Julie Clark
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Tuna Salad Recipe
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This tuna salad recipe is creamy, savory, and full of flavor thanks to Parmesan cheese, herbs, and a hint of curry. It mixes up in minutes and works for sandwiches, lettuce wraps, or quick lunches all week.
What Makes This Tuna Salad Different (And Better)
I grew up loving tuna salad and egg salad sandwiches, especially in the summer (or a tuna melt in cooler temperatures).
As an adult, I still love a good chicken salad or classic sandwich with tuna!
The easy way to make tuna salad is just by adding mayonnaise. But this recipe comes with a few key upgrades for the best tuna salad with perfect savory taste:
- Parmesan cheese adds a salty, savory depth
- Dried herbs bring that classic deli flavor
- A pinch of curry rounds everything out without tasting like curry
- Balanced mayo ratio keeps it creamy without being heavy
It’s still familiar. Just better. And nothing chunky like celery, apples or red onions, which keeps the family happy. We prefer a smooth texture.
I like to meal prep this tuna salad recipe at the beginning of the week and keep it in the fridge for a quick lunch. Serve it with chips, crackers on a croissant with lettuce leaves or open faced on a slice of toast with a tomato on top.
Love tuna? Try our tuna lettuce salad, tuna stuffed potatoes, tuna macaroni salad and tuna empandas.
Ingredients That Make a Big Difference
The ingredients are simple pantry staples, but how they work together in this tuna salad recipe matters.
- Curry powder: just enough to enhance and deepen, not overpower
- Albacore tuna: firmer, cleaner flavor than chunk light. Albacore is our favorite tuna!
- Mayonnaise: binds everything together, don’t skimp on this!
- Parmesan cheese: adds richness and depth
- Dill + parsley: classic tuna salad flavor
- Garlic + onion: subtle savory base
How to Make Tuna Salad (Perfect Every Time)
- Drain the tuna completely and place it in a mixing bowl.
- Flake it gently with a fork. Keep some texture.
- Add mayonnaise, Parmesan, and seasonings.
- Mix until just combined. Don’t overmix. Taste and adjust salt and pepper and store covered in the refrigerator until serving.
How to Keep Tuna Salad From Getting Dry or Mushy
If your tuna salad didn’t come out creamy but still scoop-able, try one of these tips:
- Too dry? Add mayo 1 tablespoon at a time
- Too mushy? You overmixed or added too much mayo
- Watery? Tuna wasn’t drained enough
Easy Ways to Serve Tuna Salad (Lunch Solved)
This is where our tuna salad recipe really shines, for special events or every day.
- On toast or sandwich bread
- On buttery croissants
- In lettuce wraps for a lighter, low carb option
- With crackers for quick lunches
Make It Your Way (Simple Variations That Work)
You can easily adjust this tuna salad recipe based on what you have.
- No mayo? Use Greek yogurt (lighter, tangy) or even mashed avocado.
- Want crunch? Add celery, relish or dill pickles or sweet pickles.
- Like it tangy? Add a squeeze of lemon juice.
- Need more protein? Add chopped hard-boiled eggs or serve in a protein tortilla wrap.
The Best Tuna Salad Recipe
This tuna salad recipe is creamy, savory, and full of flavor thanks to Parmesan cheese, herbs, and a hint of curry. It mixes up in minutes and works for sandwiches, lettuce wraps, or quick lunches all week.
Servings 4
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 12 ounces solid white albacore tuna drained well
- ½ cup mayonnaise
- ½ cup shredded Parmesan cheese
- 1 teaspoon dried dill weed
- ½ teaspoon dried parsley
- ½ teaspoon dried onion
- ½ teaspoon minced garlic
- ¼ teaspoon curry powder
- Pinch of salt and pepper to taste
Instructions
- Place the drained tuna in a medium bowl and gently flake it with a fork. 12 ounces solid white albacore tuna
- Add the mayonnaise, Parmesan cheese, dill, parsley, dried onion, garlic, and curry powder. ½ cup mayonnaise, ½ cup shredded Parmesan cheese, 1 teaspoon dried dill weed, ½ teaspoon dried parsley, ½ teaspoon dried onion, ½ teaspoon minced garlic, ¼ teaspoon curry powder
- Stir until everything is well combined, but still slightly chunky. Taste and add salt and pepper as needed. Pinch of salt and pepper
- Serve immediately or chill until ready to use.
Notes
- Store in an airtight container in the fridge. Serve within 3–4 days.
- Stir before serving if it separates slightly
- Do not leave at room temperature for more than 2 hours.
Nutrition
Calories: 401kcal | Carbohydrates: 1g | Protein: 27g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 716mg | Potassium: 322mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg
