I didn’t have the faintest idea
Tuna salad is a combination of canned tuna, mayo, and fresh ingredients like celery and onions—all of which spoil quickly if not stored appropriately.
Once opened or blended, tuna salad becomes highly sensitive. Bacteria develop rapidly between 40°F and 140°F, so it should never be left out for more than two hours.
Refrigeration slows spoilage but doesn’t stop it. Keep tuna salad in an airtight container, maintain it below 40°F, and eat it within 3 to 5 days.
Signs it’s gone bad include a sour smell, slimy texture, or discoloration. Neglecting these signs can lead to food blackening with symptoms like nausea, vomiting, and cramps.
Food safety experts agree: if the salad was cooked with fresh ingredients, kept cold, and never left out, it’s safe up to five days—but only if controlled correctly.
Don’t depend on luck or personal anecdotes. Label the date, avoid double-dipping, and chill leftovers immediately. When in doubt, toss it out. It’s safer to delete a meal than risk getting sick.
Tuna salad is the perfect meal when you’re craving something light, fresh, and healthy. Made with simple ingredients like canned tuna, mayonnaise, onion, celery, and fresh herbs, it comes together effortlessly. Enjoy it in a sandwich, wrapped in lettuce leaves, and more!
Why You’ll Love This Tuna Salad
Fast and easy salads have always been a staple in my meal prep routine. And I’m not talking about leafy green salads that wilt quickly. Instead, I’m referring to hearty, durable, and delicious options like chicken salad, shrimp salad, salmon salad, egg salad, and my personal favorite—this tuna salad. Not only does it come together in 15 minutes, but it’s also:
A high-protein meal. Since tuna is low in fat and calories, it’s pretty much pure protein. One can is about 26 grams of protein!
Great for meal prep. It will last 3 to 4 days in the fridge, which makes it great for a delicious lunch (especially for kids) or a light and fresh dinner that can be served in many ways.
Endlessly customizable. While this classic version is delicious as is, you can get creative and make it your own, whether that’s creamier, chunkier, or spiced up. More on that below!
Tuna Salad Ingredients
Canned Tuna: My favorite canned tuna is Wild Planet wild albacore tuna packed in water. I’ll link it in the recipe card below! For more info on why this is my go-to, check out the next section.
Mayonnaise: Use your favorite brand or better yet, try making my homemade mayonnaise for the freshest flavor and texture. You can also use Greek yogurt for a lighter option.
Dijon Mustard: This ingredient might not appear in every tuna salad recipe, but it’s a game-changer. It adds a sharp, tangy contrast to the lighter flavors, making it a must-have in my book!
Celery and Red Onion: These add a fresh, crunchy texture to every bite.
Parsley: Fresh herbs like parsley pair beautifully with seafood, especially tuna, adding a burst of freshness.
Tuna Salad Variations
Tuscan Tuna Salad: This is a delicious no-mayo option that’s layered with bright and fresh Tuscan flavor—from briny olives to sun-dried tomatoes and an abundance of herbs and lemon juice.
Broccoli Tuna Salad: Give your tuna salad an extra green spin with broccoli rice, diced green onions, and extra herbs.
Tuna Salad with Pickles: For another briny, tangy flavor, mix in chopped dill or sweet pickles and capers. The sharpness pairs wonderfully with the creamy salad.
Curry Tuna Salad: Mix in some curry powder, diced apples, raisins, and chopped almonds for a sweet and savory twist. You could also use a bit of Greek yogurt to replace some of the mayo for a creamier consistency.
Egg Tuna Salad: Add chopped hard-boiled eggs for extra protein and a super filling, satisfying meal.
Ways To Serve
Tuna Sandwich: Turn it into a classic sandwich with a layer of lettuce and tomato. For a twist, try a tuna melt by preparing a grilled cheese sandwich, then gently pulling apart the bread to layer spoonfuls of tuna salad inside.
Tuna Wrap: Wrap the salad in tortillas (like my cassava flour tortillas) or use butter lettuce leaves for a light, low-carb option.
Layer on a salad: I love this tuna salad on a bed of mixed greens or baby spinach for an easy, throw-together lunch. Drizzle with olive oil and lemon juice for a fresh dressing.
Stuffed Avocado or Tomato: Scoop the salad into avocado or tomato halves for a fresh and flavorful presentation, like my tuna stuffed avocados!
Serve as a delicious dip: Pair it with crackers or chips for a quick, crowd-pleasing appetizer or snack.