Salads
The Atlanta Bread Company tuna salad recipe delivers that perfect balance of creamy, crunchy, and herby flavors in bite-sized, handheld balls. This isn't your grandmother's tuna salad—it's a modern twist that keeps all the classic elements while adding texture and freshness.
The secret lies in the celery's crisp bite and the herb-packed breadcrumbs that give each bite structure and depth.
What makes this recipe special is the combination of high-quality canned tuna, mayonnaise, and Dijon mustard for that signature tang. I've found that using fresh herbs like dill and parsley, along with a touch of lemon juice, elevates the flavor profile to restaurant-quality.
The breadcrumbs aren't just for texture—they create a satisfying crunch that holds up perfectly when shaped into bite-sized balls.
By the time you're done, you'll have a tuna salad that's ideal for parties, lunches, or as a sophisticated appetizer. These bite-sized balls are easy to serve, perfect for grazing, and can be made ahead of time.
The flavors only get better as they sit, allowing the herbs to infuse and the breadcrumbs to crisp up slightly.
Serve these on a platter with toothpicks for easy grabbing, or use them as a filling for toasted bread or wraps. The possibilities are endless, but the simplicity of this recipe ensures you'll always get a crowd-pleaser. Let's get started on creating this Atlanta Bread Company-inspired classic!
Ingredients for atlanta bread company tuna salad
Fresh herbs, crisp celery, and crunchy panko—this tuna salad delivers restaurant-quality flavor in bite-sized balls.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Quality Canned Tuna 🐟 | 2 cans | Drained, in water, not oil |
| Mayonnaise 🥫 | ½ cup | Dijon-infused preferred |
| Dijon Mustard 🍯 | 1 tbsp | For signature tang |
| Fresh Celery 🧅 | ¾ cup | Finely diced, crisp |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Panko Breadcrumbs 🍞 | ½ cup | For extra crunch |
| Italian Seasoning 🌶️ | 1 tsp | For herb-packed flavor |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For binding breadcrumbs |
The tuna makes all the difference here. Wild-caught, high-quality brands like Vital Choice or Starkist Premium add that clean, rich taste. Drain it well—water-packed is best for this recipe. Fresh celery is non-negotiable; the crisp bite is what sets this apart from regular tuna salad. Trader Joe's has the best pre-chopped celery if you're short on time, but fresh is always better. For the herbs, I grab a big bunch of dill and parsley—half goes in the salad, half gets mixed into the breadcrumbs for extra flavor. The Italian seasoning in the breadcrumbs is where the magic happens—it gives each bite that herby, Mediterranean vibe.
No Dijon mustard? Yellow mustard works in a pinch, but you'll miss that signature tang. Short on fresh herbs? Dried dill at one-third the amount gets you close. The panko is key for that satisfying crunch—Trader Joe's sells it in bulk for cheap. Want even more texture? Add 1 tbsp chopped almonds or walnuts. The olive oil in the breadcrumbs isn't just for binding; it helps them crisp up nicely when you shape the balls. If you're making this ahead, the flavors actually improve as they sit—just keep the breadcrumbs separate until serving to maintain that perfect crunch.
This keeps beautifully for 3-4 days in the fridge, covered. The breadcrumbs stay crispy if you store them separately and mix them in right before serving. For parties, shape the balls on a tray and chill for 30 minutes before serving—they hold their shape better. Freezes well too, but the breadcrumbs get softer after thawing. I like to make a double batch and portion it into small containers for easy grabbing. The salad itself can be made 2 days ahead—just add the breadcrumbs fresh when ready to serve.
Why You'll Love This Recipe
- No-Fuss Mix-In: This recipe takes five minutes—just drain the tuna, chop the celery (two stalks max), and stir. Honestly, the only measuring you’ll do is eyeballing the Dijon mustard, and even that’s flexible.
- Dill & Crunch Magic: That fresh dill brightens the whole thing—like a little burst of summer in every bite. The celery adds texture without overpowering, and the Dijon mustard gives it a tangy kick that makes store-bought tuna salad taste sad by comparison.
- Lunchbox Legend: Pack it in wraps, crackers, or straight from the jar—it’s my go-to for work lunches or kids’ school snacks. (Yes, even on a Tuesday night when I’m too tired to think.)
- Budget Powerhouse: High-quality tuna and mayo stretch to feed four for under $10, and leftovers keep for days—no sad, soggy sandwiches here. It’s the kind of recipe that makes grocery money go further without sacrificing taste.
Step-by-step instructions for Atlanta Bread Company tuna salad balls
Here's how to make perfectly balanced, herb-packed tuna salad balls with that signature ABC crunch.
Mix the Tuna Salad Base
In a large mixing bowl, gently flake the 2 cans high-quality canned tuna with a fork, breaking it into small, even chunks. Add the 0.5 cup mayonnaise and 1 tablespoon Dijon mustard, then stir together until completely combined. The mixture should be smooth but still slightly textured from the tuna.
Next, fold in the 0.75 cup finely diced fresh celery, 0.25 cup chopped fresh dill, and 0.25 cup chopped fresh parsley. Add the 1 tablespoon freshly squeezed lemon juice, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix gently until all ingredients are evenly distributed—you want to keep the herbs bright and visible for that signature ABC flavor.
Prepare the Crunchy Coating
In a separate small bowl, combine the 0.5 cup Panko breadcrumbs with the 1 teaspoon Italian seasoning. This blend will give your tuna salad balls that signature crunchy exterior. I like to mix them thoroughly with my fingers to ensure even distribution of the seasoning.
Drizzle the 1 tablespoon olive oil over the breadcrumb mixture and toss gently with a fork. The oil helps bind the crumbs together and creates a better coating for the tuna balls. If the mixture seems too dry, add a teaspoon of water to help it clump together.
Form the Tuna Salad Balls
Using a cookie scoop or your hands, portion out about 1 tablespoon of the tuna salad mixture at a time. Roll each portion into a ball, packing it gently but not too tightly—you want them to hold their shape but still be tender inside.
Here's the trick: After rolling each ball, immediately dip it into the breadcrumb mixture, pressing gently to ensure complete coverage. Place the coated balls on a parchment-lined baking sheet, spacing them about 1 inch apart. This prevents them from sticking and ensures even browning.
Chill and Serve
Cover the baking sheet loosely with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the coating to set properly. The tuna salad balls should hold their shape when you pick them up, with a crispy exterior and creamy interior.
Serve these bite-sized treats on a platter with toothpicks for easy grabbing. They're perfect for parties, game day, or as a sophisticated appetizer. The balance of creamy tuna, fresh herbs, and crunchy breadcrumbs makes every bite irresistible—just like Atlanta Bread Company's famous version.
Pro Tips For Making Atlanta Bread Company Tuna Salad
- Drain. Press. Repeat.: I learned this the hard way—skipping the extra step of pressing out moisture from the tuna makes your salad greasy no matter how much mayo you adjust. After draining, fold the tuna into a clean towel or paper towels, squeeze firmly, and repeat once. The result? A texture that stays creamy, not soggy.
- Chop celery fine—like tiny confetti.: I was skeptical until I tried it: Atlanta Bread’s version relies on celery for crunch, but thick chunks feel out of place. Pulse the celery in a food processor for 3–4 seconds, or finely dice by hand—you want it so small it almost dissolves when mixed. This keeps the salad consistent with every bite.
- Balance the mustard ratio.: Too much Dijon mustard and your tuna salad tastes sharp; too little, and it’s just mayo with tuna. For this recipe, start with 1 tablespoon per 8 ounces of tuna, then taste and adjust. If it’s too tangy, add a pinch of sugar or a splash of lemon juice—it smooths it out without killing the flavor.
- Fold gently—don’t mash.: I used to mix this like a smoothie, but that breaks down the dill and celery into mush. Instead, use a rubber spatula and fold in the tuna and herbs in light, over-and-under motions. The goal is to distribute without pulverizing—you want those bright flecks of dill and celery to stay visible.
Creative variations of this atlanta bread company tuna salad
Southern-Inspired Twist
Add 1 tbsp hot sauce (like Crystal or Tabasco) to the tuna mixture for a Southern-inspired kick. I also like to fold in 2 tbsp finely chopped red onion and 1 tbsp capers for a briny, tangy depth that reminds me of classic Southern tuna salad.
This version pairs perfectly with toasted cornbread or crusty sourdough. 🌶️
Mediterranean Herb Upgrade
Swap the Italian seasoning for 1 tsp dried oregano and ½ tsp dried thyme, then add ¼ cup finely chopped Kalamata olives and 2 tbsp crumbled feta cheese to the tuna mixture.
The olives and feta bring a Mediterranean flair that works beautifully with the fresh herbs. Serve with warm pita bread or on a Greek salad for a full meal.
Spicy Sriracha Mayo
Replace half the mayonnaise with ¼ cup spicy mayo (mix 2 tbsp mayo with 1 tbsp Sriracha), then add 1 tsp sesame seeds and 1 tbsp chopped green onionswonton strips for extra crunch. 🔥
Avocado-Lime Refresh
Mash ½ ripe avocado into the tuna mixture for a creamy, fresh twist. Add 1 tbsp lime zest and 2 tbsp chopped cilantrotortilla chips or on toasted baguette slices for a brunch-worthy bite.
Classic Sandwich Filling
Skip the breadcrumbs and shape the tuna salad into a loose loaf. Slice into ½-inch thick rounds and serve on toasted rye or sourdough with sliced cucumbers and radishes.
For extra crunch, add toasted sesame seeds to the bread before assembling. This is my go-to for a quick, satisfying lunch. 🥪
Make-Ahead Party Hack
Prepare the tuna salad base and breadcrumb mix separately, then store them in airtight containers in the fridge for up to 3 days. When ready to serve, quickly mix and shape the balls—no advance prep needed!
This is perfect for last-minute gatherings. For an extra touch, brush the formed balls with egg wash before chilling for a golden finish. ✨
Nutrition facts
Frequently asked questions
Can I use oil-packed tuna instead of water-packed?
The recipe calls for water-packed tuna to keep the texture light and fluffy, but you can use oil-packed if you prefer. Just drain it thoroughly and pat dry with paper towels to remove excess oil. For every 1 can of oil-packed tuna, reduce the mayonnaise by 1 tablespoon to maintain the right balance.
How do I keep the breadcrumbs from getting soggy?
Chill the formed tuna salad balls for at least 30 minutes before serving to help the breadcrumbs set. For extra crispiness, toss the breadcrumb mixture with 1 extra teaspoon of olive oil before coating. If making ahead, store the breadcrumbs separately and mix them in just before serving.
What's the best way to serve these tuna salad balls?
They're perfect for parties—arrange on a platter with toothpicks for easy grabbing. For a sophisticated touch, serve with toasted baguette slices or cucumber rounds on the side. You can also use them as a filling for wraps or mini sandwiches. The possibilities are endless!
Can I make this recipe ahead of time?
Yes! Prepare the tuna salad base and breadcrumb mix separately, then store them in airtight containers in the fridge for up to 3 days. When ready to serve, quickly mix and shape the balls. For even better flavor, let them sit at room temperature for 10 minutes before serving. The flavors develop beautifully over time!
What if I don't have Panko breadcrumbs?
Regular breadcrumbs work in a pinch, but they won't be as crispy. For a closer texture, toast ½ cup regular breadcrumbs in a dry skillet over medium heat for 3-4 minutes until golden, then stir in the Italian seasoning. You can also use crushed crackers or crumbled cornflakes for a different texture.