Creamy, bright, and loaded with snap from celery, pickles, and toasted panko. This is the tuna salad that holds up in sandwiches, wraps, and meal prep (just keep the crunch separate).
By Matt Campbell
Some tuna salad is fine. This one is actually exciting. It is hearty, creamy without being heavy, and packed with the kind of crisp, salty bite that makes you go back in for “just one more” until the bowl is mysteriously empty.
My trick is simple: we build a bright, punchy dressing, then fold in real texture from celery, scallions, pickles, and a shower of toasted panko right before serving. It stays weeknight easy, but tastes like you tried harder than you did.
Toasted sourdough or a sturdy roll
Kettle chips and extra pickles
Simple green salad with lemon vinaigrette
Tomato soup for the coziest lunch
Tuna salad is a meal prep hero, but only if you store it smart.
Solid white albacore gives you bigger flakes and a meatier bite. Chunk light is softer and usually a bit more affordable. Either works. Just drain it very well so the salad stays creamy, not watery.
Drain the tuna thoroughly, pat very wet add-ins (like pickles) if needed, and add the toasted panko right before serving. If you are packing lunches, store the panko separately.
Yes. Swap the mayo for plain Greek yogurt or do a 50/50 split. You will still want a little fat for that classic texture, so add a drizzle of olive oil if it tastes too lean.
It can be. Skip the panko or use gluten-free panko. The rest is typically gluten-free, but check labels on mustard and pickles if you are very sensitive.
Try it in lettuce cups, on crackers, stuffed into an avocado half, or piled on a baked potato with extra scallions.
I started making tuna salad as a “whatever is in the pantry” lunch, and it was always fine, but never something I craved. Then one day I toasted a handful of panko because I wanted crunch and had zero chips. It was scrappy in the best way. Suddenly the whole bowl had texture, and the bright lemon and pickle brine made it taste awake. Now it is my default: quick enough for a Tuesday, good enough to serve to someone you are trying to impress with minimal effort.
Optional add-ins: 1 chopped hard-boiled egg, 1 tablespoon capers, a squeeze of sriracha, or a handful of chopped walnuts for even more texture.
Sandwich tip: If you are building a sandwich, toast the bread and add a lettuce layer first. It keeps things crisp and stops the tuna salad from soaking in.
