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


  • 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


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About My Best Tuna Salad

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

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