Freshly Made Tuna Salad at Home

Some recipes don’t need a celebration or a long grocery list. They don’t depend on gourmet ingredients or complicated steps. Instead, they’re the ones you reach for on busy afternoons, when the refrigerator looks bare, or when you’re simply craving something comforting and familiar. For me, homemade tuna salad has always been that steady favorite.

I can still picture it being mixed together on the kitchen counter, usually while lunches were packed or dinner simmered nearby. It was never showy, but it never disappointed. With nothing more than a bowl, a fork, and a handful of pantry staples, you could create something hearty and satisfying in minutes. Over time, I’ve tweaked the traditional version just enough to enhance the flavor while preserving that nostalgic, homemade taste.

This is the tuna salad I rely on again and again—for easy lunches, light suppers, road trips, and even holiday spreads when I want something simple to offset richer dishes. It’s creamy without being too heavy, fresh without being fussy, and flexible enough to adapt to whatever ingredients you have on hand.

If you’re looking for a timeless tuna salad that stays smooth, tastes delicious, and works beautifully in sandwiches, wraps, or low-carb bowls, this recipe will quickly earn a regular spot in your rotation.

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Homemade Tuna Salad

Ingredients

Ingredient	Amount	Notes
Tuna	Two 5-oz (140 g) cans	Well drained
Mayonnaise	½ cup (120 g)	—
Dijon or yellow mustard	1 tablespoon	—
Lemon juice or apple cider vinegar	1 tablespoon	Fresh if possible
Celery	⅓ cup (40 g)	Finely chopped
Red or sweet onion	2 tablespoons	Finely chopped
Fresh parsley or dill	1 tablespoon	Optional
Salt	¼ teaspoon	Adjust to taste
Black pepper	¼ teaspoon	—
Paprika	⅛ teaspoon	Optional, for gentle warmth

Instructions

1. Place the drained tuna in a medium bowl and use a fork to break it into small flakes.
2. Add the mayonnaise, mustard, and lemon juice. Stir until the mixture becomes smooth and creamy.
3. Fold in the celery, onion, and fresh herbs.
4. Season with salt, pepper, and paprika to your liking.
5. Refrigerate for 15–30 minutes to allow the flavors to blend, or serve immediately if preferred.