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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!
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.
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 Step-by-Step:
Step One: add all ingredients to a large bowl
In a large bowl, add all of your ingredients.
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.
Step three: Serve as Desired
You can simply enjoy this with crakers or sliced veggies or in lettuce cups!
Recipe FAQs:
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.
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:
Whole30 Tuna Cakes with Smoked Paprika Aioli
Classic Tuna Salad
Ingredients
- 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
Instructions
- 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.
I only make your tuna salad recipe! It tastes so good! Such a good mix of flavors.
Thank you!!! Glad you enjoy it.
This is the best tuna salad I’ve ever had!
My husband and myself love this recipe! Such a good meal-prep recipe that we use a lot.
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.
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!
I don’t leave reviews that often, but my gah that was bomb!
Thank you for taking the time to leave a review 🙂