Classic Tuna Salad
Easy deli-style tuna salad with Chesapeake Bay seasoning. Ready in minutes for sandwiches, wraps, or salads.
This is your classic deli-style tuna salad. The trick is using our Chesapeake Bay Seafood Seasoning. The blend of freshly ground spices gives this recipe a deliciously savory and aromatic flavor.
Yield: 4-6 servings
- Use Chesapeake Bay seasoning for a savory, aromatic flavor and taste the dressing before mixing with tuna.
- Drain your tuna well and fold in diced celery and shallot for crunch and bite.
- Serve hot or cold on toasted bread with Swiss, lettuce, and tomato. Make ahead and store in the fridge up to 3 to 4 days.
Spices
Featured in this Recipe
Preparation Instructions:
Combine mayonnaise, mustard, lemon juice, Worcestershire sauce, relish, and spices in a mixing bowl. Stir to combine. Taste dressing and adjust to any personal preference in regards to spice and salt.
Drain tuna and add to the mixing bowl along with celery and shallot. Fold to combine.
Serve on your favorite toasted bread with Swiss cheese, lettuce, and sliced tomato.
thespicehouse.com
More About This Recipe
For some extra pop, add a splash of Louisiana-style hot sauce. A little fresh lemon zest is also great.
Frequently Asked Questions
Can I use tuna packed in oil or water?
Yes. Both work. Tuna in water is lower in fat. Tuna in oil can add richness; drain it well and reduce the mayo a bit if you want it lighter.
How long does this tuna salad keep in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days. Do not leave it out at room temperature for more than 2 hours.
Can I make the tuna salad ahead of time?
Yes. Make it a day ahead to let flavors meld. Add any delicate toppings like tomato or lettuce just before serving so they stay fresh.
What can I use instead of mayonnaise?
Try plain Greek yogurt, mashed avocado, or a light mayo. Each cuts calories while keeping a creamy texture. Adjust lemon and mustard to balance the flavor.
What is Chesapeake Bay seasoning and what can I substitute?
It is a savory spice blend with paprika, garlic, onion, celery seed, black pepper, and other spices. Substitute with Old Bay or mix paprika, celery salt, garlic powder, onion powder, black pepper, and a pinch of cayenne.
How do I adjust salt and spice level?
Mix and taste the dressing before adding tuna. Add seasoning in small amounts. Use less Worcestershire or relish to lower salt. Add hot sauce or cayenne for more heat.
Can I use fresh cooked tuna instead of canned?
Yes. Cook and cool the fresh tuna, then flake it before mixing with the dressing. Fresh tuna gives a different texture but works well.
How many servings does this recipe make and serving ideas?
Using two 5 ounce cans yields about 2 to 3 sandwich-sized servings. Serve on toasted bread with Swiss, lettuce, and tomato, or try it in lettuce wraps, on crackers, or stuffed into avocados.
Can I use tuna packed in oil or water?
Yes. Both work. Tuna in water is lower in fat. Tuna in oil can add richness; drain it well and reduce the mayo a bit if you want it lighter.
How long does this tuna salad keep in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days. Do not leave it out at room temperature for more than 2 hours.
Can I make the tuna salad ahead of time?
Yes. Make it a day ahead to let flavors meld. Add any delicate toppings like tomato or lettuce just before serving so they stay fresh.
What can I use instead of mayonnaise?
Try plain Greek yogurt, mashed avocado, or a light mayo. Each cuts calories while keeping a creamy texture. Adjust lemon and mustard to balance the flavor.
What is Chesapeake Bay seasoning and what can I substitute?
It is a savory spice blend with paprika, garlic, onion, celery seed, black pepper, and other spices. Substitute with Old Bay or mix paprika, celery salt, garlic powder, onion powder, black pepper, and a pinch of cayenne.
How do I adjust salt and spice level?
Mix and taste the dressing before adding tuna. Add seasoning in small amounts. Use less Worcestershire or relish to lower salt. Add hot sauce or cayenne for more heat.
Can I use fresh cooked tuna instead of canned?
Yes. Cook and cool the fresh tuna, then flake it before mixing with the dressing. Fresh tuna gives a different texture but works well.
How many servings does this recipe make and serving ideas?
Using two 5 ounce cans yields about 2 to 3 sandwich-sized servings. Serve on toasted bread with Swiss, lettuce, and tomato, or try it in lettuce wraps, on crackers, or stuffed into avocados.
Comments