Tuna Salad Recipe

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Inside: Discover how to make a flavor-packed tuna salad using canned tuna (with a tip on which brand gives you the most fish), and how to season it with more than just mayo—think fresh lime, jalapeño, cilantro and more.

Everyone needs a standout tuna salad recipe, and this one might be the best tuna fish sandwich starter out there. Made with canned tuna fish, this recipe goes beyond a spoonful of mayo. It’s kicked up with jalapeño, hot sauce, fresh cilantro, and lime for a vibrant tuna salad that’s perfect for sandwiches and tuna melts.

If you’ve ever wondered what to mix with canned tuna fish to make it taste better, I’ve got the deliciously lively answer.

This fresh and flavorful tuna salad recipe will inspire you to break away from the standard mayo-only version.

It’s bold, zesty, and layered with flavor from ingredients like lime juice, jalapeño, cilantro and a few dashes of hot sauce–and the beauty of it is how easily it can be customized.

Whether you like it extra spicy, more herbaceous, or with added crunch, this recipe is flexible enough to make it your own.

Why this recipe works:

Economical: Canned tuna is a pantry staple, but a few fresh ingredients make the flavors pop!
Ready in minutes: No cooking required.
Versatile: great in sandwiches, rolled into a tortilla, tucked into lettuce wraps, or dolloped on saltine crackers.
Balanced flavor: creamy, tangy, spicy, and herby in every bite.

Ingredients for the tuna salad recipe:

Albacore Tuna—For this recipe, use fish packed in water or oil. I recommend Kirkland Signature (from Costco) as a high-quality, budget-friendly option.
Celery–to add freshness and crunch. The key is to finely dice it into about ¼”, no big chunks.
Green Onions–for another layer of flavor, it’s not overpowering. Use the pale green and white parts.
Jalapeños–for flavor and a little heat. For spicier tuna salad, use the seeds and ribs from the pepper.
Mayonnaise–I prefer Duke’s or Hellman’s.
Lime–fresh citrus really adds a bright pop to this recipe. You’ll need the zest and the juice.
Cilantro–the herbal freshness adds a noticeable lightness to the dish. You can use both the leaves and stems; ensure they’re well chopped.
Hot Sauce–for an extra layer of heat that doesn’t overpower. You can use your favorite brand and add a few drops according to your tastes; it will also depend on how “hot” your hot sauce is. I like to feel a bit of a tingle on my tongue, so I’ll use a bit more.
Black Pepper–freshly ground will give you the best flavor.

Note: I don’t use salt in this recipe because I don’t think it’s necessary, thanks to all the other fresh flavors. However, you can add some if you prefer.

Step-by-step instructions:

Open the cans of fish and drain all the liquid from them. (I press the lid of the can into the fish and hold it upside down over the sink or a separate bowl to drain). Transfer it to a large bowl and break the chunks into smaller, bite-sized pieces.

2. Add chopped celery, jalapeños and green onions and toss well.

3. Assemble the dressing by combining the mayonnaise, lime zest, lime juice, black pepper and hot sauce in a small bowl or glass measuring cup.

Mix the dressing and pour over the tuna fish.

4. Mix the dressing until it’s well combined and then pour it over the salad.

Stir the salad until the dressing coats the tuna.

5. Mix well until the dressing completely coats the fish. Taste for seasonings and adjust them to your liking.

Pro-Tips:

I’ve tried many brands of tuna fish from Star-Kist to Bumble Bee to Chicken Of The Sea and various store brands, but I find the best flavor and value from Kirkland Signature Albacore Solid White Tuna. Why?

More fish in each can. The premium brands come in 5-ounce cans; Kirkland’s has 7 ounces.
Solid white meat albacore–with no dark meat. Chunk light varieties include darker portions which comes from the flesh located closer to the fish’s bloodline. This area has a fishier flavor and many people are sensitive to it.
It’s a value — I paid about $16 for eight 7-ounce cans. That’s about 28¢ per ounce. I checked on Chat GPT, and the average price (across the country) for name-brand tuna at various retailers ranges from 32¢ to 52¢ per ounce.

Serving the tuna salad recipe in a white bowl.

How to adjust the seasonings:

Not creamy enough? Add more mayonnaise.
Want more spice? Add more hot sauce, jalapeño, black pepper (or all 3).
Want more freshness? Add more cilantro or a squeeze more lime juice.

Swaps and Variations:

Swap red onion, yellow or white onion for the green onions.
Use lemon juice and zest for the lime and switch up the cilantro for parsley.
Try this recipe for my Cheesy Avocado Tuna Melt Quesadillas.
Add chopped hard-boiled eggs for more protein.
For a lighter version, swap mayonnaise for Greek Yogurt. It will have a more tangy flavor than the original recipe.
For a slightly sweet flavor, add 2 tablespoons of sweet pickle relish.

FAQ’s

What is the secret to a good tuna salad?

The ratio of mayo to fish is one key. It should be creamy, but not goopy. Adding fresh flavors like citrus and herbs gives the salad a vibrant flavor and a bit of spice will kick it up.

Can I use Miracle Whip?

I’m not a fan of that particular “tangy zip”, but if it’s your thing, go for it.

Storage:

Store the tuna salad in an airtight container in the fridge for up to 5 days. Stir to re-combine before serving.

Freezing:

This recipe doesn’t freeze well. It’s got fresh vegetables (celery, green onion & jalapeños, which don’t do well in the freezer. They would end up leaking liquids into the salad mixture.

For the best tuna fish sandwich:

In my humble opinion, this is the method for making the best tuna fish sandwich.

Spread the top bun with mashed avocado and assemble the sandwich.
Separate 8 brioche buns and arrange them, sliced sides up on a baking sheet.
Place a slice of pepper jack cheese on the bottom buns and transfer to a preheated 350° oven for 8 minutes or so. This will melt the cheese and toast the top bun.
Top the cheese with a portion of fish salad and add sliced tomatoes and pickle chips.

More garnishes:

Quick Pickled Onions
Boston Bibb Lettuce
Pickled Jalapeños
Fresh Cilantro Leaves
Sliced Radishes
Avocado Salsa
Melted Swiss or American Cheese (white preferred to yellow)
Crunchy potato chips (weird, but good).

Cilantro and lime with a bowl of tuna fish salad.

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