Classic tuna salad made the old-fashioned way with tuna, mayo, celery, and sweet pickle relish — simple, creamy, and perfect for sandwiches, salads, or snacking.
Classic Tuna Salad with Relish
This is the kind of tuna salad I grew up on — the simple, no-fuss version my Granny and my mom always made. No boiled eggs, no extras trying to steal the spotlight…just classic tuna mixed with mayo, plus a little celery and onion for that perfect bit of crunch. It’s straightforward, dependable, and exactly what you want when you’re craving something familiar and fast.
What really makes this version stand out is the sweet pickle relish. When we have it on hand, we use my Granny’s old-fashioned sweet pickles to make our own relish because it gives the salad just the right balance of sweetness and tang. That said, store-bought relish works just fine too if you need to keep things quick and easy — it’ll still turn out delicious!
Serve this simple tuna salad piled high on sandwich bread, scooped up with crackers, or over a bed of greens for a lighter option. However you make it, this is one of those classic recipes that’s always good to have around, made with simple ingredients, big flavor, and ready in minutes.
Ingredients
- Protein – Canned tuna
- Produce – Chopped celery, diced onion, sweet pickle relish, fresh lemon juice
- Refrigerated – Mayonnaise
Helpful Kitchen Tools
Instructions
- Prep the veggies – Wash and chop the celery into thin slices. Peel and chop the onion.
- Add to bowl – Add all ingredients to a medium mixing bowl.
- Mix – Stir until well combined and all of the mayonnaise is incorporated.
- Serve and enjoy!
Prep Tips
- Storage – Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Types of Tuna – For classic tuna salad, chunk light tuna in water is usually the best choice because it’s soft, mild, and blends easily with mayo for that smooth, familiar texture. It’s also budget-friendly, making it a great everyday option. If you prefer a heartier, chunkier salad, albacore (white tuna) has firmer pieces and a more pronounced flavor, though it won’t mix quite as creamy. Water-packed tuna is typically preferred over oil-packed since it lets you control the richness, while oil-packed can feel heavier and a bit greasy.
- Serve with – Tuna salad is a versatile dish that can be served a variety of ways. Pair with crackers as a dip, spread on bread to make a sandwich, make stuffed avocados or tomatoes, or serve on a bed of lettuce as a low-carb salad.
More Easy Salad Recipes
Tuna Salad Recipe (Printable Recipe Card)
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Simple Tuna Salad Recipe
Equipment
- mixing bowl
- Chef's knife
Ingredients
- 2 cans tuna 5oz cans
- 1/2 cup mayonnaise
- 1/4 cup chopped celery 1 stalk
- 1/4 cup sweet pickle relish
- 1/4 cup diced onion
- juice from half a lemon
Instructions
- First, prep the veggies. Wash and chop the celery into thin slices. Peel and chop the onion.
- Add all ingredients to a medium mixing bowl.
- Stir until well combined and all of the mayonnaise is incorporated.
- Serve and enjoy.
Notes
- Storage: Refrigerate in an airtight container for 3–4 days.
- Tuna: Use chunk light in water for a smooth, classic texture. Albacore is firmer and chunkier, and also works well.. Water-packed is preferred over oil-packed, as canned tuna in oil can taste greasier.
- Serving: Serve with crackers, on sandwiches, in stuffed veggies, or over lettuce.
Nutrition
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