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Tuna Salad

By Jamie Deen


Featured in:

Jamie Deen's Good Food

Difficulty: Easy

Prep time: 5 minutes

Servings: 4


  • 2 cans (6-ounces each) solid white tuna, packed in water, drained
  • 2 hard-boiled eggs, peeled and finely chopped
  • ⅓ cup mayonnaise
  • juice of ½ a lemon
  • 3 tablespoons thinly sliced chives
  • 1 stalk celery, finely chopped
  • 1 tablespoon dill pickle relish
  • 1 tablespoon finely chopped red onion
  • Kosher salt
  • freshly ground black pepper
  • Mixed salad greens , optional
  • toasted sourdough or whole-wheat bread (optional)


In a mixing bowl, combine the tuna, eggs, mayonnaise, lemon juice, chives, celery, relish, and onion. Season the salad with a big pinch of salt and pepper and stir to combine. Serve on a bed of salad greens or on toasted bread, if you like.

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