This classic deli tuna salad is just like the kind you'd get at a New York diner. It's simple, creamy, and made with canned tuna, mayo, and finely chopped celery. No fillers, no extras. Serve it on a sandwich, in a wrap, or over lettuce. It comes together fast and holds well for make-ahead lunches.
Jump to:
- Deli Tuna Salad Ingredients
- How to Make Deli Tuna Salad
- How Diners Serve Tuna Salad
- Why New York Deli Tuna Salad Is So Good
- Best Canned Tuna for Tuna Salad
- Hellmann's vs. Duke's Mayonnaise
- Swaps for Mayonnaise
- Optional Tuna Salad Add-Ins
- What to Serve with Tuna Salad
- Storage
- Can You Bring Tuna Fish Salad To The Beach?
- Top Tips
- Summary
- More Creamy Deli Salads
- Frequently Asked Questions
- New York Diner Tuna Salad
A classic deli tuna salad made with canned tuna, mayonnaise, and crunchy celery. Simple, creamy, and ready in minutes.
Deli Tuna Salad Ingredients
For Serving (Optional)
- Tuna
- Mayonnaise
- Celery
- Red onions
- Dill
- Salt and pepper to taste
For Serving
- Lettuce
- Tomatoes
- Cucumber
- Olives
- Green onions (scallions)
How to Make Deli Tuna Salad
Drain the tuna in a colander and place it in a mixing bowl. Using the back of a fork, mash the tuna until it's broken into small pieces. Do not use a food processor.
Add the mayonnaise, celery, red onion, dill, and a little salt and pepper. Mix until creamy and well combined. Taste and adjust seasoning as needed.
How Diners Serve Tuna Salad
When you order tuna salad at a diner, it's often served as a tuna salad plate or tuna on a bed of lettuce with tomato.
To serve it this way:
- Tear lettuce into bite-size pieces and place it in a bowl or on a plate
- Add tomatoes, cucumber slices, olives, and green onions
- Top with a generous scoop of tuna salad
If you want dressing on the greens, Russian dressing or a light vinaigrette works well.
Why New York Deli Tuna Salad Is So Good
Diners in New York sell a lot of tuna salad, and for good reason. A great deli tuna salad comes down to a few simple ingredients: good-quality tuna, crunchy celery, creamy mayonnaise, and a little salt and pepper.
While some places load tuna salad with fillers, the New York approach is simple. Less is more, and that's why it tastes so good.
Best Canned Tuna for Tuna Salad
A good tuna salad starts with good tuna. Wild Planet tuna has a clean flavor and firm texture that works well in deli-style recipes and is widely available, including at Publix.
Many conventional canned tunas have become bland over the years, but Wild Planet holds its flavor and doesn't need a lot of mayonnaise to taste good.
Hellmann's vs. Duke's Mayonnaise
Hellmann's is the classic choice in New York delis and my go-to for tuna salad.
After moving to Key Largo, I kept hearing people rave about Duke's mayonnaise, so I tried them side by side. Hellmann's still had the edge for me, but Duke's was good too.
Either one works. The key is using a real, full-fat mayonnaise for that classic deli taste.
Swaps for Mayonnaise
Classic deli tuna salad is made with mayonnaise. That said, if you need a swap, try one of these.
- Greek yogurt or sour cream: Tangier and lighter than mayo. The texture stays creamy, but the flavor is different.
- Mashed avocado: Creamy with a mild avocado taste. Best for sandwiches or lettuce bowls, not traditional deli-style.
- Hummus: Adds body and flavor, especially in wraps. This moves the tuna away from classic deli territory, but some people like it.
- Miracle Whip: Sweeter and tangier than mayonnaise. If you grew up with it, you can use it, but deli-style tuna salad is traditionally made with mayo.
Optional Tuna Salad Add-Ins
Common add-ins:
- Grated carrot
- Minced bell pepper
- Fresh herbs like parsley
Regional or personal add-ins:
- Sweet pickle relish
- Chopped hard-boiled eggs
- Mustard
- A splash of vinegar
- Minced garlic
- Jalapeño peppers
- Chopped basil
What to Serve with Tuna Salad
This classic deli tuna salad pairs best with simple sides.
- Potato chips - salty and crunchy, just right with creamy tuna
- Sour pickles or kosher dill pickles - a classic deli combo
- Sweet Coleslaw - creamy and slightly sweet, just like the deli
- Macaroni Salad - another deli favorite that works well on the same plate
- Potato Salad - perfect if you're serving tuna salad for lunch or a picnic
- Oven Roasted Russet Potatoes (instead of fries)
Storage
Tuna salad should be stored in an airtight container in the refrigerator.
Keep tuna refrigerated at all times, ideally at temperatures below 40°F (4°C).
Can You Bring Tuna Fish Salad To The Beach?
The idea of a cold tuna salad sandwich at the beach is tempting, but mayo-based salads need extra care. My mom had a beach incident in the 1960s and never let us forget it, so I've always been cautious.
If you do pack tuna salad for a picnic or beach day, keep it in an insulated cooler with plenty of ice or ice packs. The USDA recommends keeping perishable foods at 40°F (4°C) or below to prevent bacterial growth.
Top Tips
- Use whole albacore tuna packed in water for the best flavor and texture.
- Drain the tuna very well. Excess water will make the salad wet instead of creamy.
- Mash the tuna finely with a fork. Avoid using a food processor or it will turn mushy.
Summary
I grew up eating tuna salad sandwiches the way kids today eat chicken nuggets. My mom and I went to diners often, and I almost always ordered a cold tuna salad sandwich on rye with lettuce and tomato. No matter the diner, the tuna was always good.
This classic deli tuna salad sticks to what works: white albacore tuna, mayonnaise, and crunchy celery. It's simple, reliable, and easy to make ahead.
Serve it on a sandwich, in a wrap, or over lettuce. However you eat it, this is the kind of tuna salad that never goes out of style.
More Creamy Deli Salads
If you like classic deli-style salads, try one of these next:
- NYC Deli Chicken Salad - creamy and simple
- Deli Egg Salad - another favorite for easy lunches
- Cranberry Apple Tuna Salad - a bagel-shop style variation on the classic
- Veggie Tuna Salad - a lighter variation with extra crunch
- Deli Chopped Liver - a true deli classic
You'll find more classic tuna recipes in our canned fish recipes.
Frequently Asked Questions
Yes, many kids still enjoy tuna salad, especially when it's simple and creamy. Like most foods, it depends on the child and what they're used to eating at home.
No. Tuna salad doesn't freeze well. Mayonnaise-based salads can separate and become watery when thawed, which affects both texture and flavor.
Classic NYC deli tuna salad is made with white albacore tuna, mayonnaise (usually Hellmann's), and finely chopped celery. It's kept simple, with no fillers.
New York Diner Tuna Salad
Ingredients
FOR THE TUNA
- 2 (5 oz) cans solid white Albacore tuna, packed in water
- 3-4 tablespoons mayonnaise
- ½ cup chopped celery 2 stalks, trimmed and finely chopped
- ¼ cup finely chopped red onions
- 1 tablespoon chopped fresh dill or 1 teaspoon dried
- sea salt and black pepper to taste
FOR THE SALAD
- 4 cups iceberg or Romaine lettuce, torn into bite-size pieces
- 1 cup grape or cherry tomatoes, cut in half
- 1 cucumber, sliced
- ⅓ cup sliced red onion
- ½ cup black olives
- 2 green onions thinly sliced
Instructions
- Drain the tuna well in a colander and place it in a mixing bowl.
- Using the back of a fork, mash the tuna until broken into very small pieces.
- Add the mayonnaise, celery, red onion, dill, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning as needed.
- Arrange lettuce on a plate or in a bowl. Top with tomatoes, cucumber, red onion, olives, and green onions. Add a generous scoop of tuna salad on top.
Notes
- Potato salad
- Coleslaw
- Macaroni salad
- Sour pickles or kosher dill pickles
Melanie says
Just like my diner!