Spoon this classis salad into a croissant or mound it on a bed of lettuce - it's delicious!
Table of Contents
🗝️ Key takeaways
- Bright and fresh flavors that are enhanced by, not drowned in, the mayo!
- Make a big batch on the weekend for nutritious lunches all week long.
- I prefer albacore tuna for this but you can use any type of canned tunafish that you like.
Just like Mom used to make, this southern-style tuna salad comes together with a pinch of sugar and fresh apples for a hint of sweetness no one can resist.
It's the perfect make-ahead lunch for those warm summer days! After all, who can turn down a good tuna sandwich?
Try it on this multigrain sandwich bread... it's the best!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Mix in a hard boiled egg or two.
- You can also use chunk light tuna.
- Use red bell pepper for added crunch.
- Swap out the mayonnaise for Miracle Whip.
- Swap out the albacore tuna for chicken, or use this tearoom-style chicken salad instead.
- Sometimes I add in green onions for more fresh flavor.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Drain the apples in lemon juice and cans of tuna.
- Blend the sugar and mayo.
- Add all of the ingredients to a large bowl.
- Mix until everything is well-coated with the sauce.
🥫 How to store tuna salad
Great to prep ahead of time, this simple tuna salad recipe should be stored in an airtight container or covered with plastic wrap. Because it contains mayonnaise it's important to refrigerate promptly.
If it's been left out more than an hour or two be safe and throw it out.
How long will tuna salad last in the fridge?
Tuna salad can be kept in a food-safe, airtight container in the refrigerator for about 3 to 5 days. That makes it perfect for making ahead for lunches all week long!
Marye's Tip -
Why albacore tuna? I like it because it has a less "fishy", lighter flavor than yellowfin or other tuna species commonly used in canned tuna. It also has a touch more fat and is higher in omega-3 fatty acids. Some people find that it is too "dry" for their tastes so be sure to use what you like best!
💭 Things to know
- Drain tuna and pat it dry to prevent your tuna salad from becoming too runny.
- This easy recipe is best if you can let it chill in the fridge for at least 30 minutes before serving.
- Toast the pecans for added flavor and extra crunch.
- Adjust the ingredients to fit your taste. Add more or less mayo depending on how creamy you like it, and don't be shy with the sugar!
👩🍳 FAQs
No, the mayonnaise will separate in the freezer and doesn't bind back together once thawed.
It's not the healthiest meal on the planet, but it is high in protein, fiber, and healthy fats. This recipe even has vitamins and nutrients thanks to the use of fresh fruit and celery!
📚 Related recipes
Here are more easy recipes that you might like!
🍽️ Serve Southern tuna salad with...
Add this classic southern tuna salad recipe to your lunch rotation for a delicious open-faced sandwich, savory tomato tuna melt, or an easy salad piled on a bed of lettuce!
No knead sourdough bread and Cheddar cheese combine with tuna for an irresistible tuna melt.
Or spoon it between two pieces of toasted Amish white bread.
Crunchy and tangy! This oh-so-easy refrigerator pickled okra is a nice go-with!
📞 The last word
I like this so much better than a traditional tuna salad recipe. It's "tea room style" and the apples give it extra flavor and crunch.
On a croissant, it makes the best-tasting tuna salad sandwiches ever! It's the perfect recipe for hot summer days.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Tuna Salad with Apple
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 24 ounces albacore tuna, drained
- 1 cup apples, diced
- ½ cup celery, diced
- ½ cup pecans, chopped
- ¼ cup onion, diced
- 1 cup mayonnaise
- 1 tablespoon sugar, optional
- ¼ cup lemon juice, mixed with 1 cup water
Instructions
- Drop the diced apples in a mixture of 1 cup water to 4 tablespoons lemon juice to keep them from turning brown.
- Drain, pat dry and set aside.
- Drain the tuna and pat dry with paper towel.
- Add to a large mixing bowl.
- Add the apples, celery, pecans, and onion.
- Stir gently to mix.
- Whisk the sugar into the mayonnaise (if using).
- Spoon the mayonnaise mixture over the tuna mixture and stir to coat.
- Refrigerate or serve immediately.
Notes
- Drain tuna and pat it dry to prevent your tuna salad from becoming too runny.
- This easy recipe is best if you can let it chill in the fridge for at least 30 minutes before serving.
- Toast the pecans for added flavor and extra crunch.
- Adjust the ingredients to fit your taste. Add more or less mayo depending on how creamy you like it, and don't be shy with the sugar!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published June 7, 2022. Last updated April 7, 2024 for editorial improvements.
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Joe says
I gotta try this recipe, I can tell from the ingredients it will be delicious!!
Sherri Rochester says
I am so excited! I am making this tonight!
Plus, I have some small Pita breads. The perfect sandwich size. Yippee! All of the flavors go together perfectly 😁 Surprising the hubby!