Albacore Tuna Salad (My Grandma’s Recipe with a Modern Twist)
This albacore tuna salad is based on my grandma’s classic recipe, updated with my modern twist using Kewpie mayo, capers, and a touch of mustard.
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Ingredients
- 4 cans albacore tuna, squeezed completely dry
- 1/2 Cup Kewpie mayo (adjust to your creaminess preference)
- 1–2 tbsp pepperoncini juice
- 2–3 pepperoncini, chopped fine
- 1–2 tbsp capers, drained
- 2 ribs celery, finely diced
- 1–2 tbsp red onion, finely diced
- 1/2 tsp yellow mustard
- Salt & pepper to taste
Equipment
- Medium mixing bowl
- Fork (for flaking tuna)
- Cutting board + knife
- Measuring spoons
- Strainer
Instructions
- Prep the tuna Squeeze each can of tuna completely dry with your hands through a strainer. This is what gives it that thick, non‑watery texture.
- Flake it Add the tuna to a bowl and break it apart with a fork.
- Add the veggies Mix in celery and red onion.
- Stir in chopped pepperoncini, capers, and pepperoncini juice.
- Add the mayo Start with 1/2 Cup Kewpie mayo and add more if you want it creamier.
- Season Add salt and pepper to taste.
- Chill (optional) Let it sit 20–30 minutes so the flavors settle in.
Serving Ideas
- With rosemary Triscuits
- With celery sticks
- On toasted sourdough
- In a wrap with shredded lettuce
- In lettuce cups for low‑carb
Notes
- Squeezing the tuna dry is the key to your signature texture.
- Kewpie mayo gives it that rich, savory flavor regular mayo can’t.
- Stores well in the fridge for 3–4 days.
If you want another easy make‑ahead meal, try my Bacon, Swiss & Mushroom Quiche.