My Best Tuna Salad

Susan Feliciano


I'm funny about tuna salad. I either like it or hate it. Sometimes I think it is the quality of the tuna that makes a difference. Whatever it is, I only make a small amount at a time because it is never the same the next day. So here is my recipe using only 1 can.

pinch tips: How to Perfectly Cook Fish in a Pan





5 Min


No-Cook or Other


6 oz
can light or white tuna, packed in oil; well-drained
1/2 stick
celery, finely chopped
2 Tbsp
sweet pickle relish, well-drained
3 Tbsp
finely chopped pecans or walnuts (optional)
3 Tbsp
finely chopped apple
1/4 c
2 pinch
salt and pepper, to taste

Directions Step-By-Step

Drain the tuna well. I use oil-packed because it keeps the tuna salad from getting watery. I look for tuna packed in olive oil if I can find it. I prefer the solid over the flaked because it is easier to drain. Whatever type of tuna you use, spend some time making sure that it is very well-drained.
Break up tuna in a small mixing bowl. Add other ingredients except salt and pepper, and mix well. Taste for seasoning, adding salt and pepper to your liking.
Serve immediately as sandwich filling, or use my favorite method: stuffed in a small tomato that has been cut partially through in wedges. This is very good drizzled with a bit of Balsamic vinegar.

About this Recipe

Course/Dish: Fish, Salads
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy