Instructions
Step 1: Drain the Tuna
Open cans of tuna and drain thoroughly. Press down on the tuna with a fork or the back of a spoon to remove as much liquid as possible. Transfer to a large mixing bowl and flake with a fork into smaller pieces.
Step 2: Prep the Vegetables
Thaw frozen peas and corn by running under warm water or letting them sit at room temperature. Pat dry with paper towels. Finely dice red onion, celery, and carrot into small, uniform pieces for the best texture. Chop fresh parsley and dill.
Step 3: Make the Dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, pepper, and paprika until smooth and well combined.
Step 4: Combine Ingredients
Add peas, corn, diced red onion, celery, carrot, and fresh herbs to the bowl with the flaked tuna. Toss gently to distribute vegetables evenly.
Step 5: Add Dressing
Pour the dressing over the tuna and vegetable mixture. Using a large spoon or spatula, gently fold everything together until all ingredients are evenly coated with the creamy dressing.
Step 6: Taste and Adjust
Taste the tuna salad and adjust seasoning if needed. Add more salt, pepper, lemon juice, or mustard according to your preference.
Step 7: Chill Before Serving
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. The salad can be served immediately, but it tastes best when chilled.
Step 8: Serve
Serve the creamy tuna salad on bread for sandwiches, in tortilla wraps, over crackers, stuffed in tomatoes, or over a bed of lettuce. Garnish with extra fresh herbs if desired.
Secrets to Perfect Tuna Salad
Drain Thoroughly: Excess water makes the salad watery and dilutes flavor. Press tuna firmly to remove all liquid.
Finely Dice Vegetables: Small, uniform pieces distribute better and create better texture in every bite.
Quality Tuna: Use solid or chunk tuna packed in water for the best texture and flavor.
Fresh Herbs: Fresh parsley and dill add brightness that dried herbs can’t match.
Don’t Overdress: Start with less dressing and add more if needed. You can always add, but can’t take away.
Chill Time: Letting the salad rest in the refrigerator improves flavor significantly.
Greek Yogurt Addition: A little Greek yogurt adds tanginess and makes it slightly lighter without sacrificing creaminess.
Serving Suggestions
This tuna salad is incredibly versatile. Make classic tuna sandwiches on white, wheat, or sourdough bread. Roll it up in flour tortillas or lettuce wraps for a low-carb option. Serve it over mixed greens for a protein-packed salad bowl.
For entertaining, serve in hollowed-out tomatoes, on cucumber rounds, or with an assortment of crackers. It’s perfect for lunch boxes, picnics, potlucks, or quick dinners. Pair with potato chips, pretzels, fresh fruit, or a simple side salad.
Storage
Store tuna salad in an airtight container in the refrigerator for up to 3 days. The vegetables will release some moisture over time, so it’s best enjoyed within the first 2 days for optimal texture.
Do not freeze tuna salad as mayonnaise-based dressings don’t freeze well and the texture will be compromised when thawed.
Variations
Mediterranean Tuna Salad: Add kalamata olives, sun-dried tomatoes, and feta cheese
Avocado Tuna Salad: Mash in half an avocado for extra creaminess
Curry Tuna Salad: Add 1 teaspoon curry powder and golden raisins
Spicy Tuna Salad: Add diced jalapeños and a dash of hot sauce
Italian Style: Add Italian seasoning, mozzarella, and cherry tomatoes
Apple Walnut: Add diced apple and chopped walnuts for crunch and sweetness
Egg Salad Tuna: Add 3-4 chopped hard-boiled eggs for extra protein
Lightened Up: Use light mayo and increase Greek yogurt ratio
Dill Pickle: Add extra dill and chopped dill pickles for tangy flavor
Asian-Inspired: Add sesame oil, soy sauce, and edamame instead of traditional ingredients
This creamy tuna salad is fresh, flavorful, and packed with protein – perfect for quick, satisfying meals any time!
