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Made with just one can of tuna, this single serving tuna salad is creamy, well-seasoned, and ready in 10 minutes for an easy lunch.
Quick Look
- Prep Time: 10 minutes
- Cook Time: None (no-cook recipe)
- Total Time: 10 minutes
- Equipment: Small bowl
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Savory, creamy, and lightly tangy with a mild garlic note.
Each bite of this simple tuna salad is tender with a light celery crunch and a savory, gently tangy flavor.
Why I Love This Single Serving Tuna Salad Recipe
My mom sent me to school with a tuna sandwich tucked in my lunchbox more days than not, and all these years later it’s still what I reach for when I want something good in a hurry.
This is the simple, single serving version I make now, built from one can of tuna and a few things I keep on hand. Once you stir it all together, the tuna stays tender, the celery gives it a fresh bite, and the seasoning keeps it balanced so the tuna still comes through.
We developed this recipe around a single 5-ounce can so it makes exactly one hearty serving, and we worked out the amounts from scratch rather than shrinking a big-batch recipe.
I use water-packed tuna for a clean flavor, then stir in a teaspoon of extra virgin olive oil for richness without the heaviness of oil-packed tuna. One tablespoon of mayonnaise is all it needs, so the dressing stays light.
Scoop it into a lettuce wrap or pile it onto a few crackers, and you have a filling lunch with real protein behind it.
For more single serving lunches, try our chicken salad for one or a hearty cobb salad for one, and when you have another can of tuna in the pantry, our tuna casserole for one puts it to good use.
Ingredient Notes
These are the ingredients for tuna salad and what each one does in the bowl. If you have any left over, our Leftover Ingredients Recipe Finder will help you use them up.
Tuna: I use a 5-ounce can packed in water. Water-packed tuna has a clean, mild flavor and lets me add my own fat with olive oil, so the salad doesn’t taste heavy the way it can with oil-packed. Drain it well, since extra liquid from the can will thin out the salad.
Mayonnaise: This binds everything and coats the tuna so each bite is creamy. One tablespoon is enough to hold it together without weighing it down. For a lighter, tangier version with a bit more protein, plain Greek yogurt works in its place.
Celery: This brings crunch and a clean, fresh taste that cuts the rich tuna. Dice it small so you get a little in every forkful. Red onion, bell pepper, or cucumber all work if you want a different crunch.
Olive oil: This is a step most tuna salads skip. Water-packed tuna is lean, so a teaspoon of extra virgin olive oil adds richness and a soft, peppery flavor, and that bit of fat helps carry the seasoning through the salad.
Salt and pepper: Kosher salt seasons the tuna and brings the other flavors forward, and coarse black pepper adds a gentle warmth.
Garlic powder: This gives a mellow, savory background. I reach for garlic powder over fresh garlic here because it blends evenly into a cold salad, where raw garlic would taste sharp.
Pickle relish: This is optional, but a little adds a sweet, tangy bite that balances the mayonnaise and olive oil. Use sweet relish for mild sweetness, or dill relish if you like it sharper.
Recipe Variations
Change up this single serving tuna salad to suit your taste, whether you want to make tuna salad without mayonnaise, swap the protein, or add something sweet.
Tuna salad without mayo: Use 1 tablespoon plain Greek yogurt in place of the mayonnaise for a lighter, tangier salad.
Mediterranean tuna salad: Stir in 1 tablespoon chopped kalamata olives, 1 tablespoon crumbled feta, and 1 teaspoon lemon juice.
Tuna pasta salad: Fold in ½ cup cooked, cooled elbow macaroni and an extra teaspoon of mayonnaise for a fuller meal.
Swap the protein: Use a drained 5-ounce can of salmon or chicken in place of the tuna.
Add diced apple: Stir in 2 tablespoons finely diced apple for a little sweetness and crunch.
How To Make Tuna Salad
Here’s how to make this quick tuna salad. See the recipe card below for exact ingredient amounts and full instructions.
- Drain the tuna. Open the can, hold the lid in place, and press down over the sink to pour off all the liquid. Add the tuna to a small bowl and flake it apart with a fork.
- Add the mayonnaise, diced celery, olive oil, salt, pepper, garlic powder, and pickle relish.
- Stir with a fork until the tuna is evenly coated and no large chunks remain.
- Taste and add a little more salt or mayonnaise if needed. Serve right away, or chill 20 to 30 minutes to let the flavors blend.
Serve this tuna salad in a sandwich or lettuce wrap, scooped onto crackers, or stuffed into an avocado half.
Expert Tips
Drain the tuna thoroughly: After pouring off the liquid, press the tuna against the can lid or blot it with a paper towel. The drier the tuna, the thicker the salad, and the less it waters down as it sits.
Don’t overmix: Stir just until the tuna is evenly coated. Mixing past that point breaks it down and turns the salad pasty.
Use tuna and mayonnaise you like: With so few ingredients, each one stands out, so good canned tuna and a mayonnaise you enjoy make a real difference.
Loosen it after chilling: Tuna salad firms up in the fridge. If it’s thicker than you want, stir in a teaspoon of mayonnaise or a splash of olive oil before serving.
Troubleshooting
If your tuna salad isn’t turning out quite right, here’s how to fix common issues like a salad that’s too salty, too fishy, or bland.
Why is my tuna salad too salty?
If your tuna salad is too salty, stir in more tuna or a spoonful of Greek yogurt to balance it. Canned tuna and pickle relish both add sodium, so it builds up fast in a single serving. Hold off on the added salt until the end, taste, then adjust. If it’s already too salty, more tuna or an unsalted creamy element spreads the seasoning out.
Why does my tuna salad taste too fishy?
If your tuna salad tastes too fishy, brighten it with a squeeze of lemon juice. A teaspoon of lemon cuts the strong canned-fish flavor and freshens the whole bowl. Water-packed tuna also tastes milder than oil-packed, so it’s the better pick if a strong tuna flavor bothers you.
Why is my tuna salad bland?
If your tuna salad tastes bland, it usually needs more salt, a little acid, or time to chill. With so few ingredients, the seasoning carries the flavor, so start with the salt, pepper, and garlic powder, then add pickle relish or a squeeze of lemon for tang. Chilling it 20 to 30 minutes also lets the flavors come together.
Frequently Asked Questions
Three to four days. Store tuna salad in an airtight container at or below 40°F and eat it within four days. The mayonnaise and canned tuna make it perishable, so keep it cold and toss anything left after that.
Water-packed tuna is best for a single serving tuna salad. It has a clean, mild flavor that lets you control the richness with olive oil or mayonnaise. Solid white albacore holds meatier flakes, while chunk light breaks down softer, so pick the texture you like.
Yes, tuna salad is a high-protein option. This single serving has about 30 grams of protein and 274 calories. Water-packed tuna and a light amount of mayonnaise keep it lean, and Greek yogurt in place of mayo makes it lighter.
One 5-ounce can makes one serving, about ¾ to 1 cup once mixed. That’s enough for one sandwich, a couple of lettuce wraps, or a plate of crackers. To serve two, double everything.
No, freezing tuna salad is not recommended. The mayonnaise separates and turns watery once thawed, and crunchy add-ins like celery go soft. It’s best made fresh and kept in the refrigerator.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 20 Single Serving Meatless Meals
If you’ve tried this classic tuna salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Tuna Salad For One
Ingredients
- 1 (5-ounce) can water-packed tuna
- 1 tablespoon mayonnaise
- 1 stalk celery – diced
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- ½ tablespoon pickle relish (optional)
Instructions
- Drain the tuna well. Hold the lid on and press the can over the sink to pour off all the liquid.
- Add the tuna to a small bowl and flake it apart with a fork.
- Add the mayonnaise, celery, olive oil, salt, pepper, garlic powder, and relish, if using.
- Stir with a fork until the tuna is evenly coated and no large chunks remain.
- Taste and add more salt or mayonnaise if needed.
- Serve right away, or cover and refrigerate for 20 to 30 minutes to let the flavors blend.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
By the time I get through adding any extra things in, like olives, eggs, etc — I can end up with enough mixture for a couple of sandwiches and/or salads for the next day or two…
Tuna, easy on the Mayo as I like it more dry than wet..chopped celery LEAVES, sprinkle of garlic pepper, smal squeeze of Dijon n a nice blob of prepared horseradish. That’s MY basic recipe. I’ve added choppped apple, chopped nuts, dried cranberries, chopped grapes. But always start with the root recipe
This was very good, but the best tuna salad I ever had was made with chopped olives instead of pickle relish. So good!
not as good as expected, but not terrible, i used sourdough
it would definitely taste good with chonks of hard boiled eggs, paprika, and if you let the salad rest in the fridge and chill
i didn’t add any veggies so it didn’t taste as fresh but still tasty
maybe it’s the texture of tuna that does it for me
‘,-‘,
I make a similar recipe without the mayo, add red onion, grape tomatoes cut in half, cucumber, celery, mashed avocado, and use low sodium tuna. I do not add any extra salt but do add Mrs. DASH Italian seasoning and serve either over romaine lettuce or 1/2 cup gluten free noodles.
This sounds wonderful, Lori.
This is similar to my standby tuna recipe but if I am having the girls by, I love to add chopped Gala apple and pecans (any sweeter apple is ok). So wonderful and the savory with the sweet is a hit every time. I always buy chunk tuna in water and add my own olive oil so I can control the type and amount of oil. Chunk has so much more flavor than albacore, etc. great protein and a quick yummy meal.
My favourite add in is finely chopped celery.
Oh wow! This is amazing! I had two cans of tuna, so I played around with it this evening.
One version per the recipe (divine and crunchy)
Second one: greek yogurt, tsp of dijon mustard, added sliced almonds, minced sweet pickle, and THEN
I made the tuna melt on rye!
I LOVE THIS RECIPE! I had forgotten how good tuna is on crackers as well. Thanks for posting and for all the suggestions for options! I’m pleasantly overstuffed…in a healthy way, of course!
I’m so glad you enjoyed the tuna recipe, Wendy and I love your version with the add-ins!
diced boiled eggs are good too.
I actually just made tuna salad very similar to this earlier this week. I put everything listed in this recipe along with some chopped apple. I always put some apple in my tuna because it takes away any fishy taste that the tuna might have.
Or add canned mandarins, rinse, or fresh orange sections cut in half along with celery & onions. Yum
I enjoyed all your recipes. From one of your fans LL
Thank you so much!