Best-Ever Tuna Salad

Course: Lunch / Dinner, Salad

Cuisine: American

Prep Time: 15

Chill time: 1

Total Time: 1 15

Servings: people

Calories: 405kcal

Author: Kris Longwell

This is one of the most popular recipes on the blog. It's easy, beautiful, and the flavors work perfectly together. The slight sweetness of the cranberries matched against the salty, briny capers is perfect! We highly recommend using fresh dill. It really makes a big difference. You can easily double (or triple) the recipe if feeding a group.

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Ingredients

½ cup red onion finely chopped
½ cup apple cider vinegar
2 7 oz. cans tuna in water we love Wild Planet, drained
½ cup dried cranberries
2 celery ribs chopped
¼ cup capers drained
2 tablespoon dill fresh, chopped
1 tablespoon parsley fresh, chopped
¾ cup mayonnaise
1 large lemon the juice from
1 tablespoon Dijon mustard
1 teaspoon Kosher salt start with ½ teaspoon, then add more, to taste
Freshly ground black pepper to taste

Instructions

Place the red onions in a small bowl and cover with apple cider vinegar. Set aside for 15 minutes, and then drain.
½ cup red onion, ½ cup apple cider vinegar
In a large bowl, add the drained tuna, pickled onions, cranberries, celery, capers, dill and parsley.
2 7 oz. cans tuna in water, ½ cup dried cranberries, 2 celery ribs, ¼ cup capers, 2 tablespoon dill, 1 tablespoon parsley
In a medium bowl, mix together the mayonnaise, lemon juice, mustard, salt and pepper (add the salt in ½ teaspoon increments, to taste).
¾ cup mayonnaise, 1 large lemon, 1 tablespoon Dijon mustard, 1 teaspoon Kosher salt, Freshly ground black pepper
Add the mayo mixture to the tuna mixture, and using a large wooden spoon, stir the salad to fully incorporate all ingredients.
Refrigerate for at least 1 hours before serving. (Can be prepared 24 hours in advance of serving).
Serve on a bed of greens or as sandwiches.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The dressing can be made up to 3 days in advance. You can assemble the salad up to 24 hours in advance. Give the salad a good stirring before serving.

Leftovers will keep in the fridge for up to 4 to 6 days. It can be frozen for up to 2 months, although the dressing may lose its creamy texture after thawing.

Nutrition