Love it or hate it, tuna salad is an essential recipe that any home cook should have in their repertoire. This month I am sharing my tried-and-true recipe for the legit best classic tuna salad ever. Loaded with healthy protein, this recipe has an excellent ratio of creamy/crunchy textures and lots of acid to keep it bright…I promise you’ll love it.
My husband’s favorite lunch is this tuna salad served on our favorite white bread (Dave’s Killer White Bread, thin-sliced) and I love to have a scoop with a green side salad and toasted pita….SO GOOD!
There are a couple of ingredients I swear by using – starting with Wild Planet Tuna (a great low-mercury, clean option). I buy this pack at Costco and it is a kitchen staple. I also swear by the Wickles Pickles brand relish – it is one of the cleaner options available. And I use my own lemon juice from my Meyer Lemon Tree (click here for how I make those lemons last all year…).
For a fun little change add a sprinkle of sumac before serving – not only does it add a beautiful dash of color, but also brings a tangy, lemony flavor, giving a bit of added interest.
THE BEST Tuna Salad Evah!
- 2 cans Water Packed Tuna, drainer *Wild Planet Tuna is the best
- 2 Tbs Fresh lemon juice
- 2 eggs Hard-Boiled, diced
- 2 stalks Celery, diced
- 1/4 Cup Mayonnaise
- 2 Tbs Pickle Relish *I prefer Wickles Pickles brand
- 1/2 tsp Sea salt
- 1/2 tsp cayenne pepper
- Fresh Ground Pepper, to taste
- Drain the tuna really well by pressing down on the packed tuna with a fork, draining the can, and squeezing the daylights out of it.
- Add the drained tuna to a medium size bowl and using that same fork, mix the lemon juice in with the tuna, breaking up any large pieces of tuna. Add in cayenne pepper and sea salt and stir to mix.
- Add in mayonnaise, diced hard-boiled egg, pickle relish, celery, and 1 Tbsp. lemon juice in a medium bowl, until well combined. Season with fresh cracked pepper, and more sea salt and lemon juice, if desired.