A Proper Tuna Salad, Made The Right Way
Forget the lacklustre tuna salads of the past. This recipe shows you how to create a truly delicious and versatile classic, perfect for sandwiches or a light lunch.
It seems to me that tuna salad has had a rather unfair reputation over the years, often relegated to a sad, watery filling in a pre-packaged sandwich. But I am here to tell you that a proper, homemade tuna salad is a truly wonderful thing – a cornerstone of the quick, reliable lunch and a genuine kitchen staple. It is all a matter of technique and, crucially, using the right ingredients.
What we are aiming for is a perfect harmony of textures and flavours: flaky, succulent tuna, a creamy but not overpowering dressing, a background crunch from fresh vegetables, and a bright, acidic note to lift everything. It’s not simply a case of tipping everything into a bowl and hoping for the best. There is a method to it, and it’s one that I have relied upon for decades.
This recipe will show you how to get it right every single time. It is versatile enough to be served in a hundred different ways, from a simple sandwich to the topping for a fluffy jacket potato. Once you've mastered this, you'll never look at a tub of shop-bought tuna salad in the same way again.
Why You'll Love This Recipe
- Using high-quality tuna packed in oil provides a richer flavour and a more succulent texture than tuna in brine, which can be dry and lacklustre.
- A combination of crisp celery and sharp red onion offers essential texture and a fresh counterbalance to the richness of the mayonnaise.
- A squeeze of fresh lemon juice and a few capers cuts through the creaminess, brightening the entire salad and adding a necessary, sophisticated tang.
Ingredients
- 2 x 160g tins of high-quality tuna in olive oil, drained
- 4 level tablespoons of good-quality, full-fat mayonnaise
- 2 sticks of celery, trimmed and finely diced
- 1 small red onion, peeled and very finely chopped
- 1 tablespoon of capers in brine, rinsed and roughly chopped
- Juice of ½ a fresh lemon
- 2 tablespoons of freshly chopped flat-leaf parsley
- Freshly milled black pepper
Equipment Needed
Medium mixing bowl · Fork · Sharp knife · Chopping board · Small bowl or cup · Measuring spoons
Step-by-Step Instructions
- First, prepare the tuna. Open the tins and drain away the oil as thoroughly as you possibly can – pressing the lid against the tuna is a good way to do this. Place the drained tuna into a medium-sized mixing bowl.
- Now, using a fork, gently flake the tuna into chunky pieces. It's very important not to mash it into a paste; we want to retain as much of its natural texture as possible.
- Add the finely diced celery, the very finely chopped red onion, the rinsed capers, and the freshly chopped parsley to the bowl. Give it a gentle toss with the fork to distribute everything evenly without breaking up the tuna too much.
- In a separate small bowl or cup, combine the mayonnaise with the fresh lemon juice and mix them together.
- Pour the dressing over the tuna and vegetable mixture. Using your fork, gently fold everything together until it is just combined. Be careful not to over-mix, as this can make the salad heavy and dense.
- Finally, season with a generous grinding of freshly milled black pepper. Now, taste it. You will probably find it doesn't need any salt at all, as the tuna and capers provide enough, but add a tiny pinch now if you feel it's necessary.
- For the very best flavour, I recommend covering the bowl and allowing the salad to rest in the refrigerator for at least 30 minutes before serving. This gives the flavours a chance to meld together beautifully.
Delia's Notes from the Kitchen
The real secret to a first-class tuna salad is restraint. It isn't about how many things you can add, but about the quality of the few ingredients you choose to include. Use the very best you can afford – particularly the tuna and the mayonnaise – and please, don't be tempted to mash everything into a uniform paste. Texture is every bit as important as taste.
How to Store & Reheat
Store any leftover tuna salad in an airtight container in the coldest part of your refrigerator. It will keep for up to 2 days. Please note that the celery will lose some of its crispness over time, so it is always at its very best on the day it is made. This recipe is not suitable for freezing.
Frequently Asked Questions
Why do you insist on using tuna in oil?
Quite simply, because it has a far superior flavour and a more tender, succulent texture. Tuna packed in brine can be quite dry, and the water it's packed in can leach flavour out of the fish and make your final salad watery.
My tuna salad sometimes becomes watery. How can I prevent this?
This is almost always caused by not draining the tuna properly. You must be quite firm and drain away as much oil or water as you can. If you wash your celery, ensure it is patted completely dry before you dice it.
Can I use light mayonnaise?
You can, of course, but for the best flavour and creamiest texture, a good-quality, full-fat mayonnaise is what's really needed here. If you are looking for a lighter version, I'd suggest my alternative of using half mayonnaise and half full-fat Greek yoghurt.
What other ingredients could I add?
While I believe this classic combination is perfect as it is, you could add some chopped cornichons for extra sharpness or a teaspoon of Dijon mustard to the dressing for a bit of a kick. A little sweetcorn can also be added, but ensure it is very well drained.
Can I make this ahead of time?
Yes, you can make it a few hours ahead of serving. In fact, it benefits from at least 30 minutes in the fridge to let the flavours mingle. However, for the very best texture, I wouldn't make it more than a day in advance as the vegetables will soften.