Name: The Best Tuna Salad Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1 can tuna; 3 Tbsp mayo (Best Foods/Hellman’s); 1 rib celery; 1 Tbsp dill relish; squeeze of fresh lemon juice; fresh chopped dill, to taste; fresh chopped parsley, to taste; salt and pepper; caraway rye bread/Jewish Rye; crisp lettuce leaves; thinly sliced cucumber

Tuna salad is as personal as matzah balls, but I’ve written a recipe for my ideal tuna salad sandwich.

The Best Tuna Salad Recipe

tuna

Tbsp mayo (Best Foods/Hellman’s)

rib celery

Tbsp dill relish

lemon juice

dill,

parsley,

salt and pepper

caraway rye bread/Jewish Rye

crisp lettuce leaves

cucumber

Drain your tuna, transfer it to a bowl and mash it very finely with a fork. Add the mayo, celery, relish, lemon juice, dill, and parsley and mix until well incorporated. Taste and modify as desired, and season with salt and pepper to your liking.

Serve on rye bread with lettuce and thinly sliced cucumber. An extra schmear of mayo on the bread is always welcome.

Quite the way, I actually make it except for one addition. I include one hard boiled egg for each can of tuna - minced and mixed in with the tuna. My family loves this recipe.

Pretty much the way I’ve been making my tuna salad recipe with one addition: I include one hard-boiled egg for each one can of tuna. Chop the hard boiled egg fine and mix it in with everything else. My family loves it this way.

We aways have potatoe chips with our toona sandwich.  Additionally dill relish is mandatory.

I love this recipe. I tweak the proportions of mayo and celery (more!) but the other ingredients absolutely elevate this dish and now I can’t have my tuna any other way. It’s been a revelation!

I add diced carrots, chopped onions and chopped pickles and some juice instead of the relish, and always a bit of mustard. I serve it on rye bread or sliced challah with lettuce and sliced tomato.   Yum!

Thank you, I also love to add a hard boiled egg to my tuna salad 😋.

Always added a wedge of nicely diced kosher pickle.  Either a half-sour Batampte, or a Grillos, depending on what's in the fridge.  The egg, as well. Hadn't thought of fresh dill...will definitely give that a try!  Enjoyed the article...

I have been making my  family's tuna salad virtually this same exact way (for 45+ years!), EXCEPT that I swap the mayo for "Miracle Whip Salad Dressing", as I have detested the taste of mayonnaise since childhood.  Our tuna salad is DELICIOUS for enjoying on matzoh, hollowed-out sesame-seeded bagels, even on a quality white bread, spread first with scallion cream cheese, with potato chips on the side (or on top, like I first learned to do in my elementary school cafeteria DECADES ago!)....When we get down to the bottom of the bowl, this "leftover" tuna salad is GREAT as the basis for a tuna melt: lightly-grilled white bread is first spread with a bit of a slightly-spicy (from added paprika) homemade honey mustard; a "thinnish" layer of tuna salad is spread on top, and is covered with a "nice" layer of (shredded) cheddar cheese; then, this about-to-be devoured concoction is baked in our convection oven (at 365 degrees F) 'til the cheese is "moderately" browned.  FANTASTICALLY DELICIOUS (and, coincidentally, I had this style of tuna melt for lunch today!). IF you try (or already make) this style of tuna melt...ENJOY!

We have a recipe that's more MidWest ~

Best Foods/Hellman's mayo
celery, bell pepper, green onion 
Lemon, dash of dijon and celery seed
salt and pepper

I make this for Kiddush at the Shul and I get rave reviews for years now.

Nothing wrong with this basic recipe. I like to mix it up (forgive the pun) with a rotating variety of add-ins, including: chopped stuffed olives, grated carrot, minced spring onion, sweet pickle relish, dijon mustard, etc., etc. Sometimes sub in a bit of plain Greek yogurt for the mayo. Never gets old.

The Best Tuna Salad Recipe

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Sonya Sanford

Ingredients

Instructions

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