Tuna salad with mayo and egg on a slice of bread.
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Tuna salad with mayonnaise and egg

Fresh tuna salad with mayonnaise and egg tastes best on a thick slice of crusty bread. With this quick and easy recipe for tuna salad, you can conjure up a delicious spread in just a few minutes. Or you can simply snack on it on its own as a meal-prep lunch or a quick after-work dish.

Fresh tuna salad – the ingredients

Ingredients for the tuna salad.

You can find many recipes for grandma’s classic tuna salad on the Internet. My grandma never made one, at least never when I was there. That’s why this version is a little different, but still super tasty and full of flavor.

To make the salad quickly and easily yourself, you need canned tuna in its own juice. And there is so much choice: from expensive to cheap, sustainable or conventional, small and large cans and in oil or in their own juice.

Which tuna should you choose? I always recommend using the best quality and only as much as you really need. And out of personal interest, I pay attention to the sustainability (origin, fishing method, etc.) of canned tuna.

Tuna from sustainable fishing in a bowl

But I also pay attention to the quality of the other ingredients and use regional and organic products wherever possible. You can find them either in the supermarket or fresh from the farmer at the market.

As I like it spicy, I mixed some harissa paste into my portion. If you’re not a fan of spiciness, you can simply leave it out.

Harissa paste in a small bowl

You will need the following ingredients for this recipe (you will find the exact quantities at the bottom of the recipe card):

  • Eggs
  • Celery stalks
  • red onion
  • Fresh parsley
  • Tuna in its own juice (from the tin), drained in a sieve
  • Mayonnaise
  • lemon juice
  • Dijon mustard
  • Harissa (optional)
  • Pinch of salt
  • Pinch of pepper

This recipe is not a classic tuna salad with peppers, tuna and corn, but it is still full of flavors and super tasty. Perhaps a fresh alternative to surprise your grandma with?

Tuna salad variations – alternative ingredients

A slice of bread with tuna salad cut in half on a plate.

Want to give your tuna salad an upgrade? Or create a summer version? Then let my suggestions inspire you, because eggs and mayonnaise can easily be substituted. For example, how about…

  • a Mediterranean tuna salad? Instead of mayo, egg, celery and mustard, white beans, tomatoes, peppers, feta, olives, fresh herbs and balsamic vinegar are added to the tuna.
  • a light low carb summer salad? With Romaine lettuce, tomatoes, spring onions and cucumber, you can turn canned tuna into a main meal in warm temperatures. A dressing with lemon also goes well with it.
  • Tuna and corn is also an excellent combination. Cut a red bell pepper and gherkins into small cubes and you’ll be very close to the classic grandma’s recipe.
  • Otherwise, you can replace mayonnaise with (low-fat) yogurt, for example. This will save you a few calories. Or mix a few green peas into the salad – they add a little sweetness, just like a crunchy apple.
  • If you want to try out a few spices, try a pinch of sumac, za’atar, paprika, garlic powder or dried lemon zest. Herbs such as dill, coriander or mint also add a fresh breeze to the salad.
  • Or would you just like a different dressing for your tuna salad? Then try a portion with a honey-mustard dressing or balsamic-cream dressing.

Make your own tuna salad – how to prepare it

If you use ready-made mayonnaise, the preparation time is reduced and you have a guarantee of success. Unless you’re a mayo master! I’ve already messed up one or two mayonnaises when making my own. But if you buy all the ingredients according to the recipe, the preparation is really easy and you can make the tuna salad yourself quickly and easily. All you have to do is cook, chop and mix a little:

Cut the ingredients for the tuna salad into small pieces.
  1. Hard boil the eggs, leave to cool and roughly chop.
  2. Cut the celery and onion into small cubes.
  3. Finely chop the parsley.
  4. Drain the tuna or leave to drain in a sieve.
  5. Place all the ingredients in a bowl and mix together.
  6. Season the tuna salad with salt and pepper and enjoy.
Mix all the ingredients for the tuna salad with a spoon in a bowl.

You can find the exact step-by-step instructions below in the recipe card. The total preparation time is approx. 25 minutes.

Which side dishes go well with it?

The first thing I suggest, of course, is a wholemeal mixed rye bread. But a quick avocado and cucumber salad or fresh sesame bread also go well as a side dish.

Kaak - Lebanese sesame bread is spread out on a table.

How long does the tuna salad keep?

The shelf life of tuna salad is not very long. If you have made the salad fresh and there is still some left over or you have made 2 portions straight away, then it will keep for approx. 1-2 days in the fridge if well wrapped.

For example, if it has been on the table for half a day without being cooled for breakfast, I would advise against keeping the rest for the next day. Unfortunately, fish and mayonnaise are very susceptible to bacteria and can cause stomach problems. That’s why you should play it safe and only prepare as much as you can eat.

Tuna salad in a bowl.

Is the salad vegan and gluten-free?

As no cereal products are used in the recipe, the salad is gluten-free. However, it is not vegan, as mayo, eggs and tuna are animal products. But there are now good alternatives and you are welcome to veganize the recipe.

Then use vegan mayonnaise and a good tuna substitute. Simply leave out the eggs or add a pinch of kala namak for flavor. Give it a try and write me a comment to let me know if it worked and tasted good.

Can it be frozen?

I have never frozen any salad before and advise against it. I think when it defrosts it becomes watery and just doesn’t taste good anymore.

Is tuna salad healthy?

Because this recipe is made with mayo, it is not particularly healthy. However, there are recipes without mayo, with other ingredients and light dressings. The main ingredient, tuna, is naturally high in protein and important fats as well as vitamins and minerals. However, the canned fish is very salty. When preparing the salad, make sure you don’t add too much salt at first.

Tuna salad spread on a slice of bread. Next to it is a bowl with more tuna salad

Whether on bread, as a side dish with rice or potatoes, as a starter on small crackers or as a quick snack – this tuna salad with mayonnaise and egg is quick and easy to prepare. So absolutely perfect if you’re short on time but really hungry for tuna.

I hope you enjoy preparing this simple recipe and, of course, bon appétit.

Recipe for tuna salad with mayonnaise and egg

Thunfischsalat mit Mayo und Ei auf einer Scheibe Brot.
Print Recipe Rezept speichern
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 Servings
Calories 162


  • 2 Eggs
  • 1 Celery stalks
  • 1 small red onion
  • 10 g flat leaf parsley
  • 130 g Canned tuna, drained
  • 100 g Mayonnaise
  • 1 Tablespoon Lemon juice
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon Harissa
  • Salt, pepper


  • Hard-boil the eggs in simmering water for approx. 10 minutes. Then rinse in cold water and leave to cool.
  • Meanwhile, wash the celery, cut lengthwise into thicker strips and then dice.
  • Peel the onion and cut into small cubes.
  • Wash and finely chop the parsley.
  • Drain the tuna.
  • Peel and roughly chop the eggs.
  • Place all the ingredients in a bowl and mix together.
  • Season the tuna salad with salt and pepper and serve on brown bread, for example.


Recipe contains affiliate links.


Calories: 162kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 180mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

Why not try other sensational salads? For example , beet salad, Turkish bulgur salad or pearl couscous salad.

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