Best Tuna Salad Eva

Tuna Salad

Tuna Salad

(Regular or Spicy)
Servings: 2


  • 2 cans good quality chunk tuna in water
  • 2 ribs celery finely chopped
  • 1/4 red onion finely chopped
  • 1/4 cup bread and butter or dill pickles*
  • 2 TBSP finely chopped fresh dill**
  • 2 TBSP finely chopped italian parsley
  • 1/4-1/2 cup vegan or regular mayonaise**
  • salt and pepper to taste
  • For Spicy Version Also Add-
  • 1 TBSP very finely chopped pickled or fresh jalepeno optional
  • 2 TBSP finely chopped Mama Lils pickled peppers*
  • 1 TSP crushed red pepper
  • *Mama Lils is a great Seattle-based company that makes amazing pickled peppers. If you can't find them any good pickled peppers or pepperoncini will work.


  • Combine celery, red onion, pickles and salt in a fine mesh strainer and let sit for 30 minutes to drain excess liquid. (This step can be omitted if you are in a hurry, but removing the excess liquid will create a less watery salad, especially if you are planning to make this ahead and store in the fridge.)
  • Combine celery mixture with remaining ingredients and stir to combine.


My husband Sean loves the spicy version of this salad. It's great as a lunch by itself, in a pita or atop a bed of salad greens.

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