Deli Tuna Salad

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The best recipe for deli tuna salad with relish, mayonnaise, onion, celery and lemon juice. Perfect for a classic tuna melt. 

Jump to:

• Ingredients
• Techniques For The Best 
• High Protein and Lower Fat Substitutions 
• Popular Mix In’s
• Step By Step Instructions
• Deli Tuna Salad

The first time I recipe tested this tuna salad, I was surprised how much it tasted like store bought, but better. It’s such a classic and so simple to make. 

Grab a scoop right out of the deli container. Great with crackers, topped on a salad, on a wrap, over pasta, as a sandwich or with raw veggies. You'll love this deli chicken salad recipe.

Check out these delicious dips - Buffalo Chicken, Jalapeño Popper Chicken Dip, Cowboy Caviar, 2 Ingredients Nacho Cheese Sauce or White Queso and, Corn Dip with Cream Cheese. 

Ingredients

Canned Tuna- Albacore is highly recommend, but chunk light can be substituted.

Relish- Sweet or Dill Relish. Finely chopped pickles can be substituted. 

Vegetables- Onion and celery. 

Lemon- Fresh squeezed is best. Red wine vinegar is a great alternative.   

Mayonnaise - Choose your favorite mayo brand like Hellman’s, Best Foods, Duke’s, or Kraft. 

Spices- Celery salt, onion powder, and white pepper.

Soy Sauce- Low sodium or regular. You can substitute fish sauce as well. 

Bread Crumbs- Fresh bread crumbs are best, or crushed saltine crackers will do the trick. 

Techniques For The Best 

The secret to deli style tuna salad is fresh bread crumbs. It really soaks up extra liquid that usually accumulates the next day. A great thickener and adds body. 

Add a touch of umami flavor background flavor with a couple dashes of soy sauce or fish. 

Use a food processor to make really small pieces of celery and onion, it blends well into the tuna. 

Most deli’s use thick mayo, Hellman’s or Best Foods is a really popular store bought choice. Full fat mayo has the most classic flavor. 

Check out these deli-style salads recipes- Chicken, Seafood, Egg Salad, and Pimento Cheese. 

High Protein and Lower Fat Substitutions 

If you would prefer a healthier tuna salad, substitute a 1:1 ratio. I like to use a combination of the following options. 

Light Mayo - Reduced Fat brands like Hellman’s, Dukes and Kraft. 

Mayo Alternatives - Organic, Avocado, Kewpie and Vegan. 

Sour Cream - Full fat and Light or Reduced Fat. 

Yogurt - High Protein Plain Greek Yogurt, Non and Reduced Fat. 

Cottage Cheese - Blended Cottage Cheese is another delicious high protein alternative. You want to use a food processor or stick blender for a very smooth texture. 

Popular Mix In’s

If you would like to add even more flavor or want to change up a few ingredients, check out these delicious options. 

• Apples 
• Green Onions
• Jalapeños 
• Red Onion
• Cucumbers  
• Italian Parsley 
• Fresh Dill 
• Dijon Mustard
• Hot/Buffalo Sauce 
• Ranch Seasoning
• Lemon Pepper Seasoning 

Storage and Leftovers

Homemade chicken salad should be stored in an airtight container or deli container for up to 5 days in the refrigerator. 

Recipe Testing 

After testing this recipe a few times my best recommendation is to allow the chicken salad to chill for a minimum of 4 hour after mixing. 

Honestly overnight is even better. It really allows the flavors to develop. 

Step By Step Instructions

Prepping

1. In a food processor add celery and onion.

2. Pulse until you have very small pieces. Remove and set aside.

3. Open and drain the canned tuna. Try to remove as much liquid as possible. Place into a mixing bowl.

4. Break apart or flake the tuna with a fork or your hands. Add soy sauce, celery salt, lemon juice, and onion powder. Mix well.

5. Add the processed celery and onion, mayo, and optional fresh breadcrumbs.

6. With a rubber spatula mix well. Add more mayo, salt and pepper if needed.

11. Place mixture into a deli container or air-tight bowl.

12. Chill the tuna salad in the refrigerator for at least one hour. Overnight is best, it really allows the flavors to meld together well. Enjoy.