Salads
This Atlanta Bread Company-inspired tuna salad delivers the perfect balance of creamy texture and bright, fresh flavors that disappear faster than the sandwiches they fill.
The secret lies in the right ratio of mayo to Greek yogurt, which keeps it rich without being heavy, while celery and red onion add just the right crunch.
I developed this recipe after years of perfecting the art of tuna salad—it’s the one my family requests at every picnic and potluck.
The magic happens when you mix the ingredients by hand, ensuring every bite has that signature Atlanta Bread Company texture—creamy yet light, with a subtle tang that makes it impossible to stop eating.
Unlike many recipes, this version skips the mayo overload, using a combination of mayo and Greek yogurt for a lighter consistency that still holds its shape. The celery and red onion are finely diced, not chopped, to maintain that satisfying crunch.
What sets this tuna salad apart is its versatility—it’s perfect for stuffing into Atlanta Bread Company’s famous sandwich rolls, serving with crispy crackers, or even as a topping for avocado toast.
The lemon juice brightens the flavors, while a pinch of dill adds freshness that ties everything together. It’s the kind of recipe that feels like a hug in your lunchbox.
Ready in just 15 minutes, this tuna salad is ideal for meal prep or last-minute gatherings. The flavors develop as it sits, making it even better the next day. Serve it with your favorite bread or crackers, and you’ll understand why this is a crowd-pleaser at every table.
Ingredients for atlanta bread company tuna salad
This tuna salad brings the signature Atlanta Bread Company creamy crunch to your lunchbox.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tuna in Water 🐟 | 2 cans | Drained well, high-quality preferred |
| Mayonnaise 🥫 | ½ cup | High-quality, not low-fat |
| Plain Greek Yogurt 🥛 | ¼ cup | Non-fat or full-fat works |
| Fresh Celery Stalks 🧅 | ½ cup | Finely diced, crisp |
| Red Onion 🧅 | ¼ cup | Finely diced, bright color |
| Fresh Dill 🌿 | 2 tbsp | Chopped, fresh preferred |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Sweet Pickle Relish 🥒 | 2 tbsp | For extra tang |
| Capers 🍅 | 1 tbsp | Chopped, optional but recommended |
| Atlanta Bread Company Rolls 🍞 | 4 whole | For serving, optional |
The tuna makes all the difference here. Wild-caught or high-quality canned tuna is worth the splurge—you can taste the difference. I grab mine from Trader Joe's or Whole Foods for that extra freshness. The Greek yogurt keeps it light while adding that signature tang. Full-fat works best for creaminess, but non-fat still delivers. For the celery and red onion, I always use a sharp knife and dice them finely—they should be almost invisible in the finished salad. The dill? Fresh is key. Dried won't cut it—it loses that bright flavor fast.
No Greek yogurt? Extra mayo works in a pinch, but the texture won't be as light. Skip the capers? A little extra lemon juice adds that briny tang. The relish is optional but adds that signature Atlanta Bread Company sweetness. For the mayo, Hellmann's or Duke's are my go-tos—they're creamy without being greasy. If you're feeling adventurous, swap in a little Dijon mustard for depth. The lemon juice is non-negotiable though—it brightens everything up. If you're short on time, frozen diced celery works in a bind, but fresh is always better.
This salad keeps beautifully in the fridge for 3-4 days, and honestly tastes even better the next day as the flavors meld. I always make a double batch—one for lunch, one for sandwiches. The rolls from Atlanta Bread Company are perfect for serving, but any good sandwich roll works. Store it in an airtight container with plastic wrap pressed right on top to keep the moisture in. If you're prepping ahead, the celery and onion can be diced the night before, saving you time in the morning.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—canned tuna, Greek yogurt, and mayo blend like a dream, while the celery and onion add just enough crunch to keep it interesting. No fancy techniques, just chop and mix.
- Creamy Yet Bright: That Greek yogurt swap for mayo makes it ridiculously good—light enough to eat by the spoonful but still rich. The red onion’s sharp bite cuts through the tuna’s richness like a cool breeze on a hot day.
- Lunchbox Legend: Between us, this is my go-to for packed lunches. It stays fresh for days (yes, even when my kid forgets it in the car), and the texture holds up better than store-bought versions. Add it to wraps or crackers—no one will guess it’s tuna.
- Budget Bright Spot: Honestly, this recipe saves me money without sacrificing flavor. A can of tuna, a tub of yogurt, and a bag of celery stretch across multiple meals—no wasted leftovers here. Plus, it’s cheaper than takeout, but way more satisfying.
Step-by-step instructions for Atlanta Bread Company tuna salad
Here's how to make this perfect tuna salad—creamy, tangy, and packed with texture.
Drain and Flake the Tuna
Open the 2 cans of canned tuna in water and drain them thoroughly over a fine-mesh strainer. I like to use my fingers to gently break apart the tuna into small, even flakes—this helps it distribute smoothly through the salad. Don't press down on the tuna or it'll get mushy. Spread the flaked tuna on a plate and set it aside for now.
Real talk: if you're using high-quality tuna, you'll notice the difference in texture and flavor right away. The flakes should look delicate and moist, not dry or crumbly. This is your base, so take your time getting it right.
Mix the Creamy Base
In a large mixing bowl, combine the 0.5 cup mayonnaise and 0.25 cup plain Greek yogurt. I use a sturdy silicone spatula to fold these together until they're completely smooth and homogeneous. The yogurt adds a nice tangy brightness that cuts through the richness of the mayo.
Here's the thing—don't skip the yogurt. It creates that signature creamy texture without making the salad too heavy. Mix for about 30 seconds until there are no visible streaks of yogurt remaining. This ensures your tuna salad will be silky smooth.
Add Fresh Vegetables and Herbs
Finely dice the 0.5 cup fresh celery stalks and 0.25 cup red onion, then add them to the mayo-yogurt mixture. I like to chop the celery into tiny pieces—almost like a brunoise—so it blends seamlessly. The red onion adds a subtle sharpness that balances the creaminess.
Next, fold in the 2 tablespoons chopped fresh dill and 1.5 tablespoons lemon juice. The dill gives a fresh, herby note while the lemon juice brightens everything up. Mix gently but thoroughly—you want these ingredients distributed evenly but not mashed into oblivion.
Incorporate the Tuna and Seasonings
Add the flaked tuna to the bowl and gently fold it in with the spatula. Be careful not to overmix—just enough to combine everything. Now add the 0.5 teaspoon salt, 0.25 teaspoon black pepper, 2 tablespoons sweet pickle relish, and 1 tablespoon chopped capers.
Taste the mixture at this point and adjust seasoning if needed. I usually need a tiny bit more salt or lemon juice to balance the flavors. The capers and pickle relish add that signature tangy crunch that makes this tuna salad special. Mix until everything is evenly distributed.
Chill and Serve with Atlanta Bread Company Rolls
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time lets all the flavors meld together beautifully. I know it's tempting to eat it right away, but trust me—waiting makes a world of difference.
When ready to serve, spoon the tuna salad onto plates and pair with the 4 whole Atlanta Bread Company Rolls. The slightly sweet, soft rolls are perfect for scooping up every bite of this creamy, crunchy masterpiece. Enjoy immediately while it's still fresh!
Pro Tips For Making Atlanta Bread Company Tuna Salad
- DRAIN AND PRESS TUNA: The canned water is the silent flavor killer—drain the tuna, then press it in a fine-mesh strainer or paper towels for 10 seconds to squeeze out every last drop. You’ll taste the difference, especially when paired with the yogurt’s tang.
- CHOP ONION FINE: Slice the red onion paper-thin, then finely dice it—think matchstick-sized pieces. The Atlanta Bread version relies on bright, even distribution, not big chunks that sit like sad, watery islands in your salad.
- MIX IN STAGES: Start by folding in half the mayo and yogurt, then add the tuna and celery. Taste before adding the rest—this way, you can adjust salt or acid (like a squeeze of lemon) before committing to the full mix. Overloading the bowl first makes corrections messy.
- LET IT REST 10 MINUTES: After combining everything, give the salad a 10-minute chill in the fridge. The flavors meld better, the celery softens just enough to tenderize, and the yogurt’s tang settles into the tuna instead of fighting it. Patience here makes the texture creamy, not grainy.
Storing and reheating your atlanta bread company tuna salad
Fridge Storage Tips
Store your tuna salad in an airtight container with a tight-fitting lid to maintain freshness. I press plastic wrap directly onto the surface to prevent drying—this keeps the mayo and yogurt from separating.
The salad stays perfect in the fridge for 3-4 days, with flavors actually improving as the ingredients meld. For best texture, let it sit at room temperature for 10-15 minutes before serving to restore creaminess. 🥫
Freezer-Friendly Tricks
This tuna salad freezes surprisingly well for up to 2 months—just portion it into single-serving containers to avoid thawing the whole batch. I recommend using glass freezer-safe containers with tight lids to prevent freezer burn.
When reheating, thaw overnight in the fridge, then gently stir and add 1 teaspoon of lemon juice to revive the flavors. Microwave for 30 seconds if needed, but I prefer stovetop reheating for even warmth. ❄️
Reheating for Maximum Flavor
For stovetop reheating, transfer the salad to a nonstick skillet and warm over low heat for 3-4 minutes, stirring constantly. Add 1 tablespoon of water or lemon juice if it looks dry. The gentle heat preserves the creamy texture while reactivating the fresh herbs.
Avoid high heat—it can break down the mayo and make the salad greasy. A quick zap in the microwave (cover with a damp paper towel) works in a pinch, but taste immediately for any needed adjustments. 🔥
Reviving Day-Old Texture
If your tuna salad has separated overnight, don't toss it! Stir in 1 tablespoon of mayo and ½ teaspoon of lemon juice, then mix gently with a fork. The acidity helps re-emulsify the dressing while the extra mayo restores creaminess.
For extra crunch, add 1 tablespoon of finely diced celery or red onion right before serving. This trick works wonders for salvaging even the most separated salads. ✨
Bread Pairing Preservation
Keep your Atlanta Bread Company rolls separate until serving to maintain their freshness. Wrap them in a paper towel-lined bag and store at room temperature for up to 2 days. For sandwiches, assemble just before eating to prevent sogginess.
If prepping ahead, toast the rolls lightly before filling—this adds a nice crunch contrast to the creamy tuna salad. The warm bread makes every bite feel like a fresh start. 🍞
Nutrition facts
Frequently asked questions
Can I use Greek yogurt instead of mayo?
You can try, but the texture will be very different! Greek yogurt is thicker and tangier, so for the classic creamy texture, I recommend using both—0.5 cup mayo plus 0.25 cup yogurt. If you're avoiding mayo entirely, blend 0.75 cup yogurt with 1 tablespoon lemon juice to mimic the creaminess. The yogurt will make it lighter but less rich.
What if I don't have capers?
No problem! Skip the capers and add an extra 1 teaspoon of lemon juice or 1 tablespoon of sweet pickle relish for tang. For a briny kick, try ½ teaspoon of Worcestershire sauce or a pinch of Old Bay seasoning. The salad will still taste great—just slightly less complex.
How do I make this tuna salad extra creamy?
For a silkier texture, fold in 1 tablespoon of sour cream or 1 tablespoon of cream cheese with the mayo and yogurt. You can also mash 1 hard-boiled egg yolk into the mix for extra richness. Just be sure to chill the salad for 30 minutes afterward to let the flavors meld.
Can I use oil-packed tuna instead of water-packed?
Yes, but drain it very thoroughly and pat it dry with a paper towel first. Oil-packed tuna is richer, so you might want to reduce the mayo slightly (0.375 cup instead of 0.5 cup) to balance the flavors. The texture will be slightly oilier, which some people love for extra moisture!
What's the best way to serve this with Atlanta Bread Company rolls?
For the ultimate experience, lightly toast the rolls and spread them with a thin layer of butter before adding the tuna salad. This prevents sogginess and adds a delicious contrast. You can also serve it with crusty crackers, water crackers, or even as a filling for lettuce wraps for a lighter option.