The Best Tuna Salad Recipe For Sandwiches
This is the best tuna salad recipe I know and it starts with shredded carrots mixed right into the bowl. My mom used to make it about once a month when I was growing up. If it were up to me she would've made it every day. She'd shred a carrot right in and we had no idea we were eating vegetables. We just thought our tuna salad had something extra that the other kids' didn't.
She'd serve it with Italian bread on the side. The mayo would run down the crust when you scooped it on. I can still picture it. I still make it the same way. Seven ingredients, ten minutes, and then it goes in the fridge until everything melds together.
Why This Tuna Salad Is the Best
- Only seven ingredients, and so quick to make
- The shredded carrot gives it crunch, color, and nice sweetness
- The onion gives it the perfect bit of crunch/bite
- The lemon juice keeps it bright so it doesn't taste heavy even with a full cup of mayo
- It tastes even better when it sits in the fridge
- Such an easy way to get kids to eat their veggies
What You'll Need
Tuna: Chunk light or solid white albacore both work. If you like it chunkier, break it apart with a fork gently. If you want it smoother, mash it down more.
Carrot: Shred it on a box grater. You can also use a food processor with the shredding disc if you're making a big batch. Baby carrots work too, just shred them the same way.
Onion: White or yellow onion both work. If raw onion is too strong for you, use finely sliced green onions instead.
Mayonnaise: I use regular mayo. You can swap in avocado oil mayo if that's what you have. For a lighter version, do half mayo and half Greek yogurt.
Lemon Juice: It cuts through the richness of the mayo and keeps the tuna tasting fresh. Lime juice works in a pinch.
Freshly Cracked Pepper: Freshly cracked makes a difference here. Pre-ground pepper doesn't have the same bite.
Salt: I start with a little and add more after it comes out of the fridge because the flavors change as it sits.
Shredded Lettuce (optional): I like to serve it on a bed of shredded iceberg or butter lettuce. You can also stuff it into a pita, pile it on toast, or eat it straight from the bowl.
How to Make It
Start by draining the tuna and breaking it apart with a fork in a big bowl. Shred the carrot on a box grater right into the bowl. Dice the onion nice and fine and toss that in too. Then add the mayo, lemon juice, pepper, and salt. Mix it all up and that's it.
The hard part is not eating it right away. Cover it and put it in the fridge for at least thirty minutes. An hour is even better. The carrot softens just enough to blend in with everything else and the whole thing comes together in a way it doesn't when you eat it fresh.
Give it one more stir when you take it out. Taste it and adjust the salt or pepper if you want.
The Best Bread for This Tuna Salad
Whatever you use, go thick. Thin sandwich bread gets soggy fast.
- Italian bread. My mom's pick and still my favorite. Crusty enough to hold up under all that mayo without falling apart.
- Sourdough. Especially toasted. The crust gets crunchy and holds up to a big scoop of tuna salad.
- German rye bread. Mestemacher is my favorite. Dense, hearty, and it doesn't fall apart no matter how much you pile on.
- Ciabatta. Lighter but still sturdy. Great for an open-faced tuna melt if you want to throw it under the broiler.
- Pumpernickel. Totally different feel but I love it when I'm in the mood. The dark flavor pairs well with the onion.
- Pita. Stuff it in a pocket with some cucumber and you've got lunch to go.
Why I Let This Tuna Salad Sit in the Fridge
I know it's tempting to eat it right away but don't. The thirty minutes in the fridge is what turns this from regular tuna salad into the best tuna salad. The lemon juice soaks into the tuna, the carrot releases that sweetness into the mayo, and the onion mellows out. It tastes like a completely different thing after it sits.
If you can wait a full hour, even better. I've eaten it the next day and it's still great.
What to Serve With This
- Quick Corn Tuna Salad. If you love tuna salad, this one uses sweet corn and comes together just as fast.
- Cucumber Feta Salad with Lemon Greek Vinaigrette. Light and crunchy on the side, especially in the summer.
- Strawberry Spring Salad with Feta, Blueberries, and Balsamic Drizzle. A fresh side that balances out the richness of the mayo.
- Puerto Rican Shrimp Stew. If you want something warm alongside a cold tuna salad lunch.
If You Like This, You'll Love These
Here are a few others I've made and loved:
- High Protein Dill Pickle Chicken Salad With Zero Mayo. Same idea, totally different flavor. No mayo at all.
- 20-Minute Mexican Pasta Salad. Another cold salad that gets better in the fridge.
- Big Mac Inspired Pasta Salad. For the days you want something a little more fun.
Comments
If you make this tuna salad, leave a comment. I love reading your comments and will try to get back to every single one.
The Best Tuna Salad Recipe With Shredded Carrots
Ingredients
Equipment
Method
- Drain both cans of tuna and place in a mixing bowl. Break apart with a fork to desired texture.
- Shred the carrot on a box grater and add to the bowl.
- Finely chop the onion and add to the bowl.
- Add mayo, lemon juice, cracked pepper, and a pinch of salt. Mix until combined.
- Cover and refrigerate for 30 minutes to 1 hour.
- Stir once more before serving. Adjust salt and pepper to taste.
- Serve on shredded lettuce, toast, in a pita, or straight from the bowl.
Nutrition
Notes
Notes
- Best after at least 30 minutes in the fridge. An hour is even better.
- Swap mayo for half mayo, half Greek yogurt for a lighter version.
- Use green onions instead of raw onion if you prefer a milder flavor.
- Stays fresh in an airtight container for 2-3 days. Do not freeze.
