This Classic Tuna salad is creamy and full of flavor and textures. The flakey tuna is combined with mayo and eggs with a little relish and celery . This is exactly the way my mother made this when I was growing up so this is pure comfort food for me. On warm summer days my mother would make a tuna salad sandwich on soft white bread served with plain potato chips and sweet tea. The perfect lunch!! When I got older I realized so many people were funny about this salad, like no eggs or relish. What is tuna salad without eggs?? It would be pretty boring and sad.
Let’s talk about mayo for a minute, this is a hug debate among many Southern households. When making a salad that uses mayo as a base a really good quality mayo needs to be used. I am team Duke mayo but I occasionally use Hellmans . Those are my two go to brands , there is a difference in taste and it is just a preference so use what you like. The Tuna I am not picky about a brand but I usually buy the water packed tuna . Living on the gulf coast from June to November this is a staple in my pantry during hurricane season.
Variation in making and serving Classic Tuna Salad
- Swap out the dill relish for sweet relish , or use both.
- Add diced apples
- Swap out the red onion for regular onions or leave them out all together
- Serve on your favorite bread
- Serve with your favorite crackers, I love it with buttery Ritz
- Make a Tuna Melt
- Serve on a slice of tomato and sprinkled with Everything Bagel Seasoning
- Serve in an avocado half
Items needed to make Tuna Salad
- 2 cans of water packed tuna
- Good quality mayo
- dill relish
- Boiled eggs -Click Here for the method I use
- Celery and red onion
- Mixing bowl
- Air tight storage container
Let’s make Tuna Salad
- Boil your eggs and allow them to cool and dice them
- Small dice the onion and celery
- Drain the tuna and place in a mixing bowl
- Add the diced onions , celery, dill relish and eggs
- Start with a 1/3 of a cup of mayo and mix
- If you like more mayo add it
- Salt and pepper to taste
- Store in a sealed container up to 3 days in the fridge.
As with all wet ingredients add a little mayo at a time. If you add too much it is a lot harder to fix than having to add mayo.
Tuna salad can be stored in the fridge up to three day . I would discard any left after that .