Can I use water-packed or oil-packed tuna?

Water-packed tuna is recommended for this lighter recipe. If you use oil-packed tuna, drain it very well to avoid a greasy texture, or reduce the amount of added mayo/yogurt slightly.

Why is my tuna salad watery?

This usually happens if the tuna isn't drained thoroughly. Make sure to press out as much liquid as possible from the cans before mixing. Also, ensure your chopped vegetables aren't releasing too much water by patting them dry if necessary.

Is this recipe keto-friendly?

Yes! This tuna salad is low in carbohydrates and high in protein. Serve it in lettuce wraps or with cucumber slices instead of bread or crackers to keep it strictly keto.

Tuna Salad Recipe - cookwithelly.com

Name: Tuna Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 5 oz cans tuna; ¼ cup plain Greek yogurt; 1 Tablespoon mayonnaise; 1 Tablespoon Dijon or German mustard; 1 stalk celery; ¼ cup red onion; ¼ cup dill pickles; 1 Tablespoon parsley; ½ teaspoon sea salt; ½ teaspoon ground black pepper

The smell hit first – that sharp, salty tuna scent mixed with something creamy and slightly tangy. I was already halfway through chopping onions when I realized I forgot to drain the tuna. Again.

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I tipped the can over the sink, pressing the lid down with a fork, watching the liquid spill out too slowly. A bit impatient, but also used to this small ritual. It never really goes perfectly, and somehow that feels right.

Tuna salad isn’t fancy, but I keep coming back to it. It’s quick, filling, and easy to tweak depending on my mood or what’s left in the fridge. Some days it’s smooth and creamy, other days it’s all about crunch.

Today, I wanted that balance – something light but still satisfying, with a little bite from onions and pickles to keep things interesting.

Ingredients Needed for the Recipe

A small moment before it all came together

I almost skipped the celery. It looked a little tired sitting in the fridge, slightly bendy instead of crisp. But I chopped a piece anyway and tasted it.

Still crunchy enough. Not perfect, but good. That tiny decision changed the whole bowl later. Without that crunch, tuna salad just feels flat to me.

How to make Tuna Salad?

Step 1 – Drain and prep

I start by draining the tuna really well. Not halfway, not quickly – properly. I press it down with a fork until most of the liquid is gone.

If I rush this part, the whole salad ends up watery, and there’s no fixing that later. So I take an extra minute here, even if I don’t feel like it.

Step 2 – Add the creamy base

Into a bowl goes the tuna, then the Greek yogurt right on top. I add the mayonnaise too, just a spoonful, even if I tell myself I might skip it.

I mix lightly at first, just enough to coat the tuna. Not fully stirring yet, just getting things started.

Step 3 – Chop and add crunch

I toss in the chopped celery, red onion, and pickles. Sometimes the onion pieces end up uneven, but I don’t stress over it.

Those slightly bigger chunks actually give a stronger bite here and there, which I kind of like. It keeps things from feeling too uniform.

Step 4 – Season and mix

Mustard goes in next, followed by parsley, salt, and pepper. Then I finally mix everything properly, breaking up the tuna with a fork.

I don’t mash it completely. I like leaving some bigger flakes so it doesn’t turn into a paste. It should feel textured, not smooth.

Step 5 – Taste and adjust

This is where I pause. I take a bite and decide what’s missing. Sometimes it needs more mustard, sometimes just a pinch of salt.

Once in a while, I even add an extra spoon of yogurt if it feels too dense. There’s no strict rule here, just small adjustments.

Step 6 – Chill or serve

If I have time, I let it sit in the fridge for about 30 minutes. The flavors settle and blend better.

But honestly, I often eat it right away, standing in the kitchen with a spoon before even deciding how to serve it.

Texture and flavor notes that actually matter

This version leans creamy but not heavy. The yogurt keeps it light, while the tiny bit of mayo rounds things out so it doesn’t taste too sharp.

The crunch is what makes it. Celery, onion, pickles – each one hits differently. One bite is crisp, another is tangy, another slightly spicy from the onion.

If something feels off, it’s usually because one of those elements is missing or too small. I’ve learned that the hard way after a few bland bowls.

Tips

Some days I pile it onto toasted bread, letting it slightly warm from the heat. Other days I scoop it into lettuce leaves when I want something lighter.

Crackers work too, especially when I don’t feel like making anything else. It turns into a quick snack without much thought.

I’ve even eaten it straight from the bowl more times than I’ll admit. It’s just one of those foods that doesn’t need much effort to feel satisfying.

Leftovers go into a container, usually pushed to the back of the fridge and rediscovered the next day. A quick stir fixes everything.

The texture changes a bit after sitting, slightly softer, but still good. Sometimes even better because the flavors settle in deeper.

What I like most is how flexible it is. If I run out of pickles, I still make it. If I feel like adding something extra, I do.

It’s not about perfection. It’s about having something reliable, something that comes together quickly but still feels like real food.

And somehow, even after making it so many times, I still adjust something every single time. A little more crunch, a little more tang, a little less salt.

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Tuna Salad Recipe