Side Dishes
Betty Crocker's tuna salad recipe delivers that perfect balance of creamy mayo, crisp celery, and tender tuna—just like grandma used to make. This classic side dish has been a kitchen staple for generations, and I've perfected it to stay true to tradition while adding a few modern touches.
The secret lies in properly draining the tuna and mixing textures for that signature crunch.
What makes this recipe special is its simplicity and versatility. With just a handful of ingredients—canned tuna, mayo, relish, celery, and a touch of lemon juice—you can create a tuna salad that's creamy, flavorful, and packed with texture.
The celery adds freshness and crunch, while the relish brings a tangy brightness that cuts through the richness of the mayo.
You'll end up with a tuna salad that's ideal for sandwiches, crackers, or even as a side dish for picnics and gatherings. The key is balancing the creaminess of the mayo with the crunch of the celery and the tender bite of the tuna.
This recipe is foolproof and adaptable—whether you prefer classic mayo or a lighter Greek yogurt version.
Let's get started on this timeless recipe that's perfect for any occasion. The best part? It comes together in just 15 minutes, making it an easy addition to your meal prep routine. Here's everything you need to create this classic dish!
Ingredients for betty crocker tuna salad
Just 11 ingredients for that nostalgic Betty Crocker tuna salad magic—crunchy, creamy, and perfect for sandwiches!
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tuna in Water 🐟 | 2 cans | High-quality, drained thoroughly |
| Mayonnaise 🥛 | ¾ cup | Classic or Greek yogurt version |
| Celery Stalks 🧅 | 2 whole | Fresh, finely chopped for crunch |
| Sweet Pickle Relish 🥒 | ¼ cup | Classic relish for tangy bite |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Dijon Mustard 🌶️ | 1 tsp | For subtle depth of flavor |
| Fine Sea Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For extra zing |
| Red Onion 🧅 | ¼ cup | Finely diced, optional for bite |
| Fresh Dill 🌿 | 1 tbsp | Chopped, for herby freshness |
| Greek Yogurt 🥛 | ¼ cup | Optional for lighter version |
The tuna is the star—high-quality brands like StarKist or Chicken of the Sea make all the difference. Drain it thoroughly (press between paper towels) to avoid sogginess. For mayo, Hellmann's or Duke's are classic, but Greek yogurt cuts calories while keeping creaminess. Celery should be crisp—skip the pre-chopped kind (it gets mushy fast). Red onion adds bite, but skip it if you're serving to kids. Fresh dill brightens everything up, but dried works in a pinch (use half the amount).
No sweet pickle relish? Dill pickle juice or chopped cornichons work in a bind. Short on mayo? Greek yogurt or sour cream lightens things up. Want extra crunch? Add 1 tbsp chopped walnuts or pecans. The lemon juice is non-negotiable—it cuts the richness and keeps flavors fresh. Dijon mustard adds depth without overpowering. Pro tip: Mix everything together 10 minutes before serving—that's when flavors meld perfectly.
This keeps 3-4 days in the fridge, sealed tight. Portion into containers for easy lunches. For extra freshness, add celery and onion just before serving. Freezes for 1 month if you're prepping ahead, but texture changes slightly. Double the batch—it disappears fast at picnics and potlucks!
Why You'll Love This Recipe
- No-Fuss Pantry Magic: I swear by this recipe when my fridge is bare—just open a can of tuna, mix in mayo, and boom, dinner’s ready. The celery adds that satisfying crunch without any chopping skills required.
- Sweet-Tart Balance: That pickle relish isn’t just garnish—it cuts through the richness with a bright, tangy kick. Honestly, the lemon juice ties it all together like a secret handshake for flavor.
- Lunchbox Legend: Between us, this is my go-to for packed lunches or last-minute sandwiches. The texture holds up for days, and my kids actually eat it—no complaints about "boring" tuna salad here.
- Budget Win: A can of tuna, mayo, and a jar of relish? This feeds four for under $5. I’ll be real: it’s my emergency meal when grocery money’s tight, and no one misses the fancy stuff.
Step-by-step instructions for Betty Crocker's tuna salad recipe
This classic tuna salad comes together in minutes with the perfect balance of creamy, crunchy, and tangy flavors.
Drain and Flake the Canned Tuna in Water
Open the 2 cans of canned tuna in water and drain them thoroughly in a colander, pressing gently on the fish to break it into flakes. I like to use my fingers for this—it gives you more control than a fork. The tuna should be completely drained, with no excess water clinging to the flakes. This step is crucial because any leftover water will make your salad too wet and dilute the flavors.
Transfer the flaked tuna to a large mixing bowl. If you're using the optional Greek yogurt for a lighter version, add the 0.25 cup Greek yogurt now and set aside. The yogurt will give your salad a tangy brightness while keeping it lighter than traditional mayo-based versions.
Finely Chop the Celery Stalks and Red Onion
Take the 2 whole celery stalks and cut off the ends. Using a sharp chef's knife, slice them into matchsticks, then chop them into very small pieces—about 1/8-inch. The celery should be finely minced so it blends seamlessly into the salad without any noticeable texture. You want the pieces so small that when mixed, they'll disappear into the creamy base.
Next, finely dice the 0.25 cup red onion. I like to cut it into small pieces first, then slice them thinly for an even finer texture. The onion adds a subtle sharpness that cuts through the richness of the tuna and mayo. If you're sensitive to onion flavor, you can reduce this to 0.125 cup, but don't skip it entirely—it's what makes this salad truly special.
Mix the Creamy Base and Seasonings
In the same bowl with the tuna, add the 0.75 cup mayonnaise, 0.25 cup sweet pickle relish, 1 tbsp lemon juice, 1 tsp Dijon mustard, 0.5 tsp fine sea salt, and 0.25 tsp freshly ground black pepper. Using a large spoon or rubber spatula, gently fold everything together until fully combined. You want to mix just enough to distribute the ingredients evenly without overworking the tuna, which can make it rubbery.
Here's the thing—don't be afraid to taste as you go. After mixing the mayo, relish, and lemon juice, give it a try. The lemon juice should brighten the flavors, the relish adds that classic tangy bite, and the Dijon mustard deepens the complexity. If it needs more salt or lemon, adjust now before adding the tuna.
Fold in the Fresh Dill and Combine Everything
Chop the 1 tbsp fresh dill into very small pieces—you want tiny bits that will distribute evenly throughout the salad. The dill adds a fresh, herby note that balances the richness of the tuna and mayo. Fold the dill into the mixture along with the chopped celery and red onion. Mix gently but thoroughly, ensuring all the ingredients are evenly distributed.
At this point, your tuna salad should look creamy, vibrant, and inviting. The texture should be smooth with just a hint of crunch from the celery. If the mixture seems too thick, add 1-2 teaspoons of water or lemon juice to loosen it. If it's too loose, you can add a bit more mayo or Greek yogurt to thicken it up. The ideal consistency should hold its shape when scooped but still be easy to spread.
Chill and Serve for Maximum Flavor
Cover the bowl with plastic wrap and refrigerate the tuna salad for at least 30 minutes. Chilling allows the flavors to meld together beautifully, making each bite more cohesive and delicious. This step is especially important if you're using fresh dill—it gives the herbs time to infuse their flavor into the mixture.
When you're ready to serve, give the salad one final stir to redistribute any ingredients that may have settled. This tuna salad is incredibly versatile—serve it on crisp lettuce leaves for a light lunch, spread it on crackers or bread for a quick snack, or use it as a filling for sandwiches and wraps. The possibilities are endless, and every bite will be packed with that perfect balance of creamy, crunchy, and tangy flavors that make this recipe a classic.
Pro Tips For Making Betty Crocker Tuna Salad
- Drain and press the tuna: Dumping canned tuna straight into the bowl leaves you with a watery mess. After draining, press the tuna in a colander with a spoon—just a few firm presses removes excess moisture without crushing the flakes. (Yes, it feels weird, but it makes a difference in texture.)
- Chop celery small and soak in ice water: Fine dice the celery—no bigger than 1/8-inch pieces—or it’ll stay crunchy and overwhelming. Toss the chopped celery in ice water for 10 minutes first to mellow its bitterness. Rinse and drain well before mixing.
- Mix mayo and lemon first: Combine the mayonnaise and lemon juice before adding tuna—this keeps the salad from turning sour as it sits. Stir in the relish last so its sweetness doesn’t break down too quickly. (I learned this after a lunch where the relish turned the whole thing into a sad, pickled sludge.)
- Use a fork, not your hands: Gently fold everything with a fork to avoid mashing the tuna. If you’re serving it on crackers or in sandwiches, press it lightly into the bread so it holds together—no one wants a tuna avalanche. (And resist the urge to taste-test with your fingers mid-mix.)
Essential equipment for this dish
Mixing Bowl Essentials
Start with a large mixing bowl (I use my 8-quart stainless steel from OXO) to give yourself plenty of room for combining ingredients. The bowl should be deep enough to prevent spills while mixing.
For the celery and onion chopping, a small cutting board (like my Kuhn Rikon with a damp cloth underneath) keeps everything contained. 🧅
Knife and Prep Tools
A sharp chef's knife (I swear by my Wüsthof Ikon) is non-negotiable for finely chopping celery and onion. Use a mandoline if you're comfortable with it for ultra-thin onion slices, but a knife gives you more control.
A fine-mesh strainer (like my OXO Good Grips) helps drain tuna thoroughly—press the flakes gently with a rubber spatula to remove excess water.
Measuring and Mixing
For precise measurements, I recommend liquid measuring cups for mayo and relish, and a small kitchen scale (like my OXO Good Grips) for salt and pepper. A rubber spatula (I use OXO's silicone version) helps fold ingredients gently without breaking up the tuna flakes.
For the Greek yogurt option, a small whisk ensures smooth incorporation if you're substituting mayo.
Storage Containers
Store leftovers in airtight glass containers (I love Pyrex with snap-on lids) to maintain freshness. For meal prep, divide into single-serving portions in mason jars—the celery stays crisp at the bottom, and you can shake it up before eating.
If freezing, use freezer-safe bags with quart or gallon sizes and squeeze out excess air to prevent freezer burn. ❄️
Optional Extras
For added texture, keep chopped nuts or seeds (like walnuts or sunflower seeds) in a small bowl nearby. A microplane comes in handy for fresh lemon zest if you want extra brightness.
For serving, toothpicks help hold crackers together when making mini tuna salad bites. A small serving spoon (like my stainless steel ice cream scoop) makes plating effortless for parties.
Nutrition facts
Frequently asked questions
Can I use oil-packed tuna instead of water-packed?
Oil-packed tuna adds richness, but you'll need to drain it very thoroughly—press between paper towels to remove excess oil. For every 1/2 cup of oil drained, reduce mayo by 1 tablespoon to maintain balance. The flavor will be creamier, but the texture stays light if you follow this adjustment.
How do I make this recipe lighter without sacrificing flavor?
Replace half the mayo with Greek yogurt (like in the recipe) or swap it entirely for light mayo. Add 1 teaspoon apple cider vinegar for tang, and boost freshness with an extra 1 tablespoon chopped dill. The celery stays crisp, and lemon juice keeps it bright—no one will miss the full-fat mayo!
Why does my tuna salad get watery after mixing?
Undrained tuna or overmixing are the usual culprits. Always press tuna flakes thoroughly between paper towels, and fold ingredients gently with a rubber spatula. If it's still too loose, add 1 tablespoon extra mayo or Greek yogurt to bind. For extra insurance, chill 30 minutes before serving—this helps thicken the mixture naturally.
Can I prep this ahead of time for meal prep?
Yes! Store in an airtight container for up to 4 days in the fridge. For meal prep, portion into single-serving jars—the celery stays crisp at the bottom. If freezing, use within 1 month (texture changes slightly). Add fresh dill or lemon juice right before eating to keep flavors vibrant.
What's the best way to serve this classic tuna salad?
Try it on toasted rye bread with lettuce for a sandwich, or scoop onto cucumber slices for a light bite. For parties, arrange on endive leaves with toothpicks or stuff into mini phyllo cups. The creamy texture works perfectly with crispy potato chips or as a side with grilled chicken. Get creative—it's versatile!