Tuna salad is probably one of those things that you don’t necessarily need a recipe for. You can keep it simple (as I sometimes do) by adding some mayo and sweet relish to a can of tuna. The end.
That being said, not all tuna salads are created equal. This deli-style tuna salad is my copycat version of what you can get at our local version of Whole Foods, which is called MaMa Jean’s.
What I love about this deli-style tuna salad recipe is it’s flavorful, has the right amount of crunch, and is colorful. But there isn’t one ingredient that necessarily overpowers the rest—it’s a good mix.
Of course this goes well in a tuna salad sandwich, but I also love it all on its own or with crackers or cucumber slices. I love this deli-style tuna salad the day it’s made, but it keeps well for a couple days in the refrigerator, too.
After two days, the onion flavor will begin to intensify some, so I recommend consuming it before then just for taste reasons (it won’t necessarily go bad that quickly).
Best Deli-Style Tuna Salad Ingredients:
- Canned tuna
- Shredded Carrots
- Chopped Red Onion
- Shredded Sharp Cheddar
- Apple Cider Vinegar
For real, try this tuna salad recipe— It’s a favorite workday lunch of mine! Or give my Easy Chicken Salad with Grapes a try. Enjoy! xo. Emma
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- 12 ounces canned tuna (drained)
- ¼ cup mayo
- 1 tablespoon apple cider vinegar
- ½ tablespoon honey
- ¼ cup sharp cheddar (shredded)
- ¼ cup peas
- ¼ cup carrots (shredded)
- ¼ cup red onion (finely chopped)
- ¼ teaspoon salt
- ⅛ teaspoon cayenne
- Drain the liquid from the tuna can and add the tun to a medium size mixing bowl. Shred any large chunks with a fork.
- Shred the cheese and carrots. Add to the mixing bowl along with the peas and onion.
- Stir in the mayo, apple cider vinegar, and honey.
- Stir in the salt and cayenne. Taste and add more salt if needed.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.