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I must admit, I eat tuna salad a lot. This can be “controversial” as I know people either like tuna salad or absolutely hate it but I grew up on it so a Classic Tuna Salad was a must on my blog!

Classic Tuna Salad on bed of lettuce with crackers ticking in it.

I realized that this simple recipe is something I make almost weekly. Yet, I’ve never formally shared the recipe in a blog post! Most of you know very well how to make a tuna salad and you likely won’t need this recipe. But I notice when I mention it’s what I am eating for lunch on Instagram I get some questions on how exactly I make mine.

Classic Tuna Salad in lettuce cups.

So yeah, here we go. A really good, Paleo, classic tuna salad recipe that never fails me. It’s dilly, zesty, bright, and delicious! Also, it might seem odd that I add a touch of coconut sugar to my tuna salad, but it’s an addition I’ve recently added, and the touch of sweetness just really makes the dish.

Classic Tuna Salad Ingredients:

  • Cans of Tuna
  • Celery
  • Red Onion
  • Garlic
  • Dill
  • Mayo (Store-bought or Homemade)
  • Dijon Mustard
  • Dill Relish
  • Lemon Juice
  • Coconut Sugar
  • Salt and Pepper
  • Cayenne Pepper (Optional)
Classic Tuna Salad ingredients scattered around.

Classic Tuna Salad Step-by-Step:

Step One: add all ingredients to a large bowl

In a large bowl, add all of your ingredients.

Classic Tuna Salad ingredients in large bowl. Not combined.

Step Two: Combine the Ingredients

Using a fork, stir and mash until the tuna salad is very well combined. Store in refrigerator until ready to serve.

Classic Tuna Salad combined in large bowl.

Step three: Serve as Desired

You can simply enjoy this with crakers or sliced veggies or in lettuce cups!

Classic Tuna Salad in lettuce cups.

Recipe FAQs:

How long does this store for?

I like to make this on a Sunday and then store it in the fridge for 3 to 5 days to easily enjoy whenever I need a quick lunch or snack.

Why is there coconut sugar in the tuna salad?

The coconut sugar adds a subtle touch of sweetness while keeping the recipe Paleo!

I hope you make a big batch of this Classic Tuna Salad on a Sunday so that you can enjoy it for lunches throughout the week. I serve mine in lettuce cups or with fresh-cut veggies and crackers! My favorite busy workday lunch!

For More Tuna Recipes:

Jalapeño Tuna Melt

Curried Tuna Salad

Whole30 Tuna Cakes with Smoked Paprika Aioli

Classic Tuna Salad in lettuce cups.
5 from 8 votes

Classic Tuna Salad

Prep: 15 minutes
Servings: 2 people


  • 2 [4-ounce] can of tuna, drained
  • 1/2 cup finely diced celery about 1 stalk
  • 1/4 cup finely diced red onion about 1/4 of a medium-sized onion
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons mayo
  • 1 teaspoon dijon mustard
  • 1 tablespoon dill relish
  • 1 tablespoon lemon juice or 1/2 lemon
  • 1 teaspoon coconut sugar
  • kosher salt, to taste
  • black pepper, to taste
  • a dash of cayenne pepper optional

Options for Serving:

  • Crackers
  • Fresh-cut veggies
  • Butter lettuce leaves


  • Add all of your ingredients to a large bowl.
  • Using a fork, stir and mash until the tuna salad is very well combined. Refrigerate until ready to serve.
  • Serve as desired!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 2 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    I eat tuna salad pretty often but never actually followed a recipe. This was amazing! So much flavor but still healthy. Will definitely use this recipe going forward.

  2. 5 stars
    I don’t think I have eaten tuna salad since I was in college but this recipe looked so good so I decided to give it a try. Oh. My. Gosh. These flavors are perfect. I was thinking I would save it for the work week but my husband and I just gobbled it all up. Delish! Thanks for the great recipe!