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Epicurious
Bon Appétit

Classic Tuna Salad

By Alison Roman

3.0

(2)

Image may contain Sandwich and Food
Photo by Emma Fishman, Food Styling by D'mytrek Brown

Editor’s note: This recipe was originally published on June 30, 2015 and was updated by Samar Lazzari in December 2020.

This classic tuna salad recipe doesn’t try to fix what isn’t broken. It has all the essentials for turning canned tuna (preferably oil-packed and salted) into something truly compelling. Just-enough mayo, capers, and lemon for brightness, celery and onion for crunch, and mustard and (optional) hot sauce for a little extra flavor intrigue. Feel free to sub Greek yogurt for mayo, or pickle relish instead of capers.

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