Smoked Salmon Tuna Salad
Transform ordinary tuna salad into smoked salmon tuna salad, and keep it fresh with crunchy celery, sweet red onion, and fragrant dill!
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The humble can of tuna is something so loved, but it can sometimes get boring when you’ve eaten it pretty much the same way for years. Wondering how I could make it more interesting, I gave some thought to smoked salmon.
With its robust, almost intoxicating flavor, I figured it would make a great addition to this popular sandwich. As I predicted, a little smoked salmon goes a long way, so you don’t need much to transform your next tuna salad into something a little more special.
Of course, this tuna recipe is tailor-made for bread. I hope you’ll pile it onto some crispy ciabatta (one of my favorites, which I also use for this roasted eggplant sandwich) or your own favorite bread. It’s also delicious on soft, whole-grain bread.
Why You’ll Love This Smoked Salmon Tuna Salad
- It’s a nice change from traditional tuna: Something as little as two tablespoons of smoked salmon makes all the difference here.
- You can make it ahead: Make it the day before or a few hours before, and it will sit fine in the fridge.
- It’s a great way to use up smoked salmon: A little smoked salmon goes a long way, so if you have some in the fridge or freezer and wondering what to do with it, this is one option.
Ingredients You’ll Need
- Canned Tuna: I recommend yellowfin tuna in olive oil. As for brands, I like Genova.
- Smoked Salmon: The Norwegian and Scottish ones are best.
- Mayonnaise: I like Duke’s, but your favorite mayo will work.
- Mustard: Any mustard you have is fine, but I recommend Dijon.
- Celery: This is essential for crunch.
- Red Onion: The sweet taste of red onion in tuna salad is essential.
- Fresh Dill: Resist using dried dill. Tuna thrives on fresh dill.
See the recipe card below for more information on ingredients and quantities.
How to Make Smoked Salmon Tuna Salad
- Prepare the tuna: Drain most of the oil from the can of tuna and break it up with a fork in a small bowl.
- Combine all ingredients: Add all the remaining ingredients to the tuna and mix well.
- Chill before serving: Chill the tuna for at least 1 hour before serving. Pile it onto your favorite bread!
Pro Tips
Freeze any remaining smoked salmon: If you’re like me, you don’t use smoked salmon very often, but you could portion it and freeze it. Smoked salmon also defrosts quickly, so you can remove the amount you need from the freezer right before you make this tuna salad or any other recipe you want to add it to.
Squeeze most of the oil from the can of tuna: The olive oil flavor and moistness will be left behind without the risk of the tuna remaining too oily. If it seems a bit dry after adding all the ingredients, add more mayo until it has the desired consistency.
I recommend using Genova tuna: I think the taste and quality is superior to many brands.
Suggestions for Variations and Substitutions
- Toss in some chopped pickle or a few capers if you don’t have fresh dill.
- Squeeze some fresh lemon juice onto the tuna for zip.
- If you only have water-based tuna, drain it, then add a drizzle of extra virgin olive oil.
- Add some shredded carrot for color and extra nutrition.
- If you’re not a fan of mayo, substitute it with Greek yogurt.
Recipe FAQs
This is highly subjective, but I like the taste and texture of yellowfin tuna. I also like the Genova brand. I think its taste and texture is superior to more common brands like Chicken of the Sea.
In my opinion, you can’t eat tuna salad unless it’s in sandwich form. So, the answer is bread! For a side, potato chips make a great accompaniment. For something healthier, a cold bean salad is a nice addition.
A bit of mustard adds depth of flavor to tuna salad, but you won’t really know it’s there.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator and consume within 2 days.
More Salad Recipes
If you love this recipe, I’d appreciate it if you could take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Smoked Salmon Tuna Salad
Ingredients
- 5 ounces canned tuna in oil, mostly drained (Note 1)
- 2 tablespoons smoked salmon, roughly chopped (Note 2)
- 3 tablespoons mayonnaise (start with 3 tablespoons, then add more if you'd like)
- 1 teaspoon mustard (Note 3)
- ¼ cup celery, diced
- 1 tablespoon red onion, diced
- 1 teaspoon fresh dill, roughly chopped
- Freshly ground black pepper
Instructions
- After draining most of the oil from the can of tuna, place the tuna in a small bowl and break it up well with a fork.5 ounces canned tuna in oil, mostly drained
- Add the remaining ingredients to the bowl and mix everything together. I recommend chilling it for at least 1 hour so it gets cold and the flavors have time to come together.2 tablespoons smoked salmon, roughly chopped; 3 tablespoons mayonnaise; 1 teaspoon mustard; ¼ cup celery, diced; 1 tablespoon red onion, diced; 1 teaspoon fresh dill, roughly chopped; freshly ground black pepper
- Spread the tuna salad onto your favorite bread and top with any ingredients you like, such as lettuce and tomato. Enjoy!
