Skip to main content
Epicurious
Cookbooks

Classic Tuna Salad—A Historic Favorite for Lunch

Cooks' Note

For a historic luncheon favorite with a new twist, this tuna salad can be eaten rolled in a lettuce leaf. Tuna, a cold water fish, is a good source of omega-3 fatty acid. Select white tuna, preferably albacore.

Recipe information

  • Yield

    serves 3 to 4

Ingredients

Two 6-ounce cans white tuna packed in water, drained
1 hard-boiled egg, chopped
1/4 cup chopped celery
1/4 cup minced kosher dill pickle
1/4 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
Salt and ground black pepper to taste

Preparation

  1. In a large bowl, combine the tuna, egg, celery, pickle, mayonnaise, lemon juice, salt, and pepper. Mix well.

Sugar Busters! Quick & Easy Cookbook
TagsSaladTunaFishSeafoodCeleryVegetableLemonCitrusFruitMainLunchDinnerNut FreeGluten FreeQuickEasyNo-CookCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.