Go Back

Creamy Homemade Tuna Salad (Classic Deli Style)

The ultimate make-ahead lunch! A perfectly balanced, creamy tuna salad featuring albacore, grated hard-boiled eggs, crisp celery, and a blend of sweet and dill pickles.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans 5 oz each solid white Albacore tuna in water (drained completely)
  • 3 large eggs hard-boiled, peeled
  • ¾ cup mayonnaise like Hellmann's or Duke's
  • 2 stalks celery finely diced
  • 2 tbsp white onion finely diced
  • 2 tbsp green onions chopped
  • 1 tbsp shallot minced
  • ¼ cup dill pickles finely chopped
  • 2 tbsp sweet pickle relish
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper

Equipment

  • Can opener
  • Large mixing bowl
  • Box grater
  • Cutting board and chef's knife
  • Rubber spatula

Method
 

  1. Drain the Tuna: Open the cans of tuna and press the lids down firmly to squeeze out as much water as possible. Flake the drained tuna into a large mixing bowl using a fork.
  2. Grate the Eggs: Using the large holes on a box grater, grate the cold hard-boiled eggs directly into the bowl with the tuna.
  3. Add the Crunch: Finely dice the celery, white onion, green onions, shallot, and dill pickles. Add them all to the mixing bowl.
  4. Bind it Together: Add the sweet pickle relish, mayonnaise, salt, and black pepper. Use a rubber spatula to gently fold the mixture until everything is evenly coated and creamy.
  5. Chill: Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld together before serving.
  6. Serve: Serve cold on toasted bread, croissants, lettuce wraps, or with crackers.

Notes

Mayonnaise: Add the mayo gradually. Start with ½ cup and add more until you reach your desired level of creaminess.
Drain Well: To prevent a watery salad, make sure you squeeze all the excess juice out of your chopped dill pickles before adding them to the bowl.