We Asked 3 Chefs the Secret to the Best Tuna Salad—They All Said the Same Thing

It’s safe to say that there is no shortage of tuna salad recipes on the internet. So in a sea full of fish salads, uncovering the secret to the best tuna salad can be difficult. Is homemade mayonnaise the key? Or is it diced pickles? Perhaps it’s dill. After polling several chefs, it turns out that it starts with the tuna itself.

While all of those creamy condiments, crunchy vegetables and aromatic herbs together help create a delicious result, use the wrong type of tuna and things can go south pretty quickly. 

The Secret Is in the Can

If you’ve ever found yourself adding tablespoon after tablespoon of mayo to canned tuna in hopes of bringing the dry flakes back to life, this pro tip is going to make a lot of sense … and change the way you make tuna salad from now on: choose tuna packed in olive oil.

And, according to the chefs, there’s more than one reason to use oil-packed fish when making tuna salad. “Olive oil enhances the flavors and adds a unique taste, just like it does with other foods,” says chef and Food Network finalist Michael Proietti. “Tuna in water also usually has a stronger fish flavor, but olive oil really mutes that down. Water is for cleaning, and olive oil is for adding flavor. That’s how my brain always thinks about it. I would never pack sardines or duck confit in water, so why would I do that to a beautiful fish like tuna?” 

The reasons to choose olive oil-packed tuna don’t end with flavor and smell. In fact, Chef Carla Contreras says it’s an overall superior product because the olive oil gives the fish a juicier and more tender texture, creating a great base for all of her favorite tuna salad additions.

But keep in mind that not all canned fish, whether packed in water or oil, are created equally. Depending on your preference of texture and taste, there are several types that work well for tuna salad, including albacore, which has a firmer, flakier texture; chunk light that will result in a softer, “wetter” tuna salad; and yellowfin tuna for its meaty and velvety texture. Just be sure to look for labels that ensure premium-quality ingredients and ethical practices, like Fishwife Albacore Tuna in Olive Oil and Tonnino Yellowfin Tuna in Olive Oil—both chef-recommended top picks.

Tuna Salad–Boosting Add-Ins

When it comes to all the tuna salad add-ins, the sky is truly the limit. In other words, add whatever you like best—be it celery, onion or relish. But if you’re not sure where to start, you can take a few cues from the chefs.

Chef and author Genevieve “The Salmon Queen” Ashworth recommends going all in with the olive oil. “My key to the perfect tuna salad is using extra-virgin olive oil instead of mayonnaise,” says Ashworth. “I do this to give the salad a lighter yet bolder flavor that elevates the taste of the tuna and the other ingredients included in the recipe.” As for her favorite add-ins, Chef Genevieve opts for capers, sun-dried tomatoes and minced hard-boiled eggs. The egg yolks act as a stand-in for the mayonnaise, adding a creamy texture without masking the tuna’s rich flavor.

For a New York City–style tuna salad with a spin, Chef Carla adds fresh lemon juice, a dash of hot sauce and cilantro leaves—a recipe inspired by her days working at the now-shuttered Bushwick staple Northeast Kingdom.

More Tuna Salad Tips

Let It Chill

You already know that refrigerating leftover tuna salad is a must to prevent it from going bad, but Chef Carla says chilling the tuna salad before digging in is a behind-the-scenes pro technique that allows the flavors time to meld. Surprisingly, she notes that restaurants even use chilled tuna when making hot tuna melts.

To get a head start on the chilling process, she recommends pre-chilling all the ingredients—even the tuna—before creating the salad. Because olive oil becomes solid and sometimes even gel-like at temperatures below 45°F, you’ll want to remove the tuna from the refrigerator a few minutes before preparation to let it melt.

Look Beyond the Bread

To make the best tuna salad even better, choose an edible vehicle for getting it into your mouth that matches your recipe. For classic tuna salad, go for toasted whole-wheat bread, saltine crackers or a green salad. For a tuna melt, sourdough and rye are the way to go. For a spicy tuna salad complete with diced jalapeño peppers and cilantro, try scooping it up with tortilla chips. Lastly, Chef Carla says to remember to look beyond the bread and try tuna salad served on vegetables, like sweet potatoes, or wrapped in tortillas or collard greens.

The Bottom Line

Use the add-ins, and even the bread, of your choice, but for the best tuna salad, always start with tuna packed in olive oil for a richer flavor profile and a more tender texture every time.