Description
This no-chop tuna salad is the ultimate 5-minute lunch! Made with canned tuna, dill relish, and simple spices—no knives needed. Creamy, tangy, and perfect for sandwiches or lettuce wraps.
Ingredients
2 (5-ounce) cans of tuna fish packed in water, drained
1/3 cup mayonnaise (e.g., avocado oil mayo)
2 tablespoons dill pickle relish, drained
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt to taste (e.g., 1/2 teaspoon fine sea salt)
Pepper to taste (e.g., 1/4 teaspoon freshly ground black pepper)
(Optional) 1 teaspoon dijon mustard
Instructions
Flake Tuna: In a medium mixing bowl, add the drained tuna and flake with a fork until there are no large chunks.
Add & Mix: Add mayo, relish, garlic powder, onion powder, salt, pepper, and optional mustard. Stir until well combined into a semi-thick tuna salad.
Serve & Store: Serve immediately in sandwiches, lettuce wraps, or as a tuna melt. About 1/2 cup per sandwich. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Relish Tip: Look for dill pickle relish in the condiments aisle; Vlasic brand works well.
Tuna Tip: Use sustainably caught albacore tuna in water for best results. Tuna pouches also work—two 5 oz cans = ~8 oz drained.
Nutrition calculated using MyFitnessPal and includes tuna salad only.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch, Salad, Quick Meals
- Method: No-Cook, One-Bowl
- Cuisine: American
