Julia Child Tuna Salad Recipe

Julia Child Tuna Salad elevates the American lunchtime staple with French attention to quality. While Julia’s published recipes focus on the composed Salade Niçoise, her principles apply beautifully here: quality ingredients, proper technique, fresh herbs. This tuna salad recipe takes humble canned tuna and treats it with respect.

Julia always insisted on oil-packed tuna over water-packed, calling it vastly superior in flavor and texture. She believed simple dishes deserve the best ingredients you can find.

I stopped using water-packed tuna years ago after reading Julia on the subject. The difference is remarkable. Oil-packed tuna is silkier, richer, and actually tastes like something.

Which tuna did Julia prefer? Oil-packed, always. The olive oil keeps the fish moist and adds flavor. Drain it, but don’t squeeze every drop out.

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Why You’ll Love This Recipe

• 10 minutes start to finish: Lunch in no time.
• Elevated but simple: French technique, American comfort.
• Better than deli tuna salad: Because you control the quality.
• Versatile: Sandwiches, salads, stuffed tomatoes, on crackers.
• Make-ahead friendly: Better the next day.

Julia Child Tuna Salad Ingredients

Serves 4.

• 2 cans (5 oz each) oil-packed tuna, drained
• ⅓ cup good mayonnaise (homemade if possible)
• 2 stalks celery, finely diced
• 2 Tb minced fresh parsley
• 1 Tb minced fresh chives (or scallion greens)
• 1 Tb fresh lemon juice
• 1 tsp Dijon mustard
• Salt and freshly ground pepper to taste
• Pinch of cayenne (optional)

How To Make Julia Child Tuna Salad

1. Drain the tuna: Don’t squeeze it dry. Leave some oil for moisture.
2. Flake into a bowl: Break into pieces but don’t mash to paste.
3. Add aromatics: Fold in celery, parsley, and chives.
4. Make the dressing: In a small bowl, whisk mayonnaise, lemon juice, and mustard.
5. Combine gently: Fold dressing into tuna. Season with salt, pepper, and cayenne if using.
6. Taste and adjust: More lemon? More salt? Trust your palate.

Recipe Tips

• Oil-packed is essential: Julia was emphatic. Water-packed tuna is dry and bland.
• Good mayonnaise matters: Homemade is best. Hellmann’s or Duke’s are good store options.
• Don’t overmix: You want chunks of tuna, not paste.
• Fresh herbs, not dried: Dried parsley is flavorless dust. Use fresh.
• Let it rest: 30 minutes in the fridge lets flavors meld. Even better the next day.
• Drain, don’t squeeze: Some oil left in the tuna keeps it moist.

Julia’s Perfect Tuna Sandwich

Layer on quality bread:

1. Toast good bread lightly: Julia loved pain de mie or a quality white sandwich loaf.
2. Spread thin layer of butter: French tradition, adds richness.
3. Add lettuce: Butter lettuce or Boston lettuce, not iceberg.
4. Pile on tuna salad generously: Don’t be stingy.
5. Top with tomato slices: Only if in season. Out-of-season tomatoes add nothing.
6. Close and slice diagonally: Presentation matters.

Serving Suggestions

• On greens: Mound over butter lettuce with tomato wedges and hard-boiled eggs for a light Niçoise-style lunch.
• Stuffed tomatoes: Hollow ripe tomatoes, fill with tuna salad.
• With crackers: Serve as an appetizer with water crackers or crostini.
• Open-faced: On toasted baguette slices with capers and a drizzle of olive oil.

Make-Ahead Strategy

Tuna salad improves after resting. Make up to 2 days ahead and keep refrigerated. The flavors meld and the celery softens slightly. Many prefer it the next day.

How To Store

• Refrigerator: Covered, 2-3 days.
• Freezer: Not recommended.

Nutrition Facts

Per serving (about ½ cup):

• Calories: 220 kcal
• Protein: 18g
• Total Fat: 15g
• Saturated Fat: 2g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 1g
• Sodium: 380mg
• Cholesterol: 35mg

FAQs

Source: Inspired by Julia Child’s approach to quality ingredients and simple preparations

– Claire