The Best Tuna Salad Recipe (Easy Sesame-Scallion)

This easy tuna salad recipe is hands down the best one I've ever made, and I've made a LOT of tuna fish salad in my years as a private chef. Wild yellowfin tuna tossed with toasted sesame seeds, sliced scallions, real mayonnaise, EVOO, chopped eggs, and sweet pickle relish makes a tuna salad that's creamy, not overtly mayonnisey, crunchy, and packed with flavor!

Pile it on sandwich bread with crispy bacon and French-fried onion strings, wrap it up in a whole wheat tortilla, or eat it straight from the bowl with crackers or homemade fried wonton chips. Either way, this homemade tuna salad is about to become your new favorite!

I created this Asian-inspired tuna salad at the request of one of my private chef clients in NYC, and we both ended up loving it so much that it became a regular menu item on rotation in her house and mine.

I developed it specifically because she wanted a tuna fish salad that didn't have regular onions in it (which she found to be "too strong and sharp", especially the next day) and without having "a bunch of mayo in it".

It rivals any of the best tuna salad sandwiches from our favorite NYC delis and bistros (we miss our delis♡). If you're wondering how to make tuna salad that will genuinely impress anyone who eats it, this Asian-inspired, not-fancy, fancy tuna salad is it!

If you love this tuna salad recipe, you might also enjoy this Toasted Sesame Egg Salad Sandwich (Tamago Sando Inspired) or my Shake Shack Shroom Burger Copycat!

Why You'll Love This Tuna Salad Recipe

• Ready in about 15 minutes with zero cooking required (besides boiling eggs and toasting sesame seeds)
• Toasted sesame seeds add crunch AND a warm, nutty flavor you won't find in a classic tuna salad recipe
• Scallions deliver clean onion flavor without the sharp bite of raw red or white onions
• Real mayonnaise and EVOO create a creamy, rich base that's never dry or bland
• Chopped egg yolks add velvety richness and help bind everything together
• Sweet pickle relish brings just the right amount of sweetness and extra texture
• Fresh cilantro and parsley brighten up the dish and pair naturally with sesame and tuna
• One tuna salad, multiple meals: serve as a tuna salad sandwich, a wrap, over greens, or on crackers
• High in protein: a single can of tuna packs roughly 20 to 25 grams of protein, plus the egg yolks add even more

What Is Tuna Salad?

Tuna salad is a cold salad made by combining canned or cooked tuna with a creamy binder (usually mayonnaise), crunchy vegetables, and seasonings. It's one of the most popular lunch recipes in America and has been since the early 1900s.

Most simple tuna salad recipes use a classic combo of mayo, celery, and onion, but this version takes an Asian-inspired turn with toasted sesame seeds and scallions for a tuna fish salad that's anything but ordinary.

Why Homemade Tuna Salad Is Always Better

When it comes to tuna salad, I'm usually hesitant to order it when I'm out. Mostly because it's really easy to mess up. Often it's not cold enough (which makes me wonder about the overall hygiene of the place 😳), or it has way too much mayonnaise, or it's just bland.

This is why making your own tuna salad at home is the only way to go. You control the freshness, the flavor balance, and the texture, and this one's a keeper!

Tuna Salad Ingredients (Sesame-Scallion Tuna Salad)

Here's what goes into this smancy fancy tuna salad and why each ingredient earns its spot. See recipe card for exact quantities.

• Wild yellowfin tuna in olive oil: Yellowfin has a cleaner, milder flavor than standard chunk light tuna, and the olive oil keeps it moist and rich. If your tuna isn't packed in olive oil, drain it well and drizzle in a little EVOO to compensate.
• Real mayonnaise: The creamy base that binds everything together. I use real mayo (not Miracle Whip) because the flavor is cleaner and richer. A good starting point is about 2 to 3 tablespoons per can of tuna, then adjust to taste.
• Extra virgin olive oil (EVOO): Adds a layer of healthy fat that makes the tuna salad silky without being heavy or adding too much mayonnaise, which we personally don't like.
• Hard-boiled egg yolks: Just the yolks. They add a velvety richness and help emulsify the salad so it holds together beautifully. This is a tuna salad recipe with egg that takes the texture to another level.
• Freshly Toasted sesame seeds: The star of the show. Toasting releases their oils and gives the salad a warm, nutty crunch you won't find in any classic tuna salad recipe. You can use pre-toasted sesame seeds, but they won't have the same great flavor!
• Scallions (green onions): Mild, fresh onion flavor that pairs beautifully with sesame and tuna without overpowering anything.
• Sweet pickle relish: A spoonful of sweet relish adds that familiar tang and slight sweetness that makes great tuna fish salad so addictive. If you're not a fan of sweet pickle relish, substitute dill pickle relish instead (it's delicious)!
• Fresh cilantro and flat-leaf parsley: These herbs brighten up the dish and complement the Asian-inspired flavor profile. (Cilantro haters, don't worry. There's a swap below.)
• Salt and pepper: Season generously at the end. Taste and adjust. This step makes more difference than people think.

What Kind of Tuna Is Best for Tuna Salad?

I use wild yellowfin tuna packed in olive oil because it has a cleaner flavor and meatier texture than standard albacore or chunk light.

Yellowfin are torpedo-shaped with dark metallic blue backs and yellow sides (hence the name), and they're prized in both the raw sashimi market and for high-quality canned tuna. They're not the same as bluefin tuna, which is much larger and far more expensive.

That said, you can absolutely make this tuna salad with whatever canned tuna you prefer. Solid white albacore tuna in water works great too.

When choosing a brand of tuna, try to buy one from a company that tests its mercury levels, especially if kids will be eating it. For the best texture, look for "solid" rather than "chunk" and drain it really well before mixing. This is the single most important tip for avoiding a watery tuna salad.

How to Make Tuna Salad

This tuna salad comes together fast. The only real "cooking" is boiling eggs and toasting sesame seeds, and both can be done ahead of time. Once your ingredients are prepped, you're literally just mixing everything in a bowl. Here's how to make tuna salad that tastes better than anything you'll get from a deli counter.

Step 1. Prep your eggs and sesame seeds first. Hard-boil your eggs, cool them completely, then finely dice the eggs. Toast your sesame seeds in a dry skillet, swirling them often. They go from golden to burnt in seconds, so stand by the pan.

Step 2. Drain the tuna really well. Whether your tuna is packed in water or olive oil, you want it well-drained. Discard the liquid and drizzle a little EVOO into the bowl. This is the number one trick for a tuna salad that holds together instead of turning watery or too mayonnaisey.

Step 3. Combine everything in a medium bowl. Add the drained tuna, mayo, EVOO, chopped eggs, toasted sesame seeds, sliced scallions, sweet pickle relish, and chopped herbs. Use a fork to gently mix and slightly mash the tuna. You want some texture, not a paste.

Step 4. Season and taste. Add salt and pepper, then taste. Adjust the mayo if you want it creamier. Add a pinch more relish if you want more sweetness. This is your tuna salad. Make it yours.

How to Make a Tuna Salad Sandwich

To build the ultimate tuna salad sandwich, start with good bread (we love whole wheat), then pile on the tuna salad generously.

From there, you can keep it simple or take it over the top with our favorite extras: crispy bacon and homemade French-fried Vidalia onion rings or store-bought French-fried onions. The smoky crunch of bacon plus the sweet crispiness of the fried onions make this a really fancy tuna sandwich people will pay money for!

How to Make a Tuna Salad Wrap

For the wrap version, use the same tuna salad filling but skip the heavier toppings like bacon and fried onions (unless you want them, no judgment here). Spread the tuna salad down the center of a large flour tortilla, add any extra veggies you like, such as shredded purple cabbage, sliced scallions, or a handful of greens, then fold and roll tightly. Slice in half on a diagonal for a clean, satisfying lunch you can eat with one hand.

Tuna Salad Substitutions

• Cilantro: Substitute flat-leaf Italian parsley if you're one of the people who thinks cilantro tastes soapy. For us, that's not a problem, so I add chopped cilantro because it tastes fantastic with tuna, sesame, and scallions. If you don't have either herb fresh, just leave them out altogether. This tuna salad will still taste great. Dried cilantro or parsley is not a good substitute in this recipe, but you're welcome to try it if it's all you have on hand.
• Tuna type: You can substitute any variety of canned tuna. Solid white albacore in water is a popular swap for those looking for a low-calorie tuna salad recipe, and chunk light tuna works fine too. If your tuna is not packed in olive oil, discard the packing liquid and either drizzle a little EVOO into the mixture or add a bit more mayonnaise to help bind the ingredients together.
• Scallions: Finely diced shallots or chives make a good swap if you don't have scallions. Red onion works, but it's sharper, so use less and consider soaking the diced pieces in ice water for 5 minutes first to mellow the bite.
• Sweet pickle relish: Dill relish or finely minced dill pickles work if you prefer less sweetness. Some people love a spoonful of chopped bread-and-butter pickles here, too.
• Sesame seeds: Black sesame seeds are a beautiful swap and taste almost identical when toasted. If you're allergic to sesame, you can omit them entirely, and the tuna salad will still be delicious, just without that signature nutty crunch.

Tuna Salad Without Mayo

If you want to make a tuna salad without mayo, you have several good options. Plain full-fat Greek yogurt adds a tangy creaminess with extra protein or plant-based mayonnaise.

Use the same amount of mayo as called for in the recipe card. Mashed avocado is another excellent choice and makes a naturally creamy, no-mayo tuna salad that's rich in healthy fats.

You can also try a combination of Dijon mustard and olive oil whisked together for a lighter, vinaigrette-style dressing. Each of these will change the flavor profile, but they all work well with the sesame and scallion flavors in this recipe.

Tuna Salad Variations

• Tuna melt: Spread the tuna salad on bread, top with a slice of Swiss, cheddar, or pepper jack cheese, and broil or pan-toast until the cheese is melty and bubbly. The sesame and scallion flavors work particularly well with Swiss and pepper jack.
• Spicy tuna salad: Add a drizzle of sriracha, homemade chili crisp, or a pinch of red pepper flakes to the mix for some heat. A tiny dab of wasabi paste is another option that plays well with the sesame and scallion flavors.
• Low-carb tuna salad: Skip the bread entirely. Scoop the tuna salad into large butter lettuce cups or romaine leaves for a light, crunchy wrap. It's also delicious piled into halved avocados or spooned onto thick slices of cucumber.
• Tuna salad with extra crunch: If you want even more texture, add freshly made or store-bought French-fried crispy shallots or Vidalia onion strings directly into the tuna salad or as a topping. A handful of chopped water chestnuts also adds a clean crunch without competing with the sesame flavor.
• Tuna spread for crackers: For a party-ready tuna spread, mix the salad a bit more aggressively with a fork until it's smoother and more spreadable. Serve it in a bowl surrounded by sturdy crackers, endive leaves, or sliced baguette rounds.

Equipment

• Medium mixing bowl: Glass or stainless steel both work. I use a clear glass bowl so I can see the ingredients as I mix.
• Fork: All you need for mixing and lightly mashing the tuna. No food processor, no stand mixer, no fuss.
• Small dry skillet: For toasting the sesame seeds. A stainless steel or cast iron skillet works best because you can see the color change clearly. Avoid nonstick for toasting since it doesn't brown as evenly.

Storage

How Long Does Tuna Salad Last in the Fridge?

Tuna salad lasts 3 to 4 days when stored in an airtight container in the refrigerator. Because this recipe contains mayonnaise and eggs, it should always be kept cold. Never leave tuna salad sitting out at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). If you're packing it for lunch, use an insulated bag with an ice pack.

You may notice the tuna salad firms up a bit after a day in the fridge. That's normal. Just give it a good stir before serving and add a tiny drizzle of olive oil or a small spoonful of mayo if it needs loosening up. The flavors actually meld and deepen overnight, so day-two tuna salad is often even better than day one.

Can You Freeze Tuna Salad?

I don't recommend freezing tuna salad. The mayonnaise separates when frozen and thawed, which leaves the texture grainy and watery. The vegetables lose their crunch too. Since this recipe comes together in about 15 minutes, you're better off making a fresh batch when you want it. If you need to prep ahead, you can easily halve this recipe for a smaller amount that you'll finish within a couple of days.

Serving Suggestions

What Goes Well with Tuna Salad?

This tuna salad is incredibly versatile. Here are our favorite ways to serve it:

• Tuna salad sandwich: On whole wheat, sourdough, or a toasted croissant. Top with crispy bacon and French-fried Vidalia onion strings for the ultimate version.
• Tuna salad wrap: Roll it up in a large regular or whole wheat flour tortilla with shredded purple cabbage and extra scallions for a quick grab-and-go lunch.
• Over greens: Scoop a generous portion onto a bed of mixed greens or baby spinach. Drizzle with a little olive oil and a squeeze of lemon for a simple, satisfying salad.
• Lettuce cups: Spoon the tuna salad into large butter lettuce leaves for a low-carb option that's crisp and refreshing.
• With crackers: Serve the tuna salad in a bowl alongside sturdy crackers, rice crackers, or sliced baguette for snacking or appetizers.
• Stuffed avocado: Halve a ripe avocado, remove the pit, and fill the center with tuna salad. Sprinkle with extra sesame seeds and a few scallion slices.
• Tuna melt: Pile the tuna salad on bread, add a slice of Swiss, cheddar, or pepper jack cheese, and broil until bubbly.

For sides, we usually keep it simple: potato chips (classic pairing), a handful of crunchy veggies, or a cup of soup. On warmer days, a simple cucumber salad or a bowl of fresh fruit rounds things out nicely.

Top Tips

• Drain the tuna really well. This is the single biggest factor in whether your tuna salad turns out great or watery. Whether your tuna is packed in oil or water, press it firmly in a fine-mesh strainer or against the can lid until no more liquid drips out. Excess liquid dilutes the flavor and makes the salad soggy.
• Toast your own sesame seeds. Pre-toasted sesame seeds from the store don't compare to freshly toasted ones. Use a dry skillet over medium heat and swirl the seeds constantly. They'll go from perfectly golden to burnt in seconds, so stay close and pull them off the heat the moment they turn golden brown and smell nutty.
• Don't overmix. Use a fork and fold the ingredients together gently. You want some texture with visible flakes of tuna, not a smooth paste. A few uneven pieces are a good thing.
• Chill before serving. If you have the time, let the mixed tuna salad sit in the fridge for at least 30 minutes before assembling your sandwich or wrap. The flavors meld together and the salad firms up slightly, making it much easier to spread and eat.
• Taste and adjust before assembling. Always taste the tuna salad before you build your sandwich. Depending on your tuna brand, you may need an extra pinch of salt, a squeeze of lemon, or a touch more mayo. Get the base right and everything you build on top of it will shine.

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