Tuna salad may feel like a modern convenience food, but its roots go back over a century. The dish gained popularity in the United States in the early 1900s, when home cooks began repurposing leftover fish by mixing it with mayonnaise, a condiment that was also gaining popularity at the time. As refrigeration improved and canned tuna became widely available, tuna salad quickly evolved into a household staple.

This hearty yet light tuna salad recipe combines simple ingredients with smart techniques to create a dish that works just as well for lunch meal prep as it does for a last-minute dinner. If you serve it on toast, over greens, or straight from the bowl, this recipe proves that healthy eating can still feel indulgent. This delicious recipe is inspired by our friends on Instagram @surelyhere, with a few pro-level upgrades to help you get the best flavor and texture every single time.

Open the can of tuna and drain it thoroughly using a fine-mesh kitchen strainer set over the sink or a bowl. Use the back of a spoon to gently press the tuna, releasing as much excess liquid as possible. Proper draining is crucial, as excess moisture can water down the dressing and prevent the tuna salad from achieving a creamy, well-balanced consistency. Once drained, transfer the tuna to a medium mixing bowl.

Add the chopped celery, onion, and fresh parsley to the bowl with the tuna. Aim for finely chopped pieces so the vegetables add crunch and freshness without overpowering the tuna. Using a sharp kitchen knife and a sturdy cutting board allows for clean cuts, improves consistency, and ensures every bite has a balanced mix of flavors.

Measure the mayonnaise and add it to the bowl. Using the Zulay Kitchen Silicone Spatula, gently fold the ingredients together with slow, sweeping motions. Folding rather than stirring aggressively helps maintain the tuna’s texture while evenly distributing the dressing. Stop mixing as soon as everything is combined to avoid a dense or mushy result.

Slice a fresh lemon in half and use a stainless steel lemon squeezer to extract juice directly into the bowl, catching seeds while maximizing juice output. Add the garlic powder, salt, and black pepper. The lemon juice brightens the flavors and balances the richness of the mayonnaise, while the seasonings enhance the overall depth of the dish.

Compared to many store-bought or deli-style tuna salads, this homemade version offers significantly better nutritional control. Traditional tuna salads often contain excessive mayonnaise, added sugars, or preservatives that increase calorie count without improving flavor.

This tuna salad recipe is rich in lean protein, which helps support muscle maintenance and keeps you full longer. Tuna is also an excellent source of omega-3 fatty acids, known for supporting heart and brain health. By using fresh vegetables like celery and onion, you add fiber and micronutrients that enhance digestion and balance the dish.

When compared to creamy chicken salad or egg salad, tuna salad generally contains fewer calories per serving while delivering comparable protein levels. That makes it a smarter choice for anyone watching their calorie intake without giving up satisfying meals.

While this recipe is simple, the right tools make preparation faster and more consistent. Consider adding these Zulay Kitchen essentials to your setup:

• Zulay Kitchen Mixing Bowls for easy combining and storage
• Zulay Kitchen Can Opener for smooth, mess-free tuna cans

Explore the full range of kitchen tools at Zulay Kitchen to make prepping, assembling, and serving effortless.

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