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.


★★★★★ 2 votes

5 Min
No-Cook or Other


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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

How to Make My Best Tuna Salad


  • 1Drain 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.
  • 2Break 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.
  • 3Serve 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.

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About My Best Tuna Salad

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

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