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Homemade Fresh Tuna Salad Recipe

This Homemade Fresh Tuna Salad Recipe is fresh, flavorful, and easy to make! Tender tuna fillets combined with crunchy veggies and a creamy dressing make the perfect light meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Light Dinner, Lunch, Salad
Keyword: Easy, Fresh, Healthy, Salad, Tuna
Servings: 4 servings

Ingredients

  • 10 ounces fresh tuna fillets
  • 2 tablespoons olive oil
  • 1 red onion peeled and small diced
  • 3 celery stalks small diced
  • 2 pickles small diced
  • 2 tablespoons capers roughly minced
  • 1 garlic clove finely minced
  • 4 hard-boiled eggs small diced
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • salt and pepper to taste

Instructions

Step 1: Prepare the Tuna

  • Season fresh tuna fillets with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat. Sear tuna 2-3 minutes per side. Remove and let cool, then chop into small pieces.

Step 2: Chop the Veggies

  • Place peeled and diced red onion, diced celery, diced pickles, and minced garlic in a large mixing bowl.

Step 3: Add the Eggs

  • Peel and chop hard-boiled eggs into small pieces. Gently fold into the bowl with vegetables.

Step 4: Mix the Dressing

  • In a separate bowl, whisk together mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste.

Step 5: Combine Everything

  • Add cooled, chopped tuna and roughly minced capers to the vegetable and egg mixture. Pour dressing over and gently fold until combined, being careful not to break tuna pieces.

Step 6: Taste and Adjust

  • Taste the tuna salad and adjust seasoning with more salt, pepper, or lemon juice as needed.

Step 7: Chill and Serve

  • Cover bowl with plastic wrap and refrigerate for at least 30 minutes. Serve on greens, in sandwiches, or with crackers.

Equipment

  • Sharp Knife
  • Cutting Board
  • Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Skillet

Notes

  • Use Greek yogurt instead of mayonnaise for a lighter, tangy twist.
  • Be careful not to overcook the tuna; it should remain tender inside.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Adding diced avocado or extra veggies like bell peppers can enhance the texture and nutrition.