Tuna Salad

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This is my mom’s simple and delicious tuna egg salad recipe! This Tuna Salad is healthy and makes an excellent sandwich filling for a comforting meal or a protein-packed topping on mixed greens or lettuce leaves for a light lunch. It packs up great for school and road trip lunches.

tuna salad in a serving bowl

Growing up we didn’t eat seafood very often, but my mom occasionally made tuna salad, especially during the Lenten season and in the summer months for an easy tuna fish sandwich.

hardboiled eggs sliced on a marble board

Throughout the years my mom has made it a bit healthier by adding yogurt instead of loading it with mayonnaise. This recipe still has a bit of mayo, because I feel mayo gives it that creamy and nostalgic flavor, but the other ingredients really shine through.

The addition of chopped boiled eggs makes this tuna salad extra creamy and filling. 

This tuna salad is pretty classic, and if you’d like to add a spicy kick, feel free to and diced jalapeño for a bit of heat.

ingredients prepped to make tuna salad tuna mustard yogurt mayo onion eggs pickles celery

The crispy celery and white onion add zest and crunch, while the yogurt and touch of mayonnaise and mustard marry it all together. The tangy dill pickles and lemon pepper brightens up the flavors of the final dish.

close up of diced celery chopped hard boiled eggs onion pickles and canned tuna

It’s ready in minutes and always handy to have when hunger strikes.

It tastes even better if you refrigerate it for a couple hours, but I usually just eat it immediately, straight out of the bowl. I can’t help it, it’s so good.

can of bumble bee tuna egg celery and pickles

Bumble Bee Seafoods

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As an industry leader, Bumble Bee works to protect the health of our oceans, marine life and the fishing community through multiple efforts, including allocating $40 million dollars over 5 years to causes like minimizing plastic waste, providing alternative seafood options, and encouraging sustainable fishing practices.

Read more about how Bumble Bee Seafoods conducts business ethically and honestly and in a manner that respects individuals, their communities, and the environment.

What kind of tuna do I use for tuna salad?

I recommend Bumble Bee Chunk Light Tuna in Water for this recipe – you can be sure it is dolphin-safe.

Is canned tuna healthy?

Canned tuna is an excellent source of high-quality protein, vitamins, and minerals and is low in saturated fat.

Ounce for ounce tuna is lower in calories, fat, saturated fat, and cholesterol than even the leanest cuts of beef and chicken.

tuuna salad on wheat bread with a side of a whole pickled jalapeño

How to serve

Serve tuna salad on a romaine leaf or bed of greens for a light lunch or slathered between slices of your favorite bread for a lunchtime comfort food. I especially love a tuna sandwich served with a couple pickled jalapeños.

This tuna is light and chunky, and is the perfect tuna for sandwiches and casseroles.

How do you make tuna salad healthy?

To make tuna salad healthy (but still delicious) cut back on the mayo, or use plain yogurt in place of mayo. Then load up on fresh crunchy veggies.

How long does tuna salad last?

Tuna salad tastes the best when it’s eaten fresh, but it can be stored in the fridge for up to 5 days. Because this dish has fish and mayonnaise in it, don’t let it set outside or at room temperature for too long.

Did you make this recipe? Leave a comment below and tag @muybuenocooking on social media!

Tuna Salad with Chopped Eggs

This is my mom’s simple and delicious tuna egg salad recipe! This tuna salad is healthy and makes an excellent sandwich filling for a comforting meal or a protein-packed topping on mixed greens or lettuce leaves for a light lunch. It packs up great for school and road trip lunches.
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5 from 3 votes
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  • 2 8-ounce cans Chunk Light Tuna in Water, drained
  • 1/3 cup dill pickles, chopped
  • 1/4 cup onion
  • 1 to 2 celery, diced
  • 2 eggs, hardboiled and chopped
  • 1/4 cup mayonnaise
  • 1/2 cup yogurt
  • 1 tablespoon mustard
  • 1 jalapeño (optional), diced
  • Lemon pepper


  • In a mixing bowl break up the tuna with a fork.
  • Toss with the pickles, onion, celery, and eggs. Add the mayonnaise, yogurt, and mustard. Add jalapeño, if using. Stir to combine.
  • Season with lemon pepper, to taste. 


  • To drain tuna, cut the can lid with the can opener then turn upside down and press down on the tuna with the lid to remove excess liquid.
  • If all you have is oil-packed tuna, you can always add it to a fine-mesh sieve, rinse with cold water, and press with a spatula to extract all of the liquid out of the fish.
  • Add diced jalapeño for a hint of spice.
  • Use immediately or store in a covered container in the refrigerator for up to 5 days.
  • Never leave tuna salad with hard boiled eggs out for longer than two hours at room temperature.
  • Nutrition information was calculated for the tuna salad only and does not include lemon pepper, bread, or optional toppings.


Calories: 104kcal, Carbohydrates: 2g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 61mg, Sodium: 194mg, Potassium: 86mg, Fiber: 1g, Sugar: 2g, Vitamin A: 169IU, Vitamin C: 3mg, Calcium: 39mg, Iron: 1mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jenna Sparks.

This post is in partnership with Bumble Bee Seafoods. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.