This is our favorite tuna salad that I make all the time! It’s so easy and such a perfect quick lunch. Every time I post it on Instagram, I’m always asked what goes in it. So I figured I’d finally measure it out and share it with you! Don’t skip the pickles, they really make it. So versatile and simple. Eat in on a salad, with crackers, as a tuna melt, in a sandwich, you name it. It’s a game changer and I hope you love it as much as I do!
What you need to make our favorite tuna salad + substitutions:
- Tuna- Tuna in olive oil is the only way I love to eat tuna. It has so much more flavor and it’s convenient because you already some extra delicious fat in your tuna. I’m not a big mayo fan, so I love that I don’t need as much if it’s already soaked in olive oil. My favorite tuna is this one from Costco, but any good tuna in olive oil will do.
- Avocado oil mayonnaise- We aren’t big mayo fans in this house, but whenever we buy mayo we usually go with the avocado mayo when we can. We usually buy the Chosen Foods one from Costco.
- Dijon mustard- I definitely prefer dijon mustard in this recipe. You could use yellow mustard or whole grain mustard if you’d like, but I really love the dijon and we always have it.
- Carrots- I love having extra veggies in this one. Carrots add a little sweetness and color.
- Celery- Celery adds a nice crunch, color, and flavor to this tuna salad.
- Bread & butter pickles- You can use dill pickles if you prefer, but the sweetness from the bread & butter pickles really make this recipe! They pair with the salty tuna perfectly.
- Dried dill weed- I love adding in a sprinkle of dried dill for a little extra flavor.
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Our Favorite Tuna Salad
This is our favorite tuna salad that I make all the time! It's so easy and such a perfect quick lunch. Every time I post it on Instagram, I'm always asked what goes in it. So I figured I'd finally measure it out and share it with you! Don't skip the pickles, they really make it. So versatile and simple. Eat in on a salad, with crackers, as a tuna melt, in a sandwich, you name it. It's a game changer and I hope you love it as much as I do!
- 10oz canned tuna in olive oil not drained
- 2-4 tbsp avocado mayo depending how you like it
- 1 tbsp dijon mustard
- ½ cup carrots chopped
- ½ cup celery chopped
- ⅓ cup bread & butter pickles chopped
- ¼ tsp dried dill
- sea salt & pepper to taste
- In a small mixing bowl, add in your tuna with the olive oil. Using a fork, break the tuna up.
- Add in the mayonnaise and dijon and give the tuna a mix.
- Next, pour in the carrots, celery, pickles, dried dill, a sprinkle of salt and a crack of pepper.
- Taste and add more salt if needed. Serve & enjoy!
- I love to eat mine on a salad with crackers, on a sandwich or wrap, or as a tuna melt.
For Storing: Store leftovers in an airtight container in the fridge for 2-3 extra days.
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This was delicious. Love the addition of pickles/dill. I added hard boiled egg too.
Good idea! We are so glad you enjoyed!