Introduction
I first discovered the joy of a fresh, creamy tuna salad on a busy weekday afternoon when I had little time to cook. As Lina Vexley, I’ve always appreciated recipes that balance nutrition, taste, and simplicity — and this one does exactly that. A mix of tender tuna, crisp vegetables, and creamy dressing, it’s perfect for sandwiches, wraps, or enjoyed straight from the bowl. Over the years, I’ve experimented with herbs, lemon juice, and avocado slices to elevate its flavor. This humble dish has now become one of my go-to meals whenever I need something refreshing yet satisfying.
Classic Tuna Salad
Equipment
- Mixing Bowl
- Fork
- Knife
- Cutting board
Ingredients
Salad Ingredients
- 2 cans tuna drained
- 1/4 cup mayonnaise light or regular
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp dijon mustard
- 1/4 cup red onion finely chopped
- 1/4 cup celery diced
- 1/4 cup cherry tomatoes halved
- 1 avocado sliced for topping
- 1 cup lettuce leaves for serving
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Drain the tuna thoroughly and place it in a large mixing bowl. Flake it apart using a fork.
- Add mayonnaise, lemon juice, and Dijon mustard. Mix until the tuna is evenly coated and creamy.
- Add finely chopped red onion, diced celery, and halved cherry tomatoes. Stir gently to combine.
- Season with salt and black pepper. Adjust the taste to your preference.
- Arrange lettuce leaves in a serving bowl and spoon the tuna mixture on top.
- Top with avocado slices and serve immediately. You can also chill it for 15 minutes before serving for extra freshness.
Notes
Nutrition
How to Make the Recipe
Making a delicious tuna salad is as easy as mixing a few fresh ingredients together. Start by draining your canned tuna thoroughly to remove excess water or oil. Place the tuna in a large bowl and use a fork to flake it into smaller pieces. This creates the perfect texture for mixing with the creamy dressing.
Next, add mayonnaise, lemon juice, and Dijon mustard. Stir until the tuna is evenly coated — the lemon juice adds brightness, while the mustard gives a subtle tang that balances the richness of the mayo. Once your base is creamy and smooth, it’s time to add crunch and color.
Mix in finely chopped red onion, diced celery, and halved cherry tomatoes. These ingredients add texture and a refreshing bite. Season the salad with salt and freshly ground black pepper. Taste as you go to ensure a perfect balance of flavors — you can always adjust the acidity with an extra squeeze of lemon or add herbs for aroma.
To serve, line a bowl or plate with crisp lettuce leaves and spoon the tuna mixture on top. Finish with avocado slices for a creamy, buttery contrast. For a chilled version, refrigerate the salad for 15 minutes before serving.
This tuna salad is versatile — you can serve it on its own, as a sandwich filling, or as a wrap. It’s protein-rich, refreshing, and satisfying while remaining light enough for any meal. Add your own twist with pickles, sweet corn, or a dash of paprika for extra flair. A quick, nutritious dish that never disappoints!
Conclusion
Tuna salad is the perfect blend of convenience and nutrition. With its creamy texture, fresh crunch, and bright flavor, it’s ideal for busy days or light meals. As Lina Vexley, I love that this dish proves healthy eating doesn’t have to be boring or time-consuming. Whether enjoyed in a sandwich, wrap, or simply on a bed of greens, every bite feels wholesome and refreshing — a reminder that simple ingredients can create something truly satisfying and delicious.