This easy tuna salad with mayo recipe is creamy, flavorful, and incredibly simple to prepare. Made with canned tuna, mayonnaise, and a few everyday ingredients, it comes together in just 10 minutes.
It’s hard to find a recipe simpler than this creamy tuna salad with mayonnaise. Made with simple ingredients you probably already have in your pantry, it’s an easy, flavorful meal that’s perfect for serving any time of year.
Serve this creamy tuna salad as a quick and satisfying dinner on busy weeknights, or pack it for an easy work lunch. It's a delicious, budget-friendly recipe that's perfect for a quick meal when you're short on time.
If you enjoy simple and delicious tuna recipes, here are a few easy ideas for those busy weekdays when you’re short on time or running out of inspiration. Try this flavorful Tuna Lemon Rice with Green Peas, creamy Tuna Pasta, or crispy Tuna Fritters. Three quick, comforting, and delicious recipes that are perfect for easy weekday meals!
Ingredients for Creamy Tuna Salad with Mayonnaise
Here you'll find all the ingredients needed to make this recipe:
- Canned tuna - Provides the main protein in this recipe.
- Potatoes - Add consistency and a soft, hearty texture to the salad.
- Small onion - Adds flavor and aroma to the potatoes, carrots, and eggs as they cook.
- Carrots - Add natural sweetness, color, and a light crunch.
- Eggs - Boiled eggs. Add color, richness, and protein.
- Lemon juice - Adds brightness and acidity, balancing the creaminess of the mayonnaise.
- Mayonnaise - Creates the creamy sauce and binds all the ingredients together.
- Lettuce - Provides a fresh and crisp base for the salad.
- Tomatoes - Add juiciness, freshness, flavor and color.
- Salt - Enhances and balances the overall flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Creamy Tuna Salad with Mayonnaise
Step 1: Peel and wash the potatoes and carrots. Cut the potatoes into quarters and the carrots into small pieces. Place the potatoes, carrots, and eggs in a saucepan with enough water to cover them. Season with salt and a small peeled onion.
Step 2: Bring to a boil over high heat. Once boiling, reduce the heat to low and cook for about 20 minutes, or until the potatoes and carrots are tender.
Step 3: Once everything is cooked, use a slotted spoon to transfer the potatoes and carrots to a plate and set aside. Peel the eggs and slice them into rounds. Drain the tuna and cut the tomatoes into small pieces.
Step 4: Season the lettuce with salt and lemon juice, then arrange it on the bottom of a tureen or serving dish. Place the potatoes, tuna, carrots, tomatoes, and eggs on top. Drizzle or spread the mayonnaise over the salad and serve immediately.
Recipe Variations
• Tuna and Corn Salad – Add sweet corn for extra color, sweetness, and texture.
• Tuna Pasta Salad – Replace the potatoes with cooked pasta for a creamier salad.
• Mediterranean Tuna Salad – Add olives, cucumber, red onion, and fresh parsley for a Mediterranean-inspired version.
• Herb Tuna Salad – Add fresh chopped parsley, coriander, or chives for extra freshness.
• Light Tuna Salad – Replace the mayonnaise with Greek yogurt for a lighter meal.
Tips for Creamy Tuna Salad with Mayonnaise
• Drain the tuna well - Remove as much excess liquid as possible to prevent the salad from becoming watery.
• Cook the potatoes until tender - They should be soft enough to pierce easily with a fork but firm enough to hold their shape.
• Cool the ingredients - Allow the potatoes, carrots, and eggs to cool before assembling the salad. This helps keep the mayonnaise creamy.
• Season the lettuce - Toss the lettuce with salt and fresh lemon juice before adding it to the serving dish for extra freshness.
• Cut the vegetables evenly - Cut the potatoes, carrots, tomatoes, and eggs into similar-sized pieces for a more balanced bite.
• Don't add too much mayonnaise - Start with a moderate amount and add more if needed. Too much mayonnaise can overpower the tuna and vegetables.
• Add the mayonnaise just before serving - This helps prevent the vegetables from becoming soggy and preserves the creamy texture.
• Use good-quality tuna - Canned tuna in olive oil can add extra richness and flavor to the salad.
FAQs
How do you make creamy tuna salad with mayonnaise?
Cook the potatoes, carrots, and eggs, then let them cool. Arrange the lettuce, vegetables, tuna, tomatoes, and boiled eggs on a serving dish. Season with lemon juice and salt, then top with mayonnaise and serve.
What type of tuna is best for tuna salad?
Canned tuna packed in water or oil works well. Drain the tuna thoroughly before adding it to the salad to prevent excess liquid.
Can I use homemade mayonnaise?
Absolutely. Homemade mayonnaise can add an extra-rich and fresh flavor to this creamy tuna salad.
What vegetables can I add to tuna salad?
Besides the potatoes, carrots, lettuce, and tomatoes in this recipe, you can add cucumber, peas, or chopped bell peppers.
Can I serve tuna salad as a main dish?
Yes. With potatoes, tuna, eggs, and vegetables, this is a satisfying salad that works well as a light lunch or easy dinner.
How should I store leftover tuna salad?
Store leftovers in a airtight container in the refrigerator and keep the salad chilled until ready to eat. Because it contains mayonnaise and tuna, avoid leaving it at room temperature for extended periods.
You May Also Like
- Easy black-eyed pea salad
- Portuguese octopus salad (Salada de polvo)
- Portuguese chickpea cod salad
- Easy tuna salad
- Salt cod salad with Portuguese cornbread
Follow us on FACEBOOK, INSTAGRAM, PINTEREST and YOUTUBE for more tasty recipes!
Creamy Tuna Salad with Mayonnaise
This easy tuna salad with mayo recipe is creamy, flavorful, and incredibly simple to prepare. Made with canned tuna, mayonnaise, and a few everyday ingredients, it comes together in just 10 minutes.
- 250 grams (8 3/4 ounces) canned tuna
- 600 grams (1 1/3 pounds) potatoes
- 1 small onion to cook the potatoes
- 2 small carrots
- 2 eggs
- Juice of half lemon
- 125 ml (1/2 cup) mayonnaise
- Lettuce (to taste)
- 2 medium tomatoes
- Salt (to taste)
- Peel and wash the potatoes and carrots. Cut the potatoes into quarters and the carrots into small pieces. Place the potatoes, carrots, and eggs in a saucepan with enough water to cover them. Season with salt and a small peeled onion.
- Bring to a boil over high heat. Once boiling, reduce the heat to low and cook for about 20 minutes, or until the potatoes and carrots are tender.
- Once everything is cooked, use a slotted spoon to transfer the potatoes and carrots to a plate and set aside. Peel the eggs and slice them into rounds. Drain the tuna and cut the tomatoes into small pieces.
- Season the lettuce with salt and lemon juice, then arrange it on the bottom of a tureen or serving dish. Place the potatoes, tuna, carrots, tomatoes, and eggs on top. Drizzle or spread the mayonnaise over the salad and serve immediately.
