When it comes to an easy, nostalgic lunch, there’s not much that beats out tuna salad. It comes together quickly and with simple ingredients, and its ability to elevate sandwiches, lettuce wraps, crackers, and more to new heights is unparalleled. That said, we’ve found that recipes for it have the potential to wildly succeed or epically fail, so when it came to creating ours, we weren’t messing around. Here, mayo, lemon juice, fresh dill, salt, and black pepper are precisely combined to create a light, zingy dressing that comfortably coats the tuna without overwhelming it or turning the salad unacceptably gloppy. Read on to discover everything else we learned about making deli-quality tuna salad right at home, just the way you like it:
Let’s talk tuna.
We tested this recipe with a variety of kinds, and ultimately prefer unsalted, chunk white tuna over other options. No matter what type you use though, draining the tuna is the most crucial step for keeping your salad from becoming watery. We find draining it inside the tin to be the easiest, most effective method. Use a can opener to completely detach the top of the can, but instead of lifting it out, firmly press the top down against the tuna, then invert the can so the water streams out (do this over a bowl to catch any rogue tuna, just in case). When you flip the tuna can right side up and lift off the lid (use a fork for safety!), the tuna should be compacted into a dry disc at the bottom of the can. From there, you can dump it into a bowl and flake it apart with a fork before folding it into the dressing.
Mix-ins are key.
Here we decided to include celery for crunch, as well as finely chopped red onion and dill pickle for pops of brightness and tang. Taking a cue from the pickle, we also decided to add a few tablespoons of chopped dill to the dressing. We love the freshness it brings, but if you’re not a fan or are nervous about adding a full 2 tablespoons, feel free to reduce or leave it out altogether. If there are other mix-ins you love—capers, shallot, etc.—feel free to add those in too, depending on your personal preference.
Storage.
Tuna salad is technically ready to eat as soon as it’s mixed, but if possible, we recommend making it a few hours in advance of when you plan to serve it. Allowing the tuna salad to “marinate” a little in the refrigerator gives all the ingredients a chance to meld together, which will improve the overall flavor of the salad. This tuna salad should stay good for 3 to 5 days in an airtight container in the refrigerator; just keep in mind that it might need a pinch more salt or a half squeeze of lemon juice to revive it after a few days.
Made this? Let us know in the comments below.
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June 14, 2023 at 10:33PM
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Best Tuna Salad Recipe - How To Make Tuna Salad - Delish
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