Hot Tuna Salad
This hot tuna salad is packed with protein and flavor and adds a twist to your traditional sandwich favorite. It’s a perfect warm lunch that can be served alongside a fresh salad, making it a hearty and satisfying meal.
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Super simple to do with a good taste.
I know I’ve said this many times, but one of my favorite things about making classic recipes like this hot tuna salad recipe is that I’m immediately taken back to my childhood. Plus, it tastes incredible and is super simple to make.
Love classic salads? Then you’ll love my hot chicken salad, egg salad with relish, and grandma’s 7 layer salad. They’re all easy to make and feature classic flavors your family will love!
This recipe takes me back to my childhood. My grandma had this recipe in her collection and my mom’s name was written at the top as someone she shared the meal with.
Why I Love This Recipe
- Classic Flavors: This hot tuna salad recipe is a classic, with the time-tested combination of tuna, celery, and onion, all brought together by the creamy base of chicken soup.
- Family Favorite: It’s a recipe that’s been in my family for years, and it’s always a hit. My mom used to make it in college, and it’s been a go-to comfort food ever since.
- Incredibly Delicious: The combination of ingredients may seem unusual, but trust me, the flavors work together in the most delicious way. The peas add a pop of sweetness that’s just perfect.
- Budget-Friendly: It’s a great way to make a little bit of tuna go a long way. Plus, the rest of the ingredients are pantry staples, making it a super affordable meal.
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Key Ingredients
- Drained Tuna in Oil: This will be the star of the show, providing a rich and savory flavor to the salad.
- Celery: Diced celery adds a satisfying crunch and a fresh, slightly sweet flavor to the dish.
- Onion: Diced onion brings a subtle, savory bite that complements the creaminess of the other ingredients.
- Cream of Chicken Soup: This will be the base of the salad, giving it a creamy and comforting texture with a hint of chicken flavor.
- Peas: These will add a pop of sweetness and a burst of color to the dish.
- Hard Boiled Eggs: Sliced hard boiled eggs will add a creamy texture and a rich, slightly salty flavor to the salad.
- Saltines: Crush these crackers to add a bit of a salty, buttery flavor and a satisfying crunch to the salad.
Equipment
- Casserole Dish – You’ll need a 1.5 quart casserole dish to combine and bake all the ingredients.
- Mixing Bowl – This is essential for combining tuna, celery, onion, cream of chicken soup, peas, hard-boiled eggs, and crushed saltines.
How to Make Hot Tuna Salad
Preparation
Start by preheating your oven to 425˚ F. This will make sure that it’s at the right temperature when you’re ready to bake your hot tuna salad.
Step 1 – Combine the Ingredients
Gather all the ingredients and combine them, but make sure to save 4 of the saltines for later. Once everything is mixed, add it to a 1.5 quart casserole dish.
Step 2 – Add the Saltines and Bake
Take the 4 reserved saltines, crush them, and use them to top the mixture in your casserole dish. Then, place the dish in the preheated oven and bake at 425˚ F for 25 minutes. You’ll know it’s ready when the mixture is bubbly and the top is golden brown.
Step 3 – Serve
Once your hot tuna salad is done, remove it from the oven and let it cool for a few minutes. Then, serve it warm and enjoy the delicious, comforting flavors.
Expert Tip
I recommend using canned peas, as they provide a nutty flavor that you cannot get with fresh peas. It makes all the difference!
Recipe Variations
- Different Canned Soup: This recipe calls for cream of chicken soup, but you can easily swap it out for cream of mushroom or cream of celery for a different flavor.
- Add Some Heat: If you like spicy food, consider adding a dash of cayenne pepper or a sprinkle of red pepper flakes to the tuna mixture.
- Cheesy Top: For a cheesy twist, mix in some shredded cheddar or parmesan cheese with the crushed saltines on top before baking. This will give the dish a deliciously cheesy, golden crust.
What to Serve With
- For a well-rounded, comforting meal, serve your hot tuna salad alongside a fresh, crisp salad. The contrast of the warm, creamy tuna salad with the cool, crunchy vegetables is a real treat for your senses.
- If you’re a bread lover, pair this dish with your favorite bread or rolls. The soft, fluffy bread is perfect for soaking up the creamy sauce of the tuna salad.
- You can even make it into a sandwich. Simply scoop a generous portion of the hot tuna salad between two slices of bread, add some fresh lettuce and tomato, and you’ve got yourself a delicious, filling sandwich.
Make Ahead Instructions
Make as directed except to not add the crackers on top. Cover and freeze for up to 3 months. When ready to enjoy, let thaw in the refrigerator, top with crackers, and back as directed.
Recipe FAQs
You can use any type of canned tuna for this recipe, but tuna in oil is preferred as it adds more flavor and moisture to the dish. If you prefer, you can also use tuna in water.
Yes, if you’re not a fan of cream of chicken soup, you can substitute it with cream of mushroom soup or cream of celery soup. It will alter the flavor slightly, but the dish will still turn out delicious.
If you don’t have saltines on hand, you can use any other type of cracker as a topping. Ritz crackers or even breadcrumbs will work well.
Storing and Reheating
- Storing: You can store any leftover hot tuna salad in the refrigerator for up to 3 days. Make sure it’s in an airtight container.
- Freezing: If freezing, do so before baking and before adding the cracker topping. Cover and freeze for up to 3 months. Let thaw in the refrigerator, top with crackers, and bake as directed when ready to enjoy.
More Salad Recipes You’ll Enjoy
Serving Size
- What to Expect: This hot tuna salad recipe yields a hearty dish, enough to serve six people.
- How to Scale: If you’re expecting a larger crowd or just want to have some leftovers, you can easily double the recipe. Make sure to use a larger baking dish to accommodate the increased quantity. Follow the rest of the instructions as directed, but you may need to keep an eye on the baking time as it could be slightly longer with a larger portion.
Hot Tuna Salad Recipe
Ingredients
- 6 1/2 oz tuna in oil drained
- 1 Cup celery diced
- 1/4 Cup onion diced
- 1 can cream of chicken soup
- 1/2 can peas approx. 7.5 oz
- 3 hard boiled eggs sliced
- 16 saltine crackers crushed, divided
Instructions
- Preheat oven to 425˚ F. Grease a 1.5-quart casserole dish.
- In a large bowl combine the tuna, celery, onion, cream of chicken, hard-boiled eggs, and 12 saltine crackers. Pour into the greased casserole dish. Top with remaining saltine crackers.
- Bake at 425˚ F for 25 minutes or until bubbly. Serve warm.
Notes
Nutrition
This recipe was originally published in 2019. It has been updated to provide more instruction. The recipe remains the same.
Súper simple to do with a good taste