A refined spin on the all-time favorite, this tuna salad delivers creamy richness, bright acidity, and a satisfying crunch—without relying on celery. Instead, thinly sliced water chestnuts offer the same snap, with a mellow, nutty edge that complements rather than competes.

Ingredients

• 2 (5-ounce) cans solid white albacore tuna in water, drained well
• 1/2 cup mayonnaise (use real mayo for best flavor)
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped dill pickles or cornichons
• 2 hard-boiled eggs, chopped (optional but classic)
• 1/2 cup sliced water chestnuts (prepped below)
• 2 teaspoons chopped fresh parsley or dill (optional for brightness)

Preparation

1. Prepare the Water Chestnuts: If using canned water chestnuts, rinse them thoroughly to remove any metallic taste. Place each round flat-side down and slice thinly into layers about 1/8 to 1/4 inch thick. This shape mimics chopped celery and provides a similar crisp bite in the final salad.
2. Mix the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
3. Build the Salad: Add the drained tuna, chopped red onion, dill pickles, chopped hard-boiled eggs (if using), and the sliced water chestnuts to the bowl with the dressing. Gently fold everything together until evenly coated and well mixed.
4. Chill or Serve: For best flavor, cover and refrigerate for at least 30 minutes before serving to let the flavors marry. Or serve immediately if you’re impatient (we get it).

Serving Suggestions

• Spoon onto toasted sourdough or multigrain bread for an elevated sandwich.
• Pile high over butter lettuce or mixed greens for a low-carb lunch.
• Scoop with crackers or cucumber slices for a picnic-perfect bite.

Chef’s Notes

• Prefer tangier salads? Add a splash more lemon juice or a dash of pickle brine.
• Like it crunchier? Add a Tablespoon of sunflower seeds or chopped walnuts.
• No red onion? Shallots or scallions work beautifully.