Tuna Salad

Fresh, crisp, and bright.

Why You'll Love This Recipe

• 10 minutes, no cooking.
• Pantry staples that always taste good.
• Meal-prep friendly for the week.
• Bright, crunchy, fresh tasting.
• Versatile across sandwiches, salads, wraps, dips.

Ingredient Notes

• Albacore is meatier and milder than chunk light.
• Fresh lemon, not bottled — the difference is huge.
• Real Dijon (Maille or Grey Poupon) adds depth.

Ingredient Substitutions

• Greek yogurt for half the mayo (lighter).
• Apple cider vinegar in place of lemon.
• Canned salmon for tuna — same recipe.

Equipment Needed

• Mixing bowl
• Fork or pastry blender for flaking
• Sharp knife

Prep Tips

• Dice celery and onion small so they distribute evenly.
• Press tuna in the lid until truly dry.

Instructions

1. 1

   Gather and prep: 1 tuna, 1 tbsp mayonnaise, 1 celery, 1 medium onion, diced, 1 tbsp mustard, 1 lemon (for juice and zest), 1 tsp salt, 1/2 tsp black pepper. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Drain tuna, flake.

3. 3

   Mix with mayo, celery, onion, mustard, lemon.

4. 4

   Chill 10 min.

Artsi Pro Tips

• Drain tuna obsessively — the #1 mistake is watery salad.
• Soak red onion in cold water 5 minutes to soften the bite.
• Make ahead — it's better after a few hours in the fridge.

Common Mistakes

• Skipping the drain — watery salad.
• Adding too much mayo — drowns the tuna.
• Big chunks of onion that dominate every bite.

Recipe Tags