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.
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.
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.
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.
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.
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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.
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
- 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.
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.