Classic Southern Tuna Salad
Classic Southern Tuna Salad recipe…quick, easy and low carb! When it gets too hot to cook, keep a big batch of this classic recipe in the fridge. This makes a perfect light lunch or summer salad that is cool and refreshing.
A really good tuna salad isn’t hard to make, but the amount of each ingredient is important to both the flavor and texture.
There are many variations of this recipe; some contain boiled egg while others include fresh dill. This recipe is a traditional Southern tuna salad recipe that can be served as a salad or sandwich.
- Ingredients measured – the ingredients are measured exactly for one can 5 oz. can of tuna– no guessing how much relish or how much celery and mayonnaise to use!
- Flavorful-you can use sweet relish or dill pickle relish to make it sweet or tangy – your call!
Ingredients
This classic recipe uses basic ingredients:
- One 5-oz. can of tuna (I like a light flaky tuna like Albacore tuna)
- Mayonnaise– Duke’s mayonnaise or Hellman’s. I do not recommend using Miracle Whip
- Pickle relish-whicher you like – tangy dill flavor or a (dill pickles, dill relish) or a sweet flavor, using sweet pickles or sweet pickle relish – your call
- Celery – finely chopped fresh celery; if you don’t have celery, use a little celery salt
- Onion – finely chopped onion; I use red onion, but you can use a white onion, green onion or a sweet yellow onion
- Old Bay seasoning
- Salt and pepper
- Hard-boiled eggs (optional)
This recipe doesn’t include boiled egg, but if you like an egg in your tuna salad, boil one large egg and finely chop; add to the tuna salad after you’ve mixed all the other ingredients together. If you’re feeling really ambitious, boil a few large eggs to save for later and make a delicious Southern egg salad!
How to make a really good tuna salad or sandwich
- Drain the tuna (you can use oil or water packed); either way, drain it first
- Squeeze any moisture out of the chopped pickles or relish – this prevents the mixture from being too watery
- In a small mixing bowl, use a fork and flake the fish
- In a separate bowl, add the remaining ingredients and combine well
- Add tuna to mayonnaise mixture, combine well and enjoy!
- Start with the exact measurements for the ingredients then, if you want, add a chopped boiled egg.
- Use fresh bread or crisp lettuce leaves
Recipe Tips
- Tuna generally comes either packed in olive oil or water; either way, you’ll want to drain it first. When you drain the tuna, you do not have to use a colander; just take the lid off and press it down on the fish, then turn the can over and squeeze any excess water or oil.
- If you do use a colander, use a fine mesh strainer
- Don’t have Old Bay seasoning? No problem! Just sprinkle in a little onion powder and garlic powder
- Add salt last; some brands are salty enough; if you want, garnish with chopped green onion and season with a little black pepper or lemon pepper
- Want a tangy flavor? Add a dash of white vinegar or lemon juice
- Squeeze the pickle relish in a paper towel before you add it. This removes excess liquid and prevents your tuna salad from being watery
What to serve with tuna salad
Serve on a fresh croissant, or a sweet Brioche bun or just plain ole’ white bread! In the South, we serve a classic tuna sandwich with a side of salty potato chips.
One of my favorite things to serve homemade tuna salad with a sliced avocado and tomato! Or, put a big scoop on a bed of romaine, top with a little shredded cheddar cheese and you’ve got a delicious salad! If you’re looking for a little variety, serve this with sliced cucumbers or with fruit kabobs on the side!
Storage
Keep this in the fridge for up to a week in an airtight container. If it gets watery, stir it up and drain off any liquid. Because this is mayonnaise-based, don’t let it sit out in the heat.
If you’re taking a batch to an outdoor summer event, put the bowl of Classic Southern Tuna Salad on a big bowl of ice to keep it chilled.
Related salad recipes:
- Cold Shrimp Salad
- Classic Chicken Salad
- Southern Potato
- Tortellini Pasta
- Pistachio Poppy Seed
- Best Southern Recipes
- Southern Fried Chicken Sandwich
- Texas Coleslaw
- Blue Cheese Potato Salad
- Easy Fruit Dip
- Creamy Cucumber Salad
- Marinated Cucumber and Tomato Salad
♥ If you make this recipe, please leave a comment and rating below! Thank you!
Southern Tuna Salad Recipe
Ingredients
- 1 5-ounce can tuna drained
- 1 tablespoon finely chopped celery chopped
- 1 tablespoon finely chopped red onion chopped
- 1 teaspoon Old Bay Seafood Seasoning
- 1 tablespoon chopped and drained pickles sweet or dill
- 3 tablespoons mayonnaise
- ½ teaspoon black pepper
- 1 large hard boiled egg (optional)
- ⅓ cup cheddar cheese shredded (optional – garnish)
Instructions
- Drain tuna and place in a medium size bowl; squeeze relish or chopped pickles in a paper towel to release the moisture; set aside1 5-ounce can tuna, 1 tablespoon chopped and drained pickles
- Finely dice onion and celery; set aside1 tablespoon finely chopped red onion, 1 tablespoon finely chopped celery
- Using a fork, flake tuna into small pieces
- Add remaining ingredients; combine well1 tablespoon finely chopped celery, 1 tablespoon finely chopped red onion, 1 teaspoon Old Bay Seafood Seasoning, 3 tablespoons mayonnaise, ½ teaspoon black pepper, 1 large hard boiled egg (optional), 1 tablespoon chopped and drained pickles
- Garnish with cheese (optional) and serve as a salad or sandwich⅓ cup cheddar cheese
Notes
- When you drain the tuna, you do not have to use a colander; just take the lid off and press it down on the fish, then turn the can over and squeeze any excess water or oil. If you do use a colander, use a fine mesh strainer- not big ones or the tuna will slide through them
- Add salt last; some brands are salty enough
- Squeeze the pickle relish in a paper towel before you add it. This removes excess liquid and prevents your tuna salad from being watery
Honestly, this is a pretty decent alternative to the typical run of the mill tuna salad.
I did find that it needed more mayo than called for, but maybe that was due to my using solid white albacore vs chunk light.
I also decided to use Vidalia Onion Relish (undrained) in place of pickle relish, just to keep with that southern twist.
Definitely recommend giving it a try!
Oohhhh, Vidalia Onion Relish sounds delicious! Thank you for sharing!
Excellent tuna salad. Used green onions, didn’t have red. Easy and quick.
I’m glad you liked the tuna salad!
This is really great tuna! I loved the tip about blotting pickle relish in a paper towel to prevent watery tuna. I don’t know why that never occurred to me but it has made all the difference. Thanks so much!