If you love a proper British tuna mayonnaise, this Delia Smith tuna salad recipe is the kind you will make on repeat. It is creamy and savoury with a bright lemony lift, plenty of crunch, and that comforting, can’t-stop-picking-at-it texture that works for sandwiches, jacket potatoes, or a simple lunch plate. The method is genuinely easy, even for beginners, and most of the time is hands-off while the potatoes bake. Total time is about 1 hour 15 minutes, with only 15 minutes of active prep.
Ingredients
For the jacket potatoes
- 4 medium baking potatoes (about 250 to 300g each)
- 1 tbsp olive oil
- 1 tsp sea salt (for the skins)
For the tuna salad filling
- 2 x 145g tins tuna in spring water or brine, well drained
- 4 tbsp mayonnaise
- 2 tbsp Greek yogurt (optional, for a slightly lighter texture)
- 1 tsp Dijon mustard
- 1 to 2 tsp lemon juice (to taste)
- 1 small celery stick, finely diced
- 2 spring onions, finely sliced
- 1 tbsp capers, drained and chopped (optional)
- 2 tbsp fresh parsley, chopped
- Black pepper, to season
- Salt, only if needed (tuna can be salty)
Optional topping and serving
- 60g mature cheddar, grated (for melting on top)
- Salad leaves, sliced tomatoes, or cucumber, to serve
How to Make Delia Smith Tuna Salad Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the potatoes cook evenly and the skins crisp up properly.
- Prep the potatoes: Scrub the potatoes clean and dry them well. Prick each one all over with a fork, rub with the olive oil, then sprinkle with the sea salt.
- Bake: Place the potatoes directly on the oven shelf (set a tray on the shelf below if you want to catch any drips). Bake for 55 to 70 minutes, depending on size, until the skins are crisp and the centres feel soft when gently squeezed with an oven glove.
- Mix the tuna salad: While the potatoes bake, tip the drained tuna into a bowl and break it up with a fork. Stir in the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, celery, spring onions, capers, and parsley. Season with black pepper, then taste and adjust the lemon and seasoning.
- Cool briefly: Split each baked potato open and fluff the inside with a fork. Let them sit for 2 to 3 minutes so the steam calms down slightly. This helps keep the tuna filling creamy.
- Assemble and finish: Spoon the tuna salad into each potato. If you want a melted topping, scatter over the cheddar and return to the oven for 5 minutes, just until the cheese melts. Serve immediately.
Tips
How do I stop tuna salad from turning watery?
Drain the tuna thoroughly, then press it lightly with the back of a spoon in the sieve. Watery tuna is the main reason the mixture looks loose. Also, add lemon juice gradually so you can stop at the right point.
How do I get really crisp jacket potato skins?
Dry the potatoes well, rub with oil, and salt the skins. Baking directly on the oven shelf gives the best airflow. If your potatoes are very large, give them a full 70 minutes.
What if my tuna filling tastes flat?
Add a pinch more salt only if needed, then try a touch more lemon juice or mustard. A tablespoon of capers or a little extra spring onion also lifts the flavour quickly.
Can I make this without mayonnaise?
Yes. Swap the mayonnaise for thick Greek yogurt, or use half yogurt and half soft cheese for a creamy, tangier filling. You may want an extra squeeze of lemon and a bit more seasoning.
Serving Suggestions
- Serve with a crisp green salad and a simple vinaigrette.
- Turn the tuna salad into sandwiches with cucumber and peppery rocket.
- Spoon it onto toasted bagels with sliced tomatoes.
- Add sweetcorn and serve as a packed lunch with crackers.
Storage
Room temperature
Keep tuna salad out for no more than 2 hours (1 hour if the room is very warm). Once it is served, refrigerate leftovers promptly.
Refrigerator
Store the tuna salad in an airtight container for up to 2 days. For the best texture, keep it separate from the baked potatoes and fill just before serving.
Freezing
I do not recommend freezing tuna salad made with mayonnaise or yogurt because it can split and turn grainy when thawed. You can freeze baked potatoes, though: cool completely, wrap well, and freeze for up to 2 months, then reheat in the oven until piping hot.
Nutrition
- Calories: 540 kcal
- Carbohydrates: 52 g
- Protein: 32 g
- Fat: 24 g
- Saturated Fat: 6 g
- Sodium: 680 mg
Disclaimer: Nutrition values are estimates and will vary depending on the tuna, mayonnaise, and portion sizes you use.
FAQs
What is Delia Smith tuna salad made of?
It’s a classic tuna mayonnaise style mixture. For the best flavour and texture, combine well-drained tuna with mayonnaise, a little mustard and lemon for brightness, and add crunch from celery and spring onions. Capers and parsley are optional but very in keeping with a traditional British tuna filling.
Can I make Delia Smith tuna salad the day before?
Yes. Mix the tuna salad, cover, and refrigerate for up to 24 hours. Give it a quick stir before serving and add a tiny squeeze of lemon if it needs freshening up. If you’re serving it in jacket potatoes, bake the potatoes fresh for the best crisp skins.
Which tuna is best for tuna salad: brine or spring water?
Either works as long as you drain it very well. Tuna in spring water tends to taste cleaner, while brine can be slightly saltier. If you use brine, taste before adding any extra salt.
How do I make this tuna salad healthier?
Use half mayonnaise and half thick Greek yogurt, or swap the mayonnaise entirely for Greek yogurt. You can also add extra chopped celery, cucumber, or sweetcorn to bulk it out without making it heavy.
Can I use this as a sandwich filling?
Absolutely. It’s ideal in soft bread, on toasted sourdough, or in a baguette. For a neater sandwich, chill the tuna salad for 30 minutes so it firms up slightly, then spread it on buttered bread with cucumber or lettuce.
Delia Smith Tuna Salad Recipe
Course: LunchCuisine: BritishDifficulty: Easy4
potatoes15
minutes1
hour75
minutes540
kcal1
hour15
minutesCreamy Delia Smith-style tuna salad served in crisp-skinned jacket potatoes. A classic British lunch with bright lemon, crunchy celery, and a rich, savoury filling.
Ingredients
4 medium baking potatoes (about 250–300g each)
1 tbsp olive oil
1 tsp sea salt (for the skins)
2 x 145g tins tuna in spring water or brine, well drained
4 tbsp mayonnaise
2 tbsp Greek yogurt (optional, for a lighter filling)
1 tsp Dijon mustard
1–2 tsp lemon juice (to taste)
1 small celery stick, finely diced
2 spring onions, finely sliced
1 tbsp capers, drained and chopped (optional but very classic)
2 tbsp chopped fresh parsley
Black pepper, to season
60g mature cheddar, grated (optional, for melting on top)
Directions
- Preheat the oven to 200°C (180°C fan). Scrub and dry the potatoes, then prick them all over with a fork.
- Rub the potatoes with olive oil and sea salt, place directly on the middle oven shelf, and bake for 60 minutes or until the skins are crisp and the centres feel soft when squeezed (use an oven glove).
- Meanwhile, mix the drained tuna with mayonnaise (and yogurt if using), mustard, lemon juice, celery, spring onions, capers, parsley, and black pepper. Taste and adjust lemon and seasoning.
- Split the potatoes open, fluff the insides with a fork, and let them cool for 2–3 minutes so the filling doesn’t split.
- Pile the tuna salad into the hot potatoes. For a cheesy top, add grated cheddar and return to the oven for 5 minutes to melt. Serve straight away.
Notes
- Drain the tuna really well so the filling stays creamy, not watery.
- For extra crunch, add finely diced cucumber or a little red onion.
- Leftover tuna salad makes excellent sandwiches the next day.
