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side view shot of a tuna salad sandwich
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4.62 from 26 votes

The Best Tuna Salad

The Best Tuna Salad Recipe is right here with Pecans and Raisins. It makes for such a delicious lunch or dinner! Serve it on your favorite bread and you'll never go back. With crunchy pecans and sweet raisins, this might be your new favorite tuna salad.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Lunch, Snack
Cuisine: American
Keyword: tuna salad, tuna salad recipe
Servings: 6
Calories: 467kcal


  • 12 ounce tuna in water drained
  • ½ cup red onion chopped
  • cup celery chopped
  • 1 cup pecans chopped
  • ½ tablespoon dill dried or 2 tbsp fresh dill, chopped
  • ½ cup raisins
  • 2 tablespoon parsley fresh, chopped
  • 1 cup mayonnaise
  • 2 medium tomatoes sliced for garnish
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste


  • Chop up everything: Chop the onions, celery, pecans, and parsley and add to a medium sized bowl.
  • Combine the tuna salad: Add the rest of the tuna salad ingredients to the bowl, save for the tomato and lettuce, and stir to combine.
  • Serve: Serve on sandwiches, top of salad, tuna salad wraps or add to pasta salads.


  1. Use Greek yogurt instead of mayonnaise for a healthier variation.
  2. Try other mix-ins such as diced apple, thawed peas, or play around with different herbs and spices, such as chives or curry powder.
  3. Try serving this tuna salad with pita breads, croissants, bagels, lettuce leaves, wraps, etc.
  4. Refrigerate your tuna salad in an airtight container and it should last for 3 - 5 days. You can freeze tuna salad too! It will only stay fresh for up to a week and must be stored in small batches in airtight containers.


Serving: 1serving | Calories: 467kcal | Carbohydrates: 15g | Protein: 14g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 485mg | Potassium: 416mg | Fiber: 3g | Sugar: 3g | Vitamin A: 548IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg