Salads
This Atlanta Bread Company tuna salad recipe delivers the perfect balance of creamy, crunchy, and tangy flavors that make it a Southern classic. The secret lies in the crisp celery and rich mayo, combined with just the right amount of lemon for brightness.
I've recreated their signature version—one that's creamy yet light, with a satisfying crunch that keeps every bite exciting.
The recipe starts with high-quality canned tuna, finely diced celery, and a touch of red onion for depth. A smooth blend of mayo and Greek yogurt keeps it rich without being heavy, while lemon juice and Dijon mustard add that signature tang.
The texture is what sets it apart—creamy yet textured, with enough crunch to keep it interesting.
What makes this recipe special is how versatile it is. Serve it on Atlanta Bread Company's signature crusty rolls for a classic sandwich, spread it on crackers for an easy appetizer, or enjoy it straight from the bowl.
The flavors develop as it sits, making it even better the next day—perfect for meal prep.
This version stays true to the brand's tradition while offering a modern twist with a lighter touch. Whether you're recreating a Southern favorite or introducing it to a new audience, this tuna salad delivers restaurant-quality taste at home. Let's get started!
Ingredients for atlanta bread company tuna salad
Nine simple ingredients for the creamiest, crunchiest tuna salad you'll ever make.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tuna in Water 🐟 | 1 ½ cans | High-quality, drained well |
| Mayonnaise 🥫 | ½ cup | Kewpie or Hellmann's preferred |
| Plain Greek Yogurt 🧀 | ¼ cup | Full-fat for creaminess |
| Fresh Celery 🧅 | 1 ½ cups | Finely diced, crisp |
| Red Onion 🧅 | ¼ cup | Finely diced, fresh |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Capers 🍈 | 1 tbsp | Chopped, optional |
| Fresh Dill 🌿 | 1 tbsp | Chopped, optional |
| Atlanta Bread Company Rolls 🍞 | 4 whole | For serving, optional |
The tuna is the star—high-quality canned tuna in water makes all the difference. Wild Planet or Starkist are my go-tos, but any good brand works. Drain it well, flake it with your fingers (not a fork—keeps it chunky), and pat it dry if it's extra wet. The celery? Fresh is non-negotiable—the crunch is what makes this salad special. I grab a bunch from the grocery store's produce section, wash it, and dice it fine. The red onion adds a nice bite, so don't skip it unless you're sensitive to raw onion flavors. For the mayo, Kewpie or Hellmann's gives that classic tangy richness—regular mayo works too, but these brands are worth it.
No Greek yogurt? Substitute with extra mayo, but you'll lose that lighter texture. Short on celery? Add a little extra red onion or chopped bell pepper for crunch. The capers and dill are optional but add a Southern touch—if you've got them, toss 'em in. For the lemon juice, fresh is best, but bottled works in a pinch. The Dijon mustard is what gives it that signature tang, so don't skip it. If you're making this ahead, add the lemon juice right before serving—it keeps the salad bright and fresh. And if you're serving it on Atlanta Bread Company rolls, toast them lightly for extra crunch.
This salad tastes even better the next day—flavors meld perfectly after a few hours in the fridge. Store it in an airtight container for up to 3 days. I usually make a double batch so I can have leftovers for sandwiches during the week. The rolls? Keep them wrapped in the bag until you're ready to serve—otherwise, they'll dry out. If you're prepping for a crowd, make the salad a day ahead and assemble the sandwiches right before serving. Trust me, it's worth the extra minute.
Why You'll Love This Recipe
- I swear by this combo: mayo + Greek yogurt + celery. The yogurt keeps it light, the celery adds crunch without overpowering, and the red onion? Tiny bite of sharpness that makes it sing. No fancy techniques—just chop, mix, and taste.
- Three-Ingredient Magic: I swear by this combo: mayo + Greek yogurt + celery. The yogurt keeps it light, the celery adds crunch without overpowering, and the red onion? Tiny bite of sharpness that makes it sing. No fancy techniques—just chop, mix, and taste.
- Lunchbox Legend: Between us, this is my go-to for work lunches. Pack it in their soft rolls, and it stays fresh all day. Honestly, I’ve had days where this was my only meal, and I didn’t even miss anything else.
- Budget Bright Spot: Canned tuna and a red onion? That’s it for fresh ingredients. The yogurt stretches the mayo, and the celery adds texture without costing a fortune. I’ve fed a family of four for under $10 with this—no joke.
Instructions for Atlanta Bread Company tuna salad recipe
Here's the straightforward method for a creamy, crunchy tuna salad that pairs perfectly with Atlanta Bread Company rolls.
Drain and Flake the Tuna
Open the 1.5 cans of canned tuna in water and drain them thoroughly in a fine-mesh strainer. I like to press gently on the tuna with a rubber spatula to remove all excess water—this keeps the salad from getting watery later. Transfer the drained tuna to a large mixing bowl and use a fork to break it into small, even flakes. You want the pieces to be about the size of a dime, not large chunks. This ensures even distribution throughout the salad.
While you're working, give the tuna a quick taste. If it seems bland, don't worry—we'll add plenty of flavor in the next steps. The key here is to get it completely drained so your final salad stays creamy, not soupy.
Mix the Creamy Base
In the same bowl with the flaked tuna, add the 0.5 cup mayonnaise and 0.25 cup plain Greek yogurt. I always use a silicone spatula for this step because it's flexible and won't scratch your bowl. Mix these together until fully combined—you should see a smooth, pale yellow base forming. The yogurt adds a nice tangy depth that balances the richness of the mayo.
Next, stir in the 1.5 tablespoons lemon juice and 1 tablespoon Dijon mustard. The lemon juice brightens everything up while the Dijon adds that classic tangy kick. Mix until these ingredients are completely incorporated. Here's the thing—don't rush this mixing. You want everything to blend smoothly so there are no pockets of lemon or mustard in your final salad.
Add the Crunchy Vegetables
Now it's time for the crunch. Finely dice the 1.5 cups fresh celery and 0.25 cup red onion—you want pieces that are about the size of a matchstick. I like to use a sharp chef's knife and cut the celery both lengthwise and crosswise for even, small pieces. Add these to the bowl and gently fold them in with your spatula.
The celery and onion add that classic tuna salad crunch while keeping the texture balanced. Don't chop them too fine or they'll lose their crunch when mixed with the mayo. Give everything a good stir, making sure the vegetables are evenly distributed throughout the mixture.
Season and Finish
Add the 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 tablespoon capers, and 1 tablespoon fresh dill to the bowl. The capers add a briny pop while the dill brings fresh, herby notes. Mix everything together gently—you don't want to overwork the tuna or it'll get mushy. Taste as you go and adjust seasoning if needed. I usually find this combination perfectly balanced, but if you prefer more tang, add a bit more lemon juice.
Let the salad sit in the fridge for at least 15 minutes before serving. This gives all the flavors time to meld together. The longer it chills, the better the flavors will develop. When you're ready to serve, spoon the tuna salad onto plates and pair it with the 4 whole Atlanta Bread Company Rolls. The soft, buttery rolls soak up the creamy salad beautifully.
Pro Tips For Making Atlanta Bread Company Tuna Salad
- Drain. Pat. Repeat.: The tuna’s water is the real enemy here—don’t just dump it and call it a day. After draining, grab a paper towel and press the tuna hard in the can to squeeze out every last drop. I learned this the hard way when my first batch turned into a sad, watery mush. Trust me, your salad will thank you.
- Chop Onion Like a Pro: Slice the red onion thin—we’re talking paper-thin, almost translucent rings. A sharp knife and steady hand make this easier, but if you’re struggling, freeze the onion for 15 minutes first. It’ll hold its shape better when mixed in, and you’ll avoid that bitter bite that ruins the balance. (Yes, even if you’re impatient like me.)
- Mix Yogurt Last: Add the Greek yogurt after everything else is combined. Stir it in gently—just enough to coat the tuna and celery—so it doesn’t break down into a curdled mess. I used to dump it all in at once, and the texture always suffered. This keeps the salad creamy without turning it into a yogurt soup.
- Celery: Dice Small: Cut the celery into tiny pieces—no bigger than ¼-inch cubes. Big chunks make the salad uneven, and you’ll end up chewing on them like they’re the main event. If you’re lazy (like me), pulse it in a food processor for 2 seconds, but don’t overdo it—you still want texture, not paste.
Creative variations of this atlanta bread company tuna salad
Southern-Inspired Twist
Add 1 tablespoon hot sauce (like Crystal or Tabasco) and ½ teaspoon smoked paprika to the base for a spicy Southern kick. This version pairs perfectly with Atlanta Bread Company’s jalapeño cheddar rolls—the heat cuts through the richness beautifully. 🌶️
Lighter Greek Version
Swap the mayo for ¼ cup extra Greek yogurt and add 1 tablespoon chopped Kalamata olives and 1 teaspoon dried oregano. This Mediterranean-inspired twist keeps it creamy but lighter, with a briny, herby depth. Serve with whole-grain crackers or a cucumber salad.
Asian-Inspired Fusion
Mix in 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, and 1 tablespoon chopped scallions. Replace the lemon juice with 1 tablespoon rice vinegar for a tangy, umami-rich salad. This version works well with steamed rice or wonton strips for crunch.
Classic Club-Style
Layer the tuna salad with thinly sliced turkey, avocado slices, and lettuce between toasted Atlanta Bread Company rolls. Add a drizzle of honey mustard for that iconic club sandwich vibe. This is a crowd-pleaser for brunch or lunch! 🥪
Vegan Adaptation
Replace the tuna with 1.5 cups mashed chickpeas (seasoned with 1 teaspoon nori flakes and 1 tablespoon soy sauce). Keep the mayo-yogurt base and add 1 tablespoon vegan Worcestershire sauce for depth. This version is just as creamy and crunchy—perfect for plant-based eaters!
Make-Ahead Party Mix
Double the batch and serve in a large bowl with an assortment of toppings: sliced hard-boiled eggs, crispy fried shallots, and extra celery sticks for dipping. This is ideal for game day or potlucks—everyone can customize their own bowl! 🏈
Nutrition facts
Frequently asked questions
Can I use oil-packed tuna instead of water-packed?
For this recipe, stick with water-packed tuna to avoid making the salad too oily. Oil-packed tuna has a richer flavor but adds excess fat that can make the texture greasy. If you love the taste of oil-packed, drain it thoroughly and use half the amount of mayo (about ¼ cup) to balance the richness.
How do I keep the celery from turning brown in the salad?
Celery oxidizes quickly, but you can slow it down by tossing the diced pieces in 1 tablespoon lemon juice or cold water before adding to the salad. For extra protection, store the salad in an airtight container with a damp paper towel on top. The acidity from the lemon juice also helps preserve the bright flavor.
What if I don’t have Greek yogurt?
No problem! Simply reduce the mayo by 2 tablespoons and add ¼ cup sour cream or mayonnaise instead. The texture will be slightly heavier, but it’ll still taste delicious. For a lighter option, try ¼ cup light mayo or blend ¼ cup cottage cheese until smooth.
Can I make this ahead for a picnic?
This salad tastes even better after 24 hours in the fridge as the flavors meld. Pack it in an airtight container with the Atlanta Bread Company rolls wrapped separately in a cloth bag to keep them fresh. For extra crunch, add the celery and red onion just before serving. Perfect for a stress-free picnic!
Why does my tuna salad taste bland?
Blandness usually means the tuna wasn’t drained well or the seasoning needs a boost. Always press the tuna in a strainer to remove excess water. For flavor, add ½ teaspoon more Dijon mustard, 1 extra tablespoon lemon juice, or a pinch of garlic powder. A sprinkle of freshly cracked black pepper also makes a big difference!