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Old-Fashioned Tuna Salad served on a plate

Old-Fashioned Tuna Salad

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This old-fashioned tuna salad balances creamy mayo with chunky tuna, crisp celery, and tangy pickles. Draining the tuna thoroughly and chopping vegetables finely keeps the texture perfect. Hard-boiled eggs add richness without being heavy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 oz canned tuna drain completely before mixing
  • 2 large egg hard-boiled and chopped into ½-inch pieces
  • 2 stalks celery finely chopped into ¼-inch pieces, patted dry if wet
  • ¼ cup red onion finely diced
  • 2 tablespoons dill pickle relish or sweet pickle relish
  • ⅓ cup mayonnaise full-fat for best flavor, or Greek yogurt as substitute
  • 1 teaspoon yellow mustard can substitute lemon juice for brightness
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Open the cans and press the tuna with a fork for 1 minute to remove all excess liquid. Transfer to a medium bowl.
    10 oz canned tuna
  2. Simmer eggs in water for 10-12 minutes, then shock in ice water to cool. Peel and chop into ½-inch pieces.
    2 large egg
  3. Dice celery and red onion into ¼-inch pieces. If celery is wet, pat dry with paper towel. Add to the bowl with tuna.
    2 stalks celery, ¼ cup red onion
  4. Add mayonnaise, yellow mustard, pickle relish, salt, and pepper to the bowl. Fold gently with a spatula until evenly coated but still chunky.
    2 tablespoons dill pickle relish, ⅓ cup mayonnaise, 1 teaspoon yellow mustard, ¼ teaspoon salt, ¼ teaspoon black pepper
  5. Fold in the chopped hard-boiled eggs gently. Cover the bowl and refrigerate for 30 minutes to let flavors meld and onion mellow.
    2 large egg

Notes

  • Drain tuna thoroughly to avoid watery salad.
  • Chop celery small and pat dry to maintain crispness.
  • Fold gently to keep tuna in firm chunks and prevent mushy texture.

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