The Best Tuna Salad
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This Tuna Salad is the perfect balance of sweet, salty and savory. I love to dive in with multi-grain crackers, or pile a good amount in-between soft whole wheat bread.
I grew up eating a lot of tuna fish sandwiches. With a large family it was inexpensive and my mom could make big batches for us kids to snack on for several days.
My moms tuna salad was very basic with mayo, pickles, salt and pepper. It was good but not great. When my best friend made me a batch of her tuna salad for lunch many years ago I fell in love with the flavor! The combination of the white vinegar with a touch of sugar and salty pickles is magic! Add in a few green onions and chopped up celery for extra crunch and oh man. It’s honestly so good you could eat it straight from the bowl with a spoon. Actually, I do.š
If you’re not a big fan of tuna fish this recipe can easily be made with shredded chicken or even canned chicken.
My favorite way to eat this tuna salad is with multi-grain crackers but it’s equally good in-between soft bread, over a bed of lettuce greens with a drizzle of balsamic vinegar, or wrapped up in a spinach tortilla with crispy romaine lettuce.
Let’s eat!š¤
The Best Tuna Salad
Ingredients
- 12 ounce can albacore tune in water, drained well
- 1/3 cup mayo
- 1 celery stalk, chopped fine
- 1/3 cup dill pickles, chopped fine
- 1 green onion, sliced thin
- 2 tsp granulated sugar
- 1 tbsp white vinegar
- 1 tsp yellow mustard
- salt and pepper to taste
Instructions
- Drain tuna well, squeezing out excess moisture. Add tuna to a medium bowl and break up the meat so there isn't any large pieces. Add the rest of the ingredients and combine well. Serve immediately or keep refrigerated until ready to eat.
