Tuna Salad Recipe with Egg and Relish

Tuna salad is a classic, protein-packed dish that is both delicious and versatile. This tuna salad recipe with egg and relish brings together flaky tuna, creamy hard-boiled eggs, crunchy celery, and tangy sweet relish, creating the perfect balance of flavors. Whether you enjoy it as a sandwich, wrap, or on a bed of greens, this recipe is easy to make and perfect for meal prep, picnics, or a quick lunch.

Table of Contents

1. Why You’ll Love This Tuna Salad Recipe
2. Ingredients You’ll Need
3. Step-by-Step Instructions
4. Ways to Serve Tuna Salad
5. Storage and Make-Ahead Tips
6. Variations and Substitutions
7. Frequently Asked Questions

Why You’ll Love This Tuna Salad Recipe

Simple and Quick

This recipe comes together in just 15 minutes, making it perfect for busy days.

High in Protein

With tuna and eggs, this salad is packed with lean protein to keep you full longer.

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Versatile

Enjoy it in a sandwich, wrap, or on its own for a healthy and satisfying meal.

Perfect for Meal Prep

Make a batch in advance and enjoy it throughout the week for easy lunches.

Ingredients You’ll Need For Tuna Salad Recipe with Egg and Relish

• 2 cans (5 oz each) tuna in water, drained
• 2 hard-boiled eggs, chopped
• ¼ cup sweet relish
• ¼ cup mayonnaise (or Greek yogurt for a lighter option)
• 1 teaspoon Dijon mustard
• ½ teaspoon lemon juice
• ¼ cup celery, finely chopped
• ¼ cup red onion, finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

Step-by-Step Instructions For Making Tuna Salad Recipe with Egg and Relish

Hard-Boil the Eggs

1. Place the eggs in a small saucepan and cover them with water.
2. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
3. Cook for 10-12 minutes, then transfer the eggs to an ice water bath to cool.
4. Once cooled, peel and chop the eggs into small pieces.

Prepare the Tuna Mixture

1. Drain the canned tuna thoroughly and place it in a mixing bowl.
2. Use a fork to flake the tuna into smaller pieces.

Combine and Mix

1. Add the chopped eggs, sweet relish, mayonnaise, Dijon mustard, lemon juice, celery, red onion, salt, and black pepper to the bowl with the tuna.
2. Mix until everything is well combined and coated in the creamy dressing.

Chill and Serve

1. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Serve chilled in sandwiches, lettuce wraps, or as a dip with crackers.

Ways to Serve Tuna Salad

Classic Tuna Salad Sandwich

Spoon the tuna salad onto toasted bread or a buttery croissant for a delicious sandwich.

Lettuce Wraps

For a low-carb option, serve tuna salad in large lettuce leaves such as romaine or butter lettuce.

Tuna Melt

Top the tuna salad on a slice of bread with cheese and broil until bubbly for an easy tuna melt.

On a Salad

Spoon the tuna salad over a bed of mixed greens for a light and refreshing meal.

Storage and Make-Ahead Tips

• Refrigeration: Store tuna salad in an airtight container in the refrigerator for up to 3 days.
• Make-Ahead: Prepare the salad in advance and stir before serving to redistribute any dressing.
• Avoid Freezing: The mayonnaise in the salad does not freeze well, so it’s best enjoyed fresh.

Variations and Substitutions

Make It Healthier

For a lighter version without sacrificing flavor, try these swaps:

• Greek Yogurt Instead of Mayo: Replace ¼ cup mayonnaise with ¼ cup plain Greek yogurt. This adds extra protein while reducing fat.
• Low-Sodium Tuna: Opt for 2 cans (5 oz each) of low-sodium tuna to cut back on salt without losing flavor.
• Extra Veggies: Add ¼ cup finely chopped cucumber or ½ cup shredded carrots to increase fiber and nutrients.

Add Some Crunch

If you like extra texture, try these crunchy additions:

• Chopped Pickles: Swap ¼ cup sweet relish for ¼ cup finely diced dill pickles to reduce sweetness and add a tangy bite.
• Chopped Walnuts or Almonds: Stir in ¼ cup toasted walnuts or sliced almonds for a nutty crunch.
• Diced Apple: Add ½ cup finely chopped Granny Smith apple for a subtle sweetness and crisp texture.

Spice It Up

For those who love a little heat, these options will kick up the flavor:

• Cayenne Pepper: Mix in ¼ teaspoon cayenne pepper for a spicy undertone.
• Hot Sauce: Add 1 teaspoon hot sauce (such as Tabasco or Sriracha) for extra heat.
• Chopped Jalapeños: Dice 1 small jalapeño (seeds removed for mild heat or left in for extra spice) and stir it into the salad.

Dairy-Free Option

For a dairy-free version, simply swap out any dairy-based ingredients:

• Use Dairy-Free Mayo: Replace ¼ cup regular mayonnaise with ¼ cup dairy-free mayo (such as avocado oil-based or soy-based mayo).
• Skip Greek Yogurt: If using Greek yogurt as a mayo substitute, swap it for dairy-free plain yogurt or mashed avocado instead.

These simple ingredient adjustments allow you to customize the recipe based on your dietary needs and taste preferences while maintaining the delicious, creamy texture of the classic tuna salad.

Frequently Asked Questions

Can I use fresh tuna instead of canned?

Yes! Cook, debone and flake the fresh tuna before using it in this recipe.

How do I keep tuna salad from getting watery?

Drain the tuna thoroughly before mixing and store it in an airtight container to maintain texture.

Is this tuna salad keto-friendly?

Yes, as long as you skip the sweet relish or use a sugar-free version.

Can I make this without eggs?

Absolutely! The eggs add richness, but you can leave them out if preferred.

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This tuna salad recipe with egg and relish is a simple, satisfying dish that works for any occasion. With just a few ingredients and minimal prep time, it’s a meal you can always count on. Whether you enjoy it on a sandwich, in a wrap, or straight from the bowl, this recipe is sure to become a staple in your kitchen.