starts smelling like actual tuna salad now.

Step 3: Toss in the celery, onion, and parsley.

Mix gently so the veggies don’t get crushed. The celery adds crunch, the onion adds bite, and the parsley makes it look less boring. If you hate onion, skip it. I do sometimes.

Step 4: Season with salt and pepper, then taste it.

Needs more lemon? Add it. More salt? Go ahead. This is where you make it yours. I like a lot of black pepper, but that’s just me.

Let it sit in the fridge for 10 minutes if you have time. It tastes better cold.

2. Mediterranean Tuna Salad

Ingredients:

2 cans (5 oz each) tuna, drained
1/4 cup cucumber, diced
1/4 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
2 tablespoons red onion, diced
2 tablespoons feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

Step 1: Drain the tuna and break it up in a bowl.

Same deal as before. Fork it until it’s in smaller pieces. This one’s got more stuff in it, so you want the tuna distributed evenly throughout.

Step 2: Add the cucumber, tomatoes, olives, and red onion.

Toss everything together gently. The tomatoes might leak a little juice, that’s fine. It adds flavor. If your olives are whole, slice them first or you’ll bite into a giant salty surprise.

Step 3: Drizzle the olive oil and lemon juice over the top, then sprinkle the oregano.

Mix it all up. The olive oil makes this feel fancier than mayo versions, and the lemon brightens everything. Don’t skip the oregano. It’s what makes this taste Mediterranean and not just random.

Step 4: Add the feta and season with salt and pepper.

Fold the feta in last so it doesn’t completely fall apart. Taste before adding salt because feta and olives are already pretty salty. I learned that the hard way.

Serve it on crackers, in a pita, or just eat it with a fork. You’re good either way.

3. Avocado Tuna Salad

Ingredients:

2 cans (5 oz each) tuna, drained
1 ripe avocado, mashed
2 tablespoons Greek yogurt
1 tablespoon lime juice
2 tablespoons red onion, finely diced
2 tablespoons cilantro, chopped
Salt and pepper to taste

Instructions:

Step 1: Drain the tuna and add it to a bowl with the mashed avocado.

Use a fork to mix them together. The avocado replaces most of the mayo here, so it’s creamy but feels lighter. Make sure your avocado is actually ripe or this won’t work. If it’s hard, wait a day.

Step 2: Stir in the Greek yogurt and lime juice.

4. Greek Yogurt Tuna Salad

Ingredients:

2 cans (5 oz each) tuna, drained
1/3 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons celery, finely diced
2 tablespoons red onion, finely diced
1 tablespoon fresh dill, chopped
Salt and pepper to taste

Instructions:

Step 1: Drain the tuna well and put it in a bowl.

Break it up with a fork like usual. Greek yogurt is thicker than mayo, so you want smaller tuna pieces or it gets clumpy.

Step 2: Mix in the Greek yogurt, Dijon mustard, and lemon juice.

Stir until the tuna is completely coated. This version is tangier and lighter than the classic. If it’s too thick, add a tiny splash of water or more lemon juice.

The mustard adds a little kick that I really like.

Step 3: Add the celery, red onion, and dill.

Fold everything in gently. The dill is what makes this taste different from regular tuna salad. It’s fresh and herby and just works. If you don’t have fresh dill, use a teaspoon of dried. Not quite the same but close enough.

Step 4: Season with salt and pepper, then give it a final taste.

Adjust as needed. I usually add more dill because I love it, but you do you. Let it chill for a few minutes before serving. It tastes better when it’s cold and everything’s had time to hang out together.

Pile it on crackers or eat it with veggies. Super good either way.

5. Spicy Tuna Salad

Ingredients:

2 cans (5 oz each) tuna, drained
1/4 cup mayonnaise
1 tablespoon sriracha sauce
1 teaspoon lime juice
2 tablespoons red onion, finely diced
2 tablespoons cilantro, chopped
1 tablespoon jalapeño, finely diced
Salt and pepper to taste

Instructions:

Step 1: Drain the tuna and add it to a bowl.

Break it up with a fork. You know the drill by now. This one’s got some heat, so make sure everything’s mixed evenly or you’ll get random spicy bites.

Step 2: Stir in the mayo, sriracha, and lime juice.

Mix until the tuna’s coated and everything’s pink from the sriracha. Start with one tablespoon of sriracha and add more if you want it spicier. I like it pretty hot, but my husband can barely handle this version as is.

Step 3: Add the red onion, cilantro, and jalapeño.

Toss it all together. If you’re worried about heat, remove the seeds from the jalapeño first. That’s where most of the spice lives. I leave them in because I like the burn, but you can control it.

Step 4: Season with salt and pepper, then taste.

Needs more lime? More sriracha? Adjust it now. I sometimes add a pinch of garlic powder too because why not. Let it sit for a few minutes so the flavors blend.

Honestly this is amazing on toast or in a wrap. So good.

6. Apple Walnut Tuna Salad

Ingredients:

2 cans (5 oz each) tuna, drained
1/3 cup mayonnaise
1/2 cup apple, diced (Granny Smith or Honeycrisp)
1/4 cup walnuts, chopped
2 tablespoons celery, finely diced
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions:

Step 1: Drain the tuna and break it up in a bowl.

Same as always. The apple and walnuts make this one different, so you want the tuna in smaller pieces so every bite has a little of everything.

Step 2: Add the mayo and lemon juice, then mix until combined.

The lemon juice keeps the apples from browning too fast, which is a nice bonus. Stir everything together until the tuna’s coated. If you’re making this ahead, add the apples right before serving so they stay crunchy.

Step 3: Toss in the apple, walnuts, celery, and parsley.

Mix gently. The apples add sweetness, the walnuts add crunch, and the celery adds that classic tuna salad texture. It’s a weird combo but it really works. Trust me on this one.

Step 4: Season with salt and pepper, then taste.

Adjust as needed. I like extra lemon in this version because it balances the sweetness from the apples. Let it chill in the fridge for at least 15 minutes before eating.

Serve it on crackers, in a sandwich, or on lettuce. This one’s my go to when I’m sick of the same old tuna salad.

7. Tuna Pasta Salad

Ingredients:

2 cans (5 oz each) tuna, drained
2 cups elbow macaroni, cooked and cooled
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup celery, diced
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

Step 1: Cook the pasta according to package directions, then drain and rinse with cold water.

Let it cool completely. Warm pasta will make the mayo weird and oily. I usually cook my pasta the night before if I’m meal prepping. Makes this step so much easier.

Step 2: In a large bowl, mix the mayo, vinegar, and mustard together.

Stir until smooth. This is your dressing. It’s tangy and creamy and coats everything really well. If you want it a little sweeter, add a tiny pinch of sugar.

Step 3: Add the cooled pasta, tuna, tomatoes, red onion, and celery to the bowl.

Toss everything together gently. Make sure the dressing gets on all the pasta. The veggies add color and crunch, and the tuna makes it filling. This is basically a full meal in a bowl.

Step 4: Season with salt and pepper, then refrigerate for at least 30 minutes before serving.

It tastes way better after it’s been chilled and everything’s had time to soak up the dressing. I make this for potlucks all the time and people always ask for the recipe. It’s that good.

Serve it cold. Perfect for lunch or picnics.

8. Asian Sesame Tuna Salad

Ingredients:

2 cans (5 oz each) tuna, drained
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon honey
2 tablespoons edamame, shelled
2 tablespoons shredded carrots
1 tablespoon green onions, sliced
1 teaspoon sesame seeds
Salt and pepper to taste

Instructions:

Step 1: Drain the tuna and put it in a bowl.

Break it up with a fork. This one has Asian flavors, so it’s completely different from the classic versions. The sesame oil is key here. Don’t skip it.

Step 2: In a small bowl, whisk together the mayo, soy sauce, sesame oil, rice vinegar, and honey.

This makes the dressing. The honey balances the salty soy sauce, and the sesame oil adds that nutty flavor. Pour it over the tuna and mix until everything’s coated.

Step 3: Add the edamame, carrots, and green onions.

Toss everything together. The edamame adds protein and texture, the carrots add crunch and sweetness. If you don’t have edamame, this still works without it. I’ve done both.

Step 4: Sprinkle sesame seeds on top and season with salt and pepper.

Give it a final taste. Needs more soy sauce? Add a splash. More honey? Go for it. I like mine with extra sesame seeds because they’re pretty and taste good.

Serve it in a bowl over rice or in lettuce cups. So good.

9. Low Carb Tuna Egg Salad

Ingredients:

2 cans (5 oz each) tuna, drained
3 hard boiled eggs, chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons celery, finely diced
2 tablespoons green onions, sliced
1 tablespoon fresh dill, chopped
Salt and pepper to taste

Instructions:

Step 1: Drain the tuna and add it to a bowl with the chopped hard boiled eggs.

Mix them together gently with a fork. The eggs make this super filling and add extra protein. If you’re bad at boiling eggs, just buy the pre peeled ones from the store. No shame.

Step 2: Add the mayo and mustard, then stir until everything’s coated.

The mustard adds flavor without adding carbs, which is the whole point of this version. If it looks dry, add a little more mayo. You want it creamy but not soupy.

Step 3: Toss in the celery, green onions, and dill.

Mix everything together. The dill is really good with the eggs. It tastes fresh and herby. If you don’t have fresh dill, use dried. Still works.

Step 4: Season with salt and pepper, then refrigerate for at least 15 minutes.

Let the flavors blend. This is great in lettuce wraps, on cucumber slices, or just eaten with a fork. I make this when I’m trying to eat lighter and it actually keeps me full.

Super easy and really satisfying.

10. Lemon Herb Tuna Salad

Ingredients:

2 cans (5 oz each) tuna, drained
1/4 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons red onion, finely diced
Salt and pepper to taste

Instructions:

Step 1: Drain the tuna really well and add it to a bowl.

Break it up with a fork. This one’s all about the lemon and herbs, so you want the tuna in smaller pieces so the flavors get everywhere.

Step 2: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, and lemon zest.

This makes a light, tangy dressing. The lemon zest is important. It adds so much flavor. Pour it over the tuna and stir until everything’s mixed.

Step 3: Add the basil, parsley, and red onion.

Toss it all together. The fresh herbs make this taste bright and summery. If you don’t have fresh herbs, you can use dried, but use way less. Like a teaspoon of each.

Step 4: Season with salt and pepper, then taste.

Adjust the lemon or salt as needed. I like this one really lemony, so I usually add extra juice. Let it sit in the fridge for 10 minutes before serving.

Eat it on toast, crackers, or just by itself. This one’s my favorite when I want something light and fresh.

Final Thoughts

There you go. Ten tuna salad recipes that actually taste good and don’t take forever to make. Try one, try all of them. Mix and match ingredients if you want. The best part about tuna salad is you can make it your own. Let me know which one you tried first.