Lazy No-Chop Tuna Salad

Why You’ll Love This Recipe

I make this tuna salad when I want something delicious with minimal effort. There’s no chopping involved, and it still tastes amazing. I just open a few cans, stir everything together, and it’s done. It’s creamy, tangy, and loaded with flavor, thanks to the pickle relish and spices. I can enjoy it on toast, in lettuce wraps, or even straight out of the bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 (5-ounce) cans of tuna fish packed in water, drained

• 1/3 cup mayonnaise (I use avocado oil mayo)

• 2 tablespoons dill pickle relish, drained

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• salt to taste (I like 1/2 teaspoon fine sea salt)

• pepper to taste (I like 1/4 teaspoon fresh ground black pepper)

• (optional) 1 teaspoon Dijon mustard

Directions

1. Flake the tuna: I add the drained tuna to a medium mixing bowl and use a fork to break it up into smaller pieces so there aren’t any big chunks left.

2. Mix everything in: I add the mayo, dill pickle relish, garlic powder, onion powder, salt, pepper, and Dijon mustard (if using) to the bowl. Then I stir everything together until the salad is creamy and well combined.

3. Serve or store: I serve it right away on bread, in a lettuce wrap, or turn it into a tuna melt. If I’m not eating it immediately, I store it in an airtight container in the fridge.

Servings and timing

This recipe makes 3 servings and comes together in just 5 minutes — no cooking or chopping needed. Each serving is about 1/2 cup, making it perfect for sandwiches or wraps.

Variations

• Make it spicy: Sometimes I stir in a dash of hot sauce or crushed red pepper flakes.

• Egg it up: I mix in chopped hard-boiled eggs for extra protein and richness.

• Creamy twist: I like subbing some mayo with plain Greek yogurt for a tangier flavor.

• Add crunch: If I want texture, I’ll throw in some sunflower seeds or chopped nuts right before serving.

• Fresh herbs: If I have them, a sprinkle of fresh dill or parsley gives it a nice touch.

Storage/Reheating

I keep leftovers in a sealed container in the fridge, and they stay fresh for up to 4 days. Since it’s a cold salad, there’s no need to reheat — just stir and enjoy. If any liquid separates in the container, I just give it a quick stir before serving.

FAQs

Can I use tuna packed in oil?

Yes, I can, but I prefer draining it well so the salad doesn’t turn greasy. The oil can add more richness if that’s what I’m going for.

Is there a substitute for dill pickle relish?

If I don’t have relish, I use finely chopped pickles or even a splash of pickle juice for that tangy kick.

Can I prep this ahead of time?

Absolutely. I actually think the flavors get even better after sitting in the fridge for a few hours.

How do I make this dairy-free?

This recipe is already dairy-free as long as I use a dairy-free mayo.

What can I serve this with?

I like it on bread, in a wrap, over greens, or even with crackers for a quick snack-style lunch.

Conclusion

This Lazy No-Chop Tuna Salad is everything I need when I’m short on time but still want something filling and flavorful. I don’t have to pick up a knife, and in just five minutes, lunch is served. Whether I’m packing it for the next day or enjoying it right away, it’s always a reliable and delicious choice.