I know, everyone says it but trust me, this is the best tuna salad! As someone who eats just about anything except seafood with the exception on canned tuna I’ve made A LOT of tuna salad. I really want to enjoy seafood and have done everything from catch it, fillet it, and cook it, to eat it freshly prepared from the best fish market in Japan, and nada. The only seafood I like is canned tuna. One of the fishiest seafood options. I know. It’s weird. I’ll keep on trying to find another seafood I like, but until then, I eat and prepare a lot of tuna salad. From sweet, to dill, to complex, and simple. This is always the recipe I find myself coming back to. I’ve also found the best tuna for tuna salad is Genova Yellowfin Tuna in Olive Oil (I get a 6 pack from Costco). It has the best flavor, and the olive oil helps keep the fish fresh and keeps the moisture in. While you do drain the oil off, it still coats the fish and adds a great flavor to tuna salad. So if you’re looking for recommendations on what tuna to use, it’s what I’d highly recommend.
But hey, it’s summer, and it’s HOT. And no one wants to spend time slaving over the stove or have hot meals when it’s scorching outside. Tuna salad is my regular summer go to. I eat it stuffed into tomatoes, in wraps, on salads, in sandwiches. It’s easy and you can make a whole lot of it in a short amount of time. It last for almost a week in the fridge and perfect for packed lunches! This is my favorite recipe because it has tons of textures and flavors. The sweet relish gives it this great hint of sweetness and tons of crunch from all the fresh veggies. It’s the perfect tuna salad in my book and after you make it, I’m sure it will be yours too!
The BEST Easy Tuna Salad
- 2 - 5-7 oz cans tuna, drained and shredded (I recommend Genova Tuna Yellowfin in Olive Oil, best price at Costco)
- 1.5 cups finely chopped celery hearts, include center heart leaves as it has tons of flavor
- 2 whole carrots tops and bottoms chopped off, everything else finely diced
- 1/2 cup finely chopped sweet or red onion
- 4 hard boiled eggs peeled and finely chopped
- 1/2 cup mayo (I recommend Hellmann's) -Can add more/less based on preference
- 1/2 cup sweet pickle relish (I try to drain off most of the liquid in the jar)
- 1/2 tbsp yellow mustard
- salt and pepper to taste
- Drain tuna, place in large bowl. Shred with fork until pieces are small. Add all of the above ingredients and stir until well combined. Serve on bread, salads, wraps, in tomatoes, or eat with crackers or cucumber slices. Enjoy!**This makes about 6 cups of tuna salad**