Recipes » Classic tuna salad

The same combination of ingredients I’ve used for years on end, give or take.

Author: Seth Price
Category: Snack
Date published: 25 July 2017

Prep time: 5 minutes
Yield: About 4 servings

Nutrition Info

All values are approximate and calculated from package labelling of ingredients. Serving size: 4 ounces (about enough for 1 sandwich)

Total Fat9g
Saturated Fat 2g
Potassium 250mg
Total Carbohydrates6g
Dietary Fiber1g


  • 2 6oz (170g) cans tuna packed in oil, well-drained
  • ½ stalk (30g) celery, semi-coarsely chopped
  • 2 stalks (40g) spring onion, chopped
  • 1T diced pickled pimiento
  • 80g (⅓c) mayonnaise
  • 1T lemon juice
  • Pinch sea salt
  • Pinch ground nutmeg


Finely shred tuna together (with fingers) with lemon juice, salt and nutmeg till free of clumps and evenly textured. Combine with vegetables. Fold in mayonnaise till evenly moistened, adding more or less to achieve desired thickness. Serve at room temperature; cover and chill leftovers.