Jewish Deli Tuna Salad

Everyone has a favorite salad, and this is mine.  I also recommend trying my egg salad recipe for another deli-style classic that’s just as delicious!

Ingredients Overview

Canned tuna in water: Tuna in water keeps the salad lighter, allowing the flavors of the mayonnaise and any other ingredients to shine through without being too oily.

Mayonnaise: Provides creaminess and richness. You can use any brand you prefer, but Hellmann’s Real Mayonnaise is a standout for its classic flavor. Known as a go-to for many deli-style recipes, it’s thick, creamy, and well-balanced, making it perfect for egg salad.

Mustard: Adds a tangy kick. Dijon or yellow mustard works well, but you can adjust it based on your taste.

Salt and Pepper: Essential for seasoning and bringing out all the flavors.

FAQs

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Jewish Deli Tuna Salad Recipe

Author Rachel

Prep Time 10 minutes minutes

Chilling Time 15 minutes minutes

Yield 4 servings

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Description

Creamy, flavorful, and perfect on a bagel or just by itself.

Kosher, Pareve

Equipment

• Mesh strainer

Ingredients

• ▢ 2 cans (5 oz each) tuna in water drained
• ▢ 2 celery stalks finely chopped
• ▢ 2 Tablespoons relish or chopped pickles
• ▢ 4 Tablespoons high-quality mayonnaise
• ▢ 1 Teaspoon Dijon mustard or yellow mustard
• ▢ Salt and pepper to taste

Instructions

• In a large bowl, combine the drained tuna, chopped celery, and relish.
• Add the mayonnaise and Dijon mustard, then mix until well combined.
• Season with salt and pepper to taste. Adjust the ingredients to your preference.
• Chill the tuna salad in the refrigerator for at least 15 minutes to let the flavors meld.
• Serve on your favorite bagel, bread, crackers, or lettuce wraps. For extra texture and flavor, top with sliced tomatoes, cucumbers, or hard-boiled eggs.

Notes

Tuna salad can last in the refrigerator for about 3 to 5 days.

Tried this recipe? Tag@mamalivingabroad