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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.
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 🙂