Tuna Salad

  • Yield : About 2 cups
  • Servings : 4
  • Prep Time : 15m
  • Ready In : 15m

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein


Tuna salad can be used to create a variety of salads or a quick sandwich.

For this Tuna Salad recipe, you can use canned tuna, salmon, or both. Salmon provides more anti-inflammatory omega-3 fatty acids than tuna.

A basic tuna salad is made using canned tuna and mayonnaise. Diced sweet pickles or pickle relish is optional. From there, the sky is the limit. This Tuna Salad recipe is just one of hundreds you can make by varying the ingredients.

Nutrition Information

Nutrition information is for the Tuna Salad recipe only and does not include bread. Two slices of bread or one large bun or roll adds 200 to 250 calories and 300 to 700 mg of sodium.

Related Recipe

Egg  Salad


  • 2 6-oz. (170 g) cans light or solid Albacore tuna
  • 1-2 tablespoons (15-30 ml) lemon juice
  • Fresh ground black pepper to taste
  • 1 celery stalk/rib, chopped fine
  • 2 tablespoons (30 ml) red onion, minced
  • 2 tablespoons (30 ml) sweet pickle relish or minced sweet pickles
  • 1-2 tablespoons (15-30 ml) fresh Italian parsley, minced
  • 1/2 cup (120 ml) low fat mayonnaise
  • 1/4 teaspoon (1.25 ml) Dijon or brown mustard

Method of Preparation

Step 1

Drain tuna. Transfer to small bowl and shred using your fingers or a fork until there are no large lumps.

Step 2

Add remaining ingredients and mix until well combined.

Step 3

Serve or refrigerate and use within 4 days.