Total Time
Prep 15 mins
Cook 2 mins

I adapted this recipe from Better Homes and Gardens, and it's the best I've ever had. Just enough crunch, just enough mayo. It's perfect! I like to serve this in pita pockets with a little lettuce.

Ingredients Nutrition

  • 2 (7 1/16 ounce) bagschunk white tuna in water, drained of liquid (vacuum-sealed)
  • 12 cup celery, chopped (about one stalk)
  • 1 (8 ounce) can water chestnuts, chopped
  • 14 cup green onion (about two green onions)
  • 12 cup mayonnaise (heaping)
  • 1 tablespoon lemon juice
  • 12 teaspoon dried dill (or two tsp snipped fresh dill or 1/2 tsp basil, if using chicken instead of tuna)
  • 14 teaspoon salt


  1. In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
  2. In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
  3. Chill for a couple hours, covered.
Most Helpful

5 5

Very, very good recipe. I made this for the Healthy Choices ABC Tag game. We really like a crunch to our tuna and chicken salad, so this was the perfect recipe for us. Tuna salad doesn't get much better than this recipe. I agree with *Parsley* no salt needed, and chill for at least two hours before serving.

5 5

I'm not sure this is the best tuna salad ever, but it IS really, really good...... especially after chilling for a few hours. I loved the extra crunch from the water chestnuts. I only had chopped the water chestnuts and celery very fine. I only had about 1/4 cup worth of celery, but it still was great. I did leave out the salt. Thanx for sharing a great tuna salad!