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Pioneer Woman Tuna Salad

Pioneer Woman Tuna Salad - recipe card
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A classic tuna salad elevated with the perfect balance of creamy mayonnaise, tangy Dijon, and a hint of sweet pickle relish. Finish with a bright squeeze of lemon and fresh herbs for a versatile dish that shines in sandwiches, on greens, or with crackers.

Ingredients

Scale
  • 2 (5 ounce) cans solid white albacore tuna in water, drained and flaked with a fork
  • 1/2 cup full-fat mayonnaise (e.g., Hellmann’s or Duke’s)
  • 2 tablespoons plain full-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sweet pickle relish, drained
  • 1/4 cup celery (about 1 rib), finely diced
  • 1/4 cup red onion, finely diced (about 1/4 small onion)
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/4 cup finely chopped fresh parsley or chives for garnish

Instructions

  1. Drain the canned tuna thoroughly and flake it into a large mixing bowl using a fork. Discard any large chunks or bones. Flaking while the tuna is still cool helps maintain its texture and prevents it from becoming pasty.
  2. To the bowl, add the mayonnaise, Greek yogurt, Dijon mustard, and drained sweet pickle relish. The Greek yogurt adds tang and creaminess while lightening the fat content slightly. Stir gently with a spatula until the dressing is evenly incorporated, being careful not to overmix and break down the tuna too finely.
  3. Fold in the finely diced celery and red onion. These crunchy vegetables provide a fresh, contrasting texture and a sharp bite that balances the richness of the dressing. Make sure they are finely diced (about 1/4-inch pieces) so they distribute evenly throughout the salad.
  4. Add the fresh lemon juice, chopped dill, kosher salt, and black pepper. The lemon brightens the flavors and the dill adds an aromatic, slightly sweet note that pairs beautifully with the tuna. Stir gently until everything is well combined.
  5. Taste the tuna salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference. Remember that the pickle relish and mayonnaise already contain some salt, so taste before adding extra.
  6. If desired, fold in the optional fresh parsley or chives for additional color and a mild oniony flavor. This step is optional but adds a lovely freshness.
  7. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling also firms up the texture, making it easier to sandwich or serve. This is a key step—do not skip it, as the salad tastes significantly better after a short rest.
  8. When ready to serve, give the tuna salad a final stir. Serve on your favorite bread as a sandwich, over a bed of mixed greens, or with crackers and vegetable sticks for a quick lunch or light dinner. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Storage: Keep tuna salad refrigerated in an airtight container for up to 3 days. Do not freeze, as the mayonnaise and yogurt will separate and become watery upon thawing. For best flavor, remove from fridge 5-10 minutes before serving and stir well. To make ahead, prepare the salad up to 24 hours in advance, but add the fresh herbs just before serving to maintain their vibrancy. If you prefer a tangier kick, add a teaspoon of capers or a splash of pickle juice.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-tuna-salad-recipe/