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Bowl of easy tuna salad with fresh vegetables and dressing

Easy Tuna Salad

A quick and comforting tuna salad featuring canned tuna, crunchy veggies, and fresh lemon juice, perfect for warm weather meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Light Meal, Lunch
Cuisine: American
Calories: 304
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans canned tuna (5–6 oz each), drained White (albacore) or light tuna both work.
  • 1/3–1/2 cup mayonnaise Optional; can substitute with Greek yogurt.
  • ½ cup celery, finely chopped
  • ¼ cup red onion, finely chopped Adjust to taste.
  • to taste Salt
  • to taste Black pepper, freshly ground
  • 1–2 teaspoons lemon juice Freshly squeezed is best.

Method
 

Preparation
  1. Drain the canned tuna and place it in a bowl.
  2. Flake the tuna with a fork to ensure there are no large chunks.
  3. Chop celery and red onion and add them to the bowl.
  4. If using, add mayonnaise to the mixture.
  5. Season with salt, pepper, and a squeeze of lemon juice.
  6. Mix all ingredients until well combined, folding gently with a spatula.
  7. Taste and adjust seasoning as necessary.
  8. Serve on bread for sandwiches, in lettuce wraps, or with crackers.

Notes

Store tuna salad in an airtight container and consume within 3–4 days. For a lighter version, use Greek yogurt instead of mayo. Adjust ingredients based on personal preference and seasonality.