There’s a quiet kind of magic in recipes that don’t ask for much but give so much back. For me, tuna salad has always been one of those dishes. It’s quick to make, unfussy, and endlessly flexible. And yet, when done with care, it becomes something that lingers in your memory long after the bowl’s been scraped clean.

One summer, while staying with my gran in Devon, we packed a little picnic to take down to the cliffs. She made her signature tuna salad—full of lemon and fresh herbs—tucked into soft rolls with crisp lettuce. We sat on a worn tartan blanket, wind tousling our hair, the waves crashing below. It was the simplest lunch, but it’s etched in my heart as one of the most peaceful afternoons I’ve ever known.

These days, I make my own version at home, usually with Greek yogurt for a lighter twist and capers for a tangy lift. It’s a regular in our lunch rotation—easy to prep ahead, and my kids love scooping it up with crackers or spooning it into lettuce cups. I’ve even brought it along to garden potlucks, where it always seems to disappear first.

What I love most is how something so ordinary—just a few pantry staples—can carry so much warmth. With each bite, I feel like I’m returning to that windswept hilltop, reminded that good food doesn’t need grandeur. Just freshness, balance, and a moment to enjoy it.

Short Description

A creamy, tangy tuna salad with yogurt, crisp celery, capers, and herbs. Perfect for sandwiches, light lunches, or quick snacks with a refreshing twist.

Ingredients You’ll Need

For the Tuna Salad

2 cans (160 g each) tuna in water, drained
½ cup Greek yogurt
1 Tbsp mayonnaise (optional, for added creaminess)
1 small celery stalk, finely diced
2 Tbsp finely chopped red onion or shallot
1 Tbsp capers, drained and chopped
1 Tbsp chopped fresh dill or parsley
Juice of ½ lemon
Sea salt and freshly ground pepper, to taste

For Serving

Sliced wholemeal or sourdough bread
Lettuce leaves or mixed greens
Cucumber and carrot sticks (for scooping)

Tools & Equipment

Medium mixing bowl
Fork or small whisk
Sharp knife and chopping board
Spoon for serving

How To Make Tuna Salad

Step 1: Prep the ingredients
Drain tuna well, dice celery, onion, and herbs, and juice the lemon. Have everything ready before you begin.

Step 2: Mix the base
In a bowl, whisk Greek yogurt with mayonnaise (if using), lemon juice, and a generous pinch of salt and pepper.

Step 3: Add the tuna and add-ins
Break up the tuna into chunks with a fork, then add celery, onion, capers, and herbs. Stir gently until everything is coated in the creamy dressing.

Step 4: Taste and adjust
Give it a taste. You might like a bit more lemon for brightness or another sprinkle of dill for freshness.

Step 5: Serve
Spoon onto toast or lettuce leaves, or scoop with veggie sticks for a light lunch or snack. Enjoy right away for best texture and flavor.

Serving and Pairing Suggestions

Spread it generously on toasted sourdough and top with crunchy lettuce. Serve alongside crisp salad greens lightly dressed in olive oil and lemon. Or offer as part of a light lunch platter with cherry tomatoes, cucumber slices, and whole-grain crackers.

Storing and Reheating Tips

Refrigerator: Store tuna salad in an airtight container in the fridge for up to 2 days. It’s best when eaten fresh but will hold its flavor and texture nicely over a short time.

To Refresh: If it looks a little dry after chilling, stir in a spoonful of yogurt and a small squeeze of lemon juice. This brings back the creaminess and brightens the flavor again.

Top Tips for Perfecting

Use good-quality tuna: Whether in water or oil, better tuna means better flavour. Look for chunky tuna with no added extras.

Don’t overmix: Stir gently so the tuna stays flaky. You want texture in every bite, not a purée.

Balance the acidity: Lemon juice adds brightness, but taste as you go. Too much can overwhelm the subtle savouriness of the tuna.

Recipe Variations

Herb-Loaded Twist: Stir in extra herbs like tarragon or basil for fragrant notes.

Spicy Kick: Add a dash of sriracha or a sprinkle of chilli flakes.

Mediterranean Style: Swap capers for chopped olives and add a little sun-dried tomato.

Avocado Creamy: Mix in diced avocado instead of mayonnaise for a silky texture.

Crunchy Chickpea Combo: Toss in half a cup of cooked chickpeas for added texture and protein.

Estimated Nutrition Info (per serving, serves 4)

Calories: 220 kcal | Protein: 25 g | Carbs: 5 g | Fats: 11 g

Frequently Asked Questions

1. Can I use canned tuna in oil?
Yes—just drain it well for a richer flavour.

2. Is this salad suitable for meal prep?
Yes, but best eaten within two days. Stir fresh yogurt and lemon in before serving.

3. Can I make it dairy-free?
Absolutely—skip the yogurt and use just mayo or mashed avocado.

4. What else can I add?
Try diced bell pepper, grated carrot, or sweetcorn for extra colour and crunch.

5. Can I serve it warm?
It’s best chilled or room temperature—warm tuna won’t hold the creamy dressing.

Conclusion

There’s a charm to meals that don’t demand much but still make you feel looked after. This tuna salad is just that—a bowlful of something nourishing, fresh, and quietly satisfying. It fits so naturally into the rhythm of everyday life, ready in minutes and always welcome on the table.

Some days, that’s exactly what we need: something simple, real, and kind to make. A little scoop of comfort, a reminder that even the most modest ingredients can come together beautifully when you give them just a bit of attention.