Free tuna salad batch calculator. Enter servings to find the tuna in grams and the mayonnaise in grams you need for a tuna salad batch.
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Enter your values and press Calculate.
Enter the number of servings. This calculator allows 80 grams of drained tuna and 25 grams of mayonnaise per serving, so 10 people need 800 grams of tuna and 250 grams of mayonnaise, 50 people need 4000 grams and 1250 grams, and 100 people need 8000 grams and 2500 grams. The tuna weight is drained weight, so check the drained weight on your can label when converting to cans.
The formula is shown in full: tuna = servings × 80 grams, and mayonnaise = servings × 25 grams. The tuna weight is drained weight, which is the weight after draining the can. This matters because cans vary, and counting cans without checking drained weight is the most common crowd batch mistake.
Enter servings and read the tuna and mayonnaise totals. For 10 people the calculator gives 800 grams of tuna and 250 grams of mayonnaise. For 50 people it gives 4000 grams and 1250 grams. For 100 people it gives 8000 grams and 2500 grams. For how many cans of tuna per person, divide the tuna total by the drained weight of your cans: a 142 gram can with about 120 grams drained covers about 1.5 servings.
Tuna salad serving size changes with the plate. As a side dish, plan half a cup per person. For a tuna salad sandwich recipe, plan half a cup of filling per sandwich. As a main course, plan 1 to 1.5 cups per person. For a lighter batch, the tuna salad tomato sandwich for 100 uses about a quarter cup per sandwich, which is why that 100 sandwich batch needs less tuna per guest. This is the tuna salad main course vs side dish choice: pick the portion that matches your menu, and scale servings in the calculator if needed.
Core tuna salad ingredients are canned tuna, mayonnaise, celery, onion, pickles or relish, lemon juice, mustard, salt and pepper. Common extras are hard boiled eggs, parsley, garlic and dill. For tuna salad with Greek yogurt instead of mayonnaise, swap half or all of the mayonnaise for Greek yogurt for a lighter, tangier salad. Tuna salad with avocado replaces mayonnaise with mashed avocado, and tuna salad with hard boiled eggs adds chopped eggs for a heartier batch. Tuna pasta salad is a separate variation that adds cooked pasta and needs its own batch math.
Homemade tuna salad is a budget party food: competitor cost breakdowns put a basic batch at well under 1 dollar per serving, so tuna salad cost per serving stays low even for 100 guests. For tuna salad nutrition, tuna brings protein with relatively low fat, while mayonnaise drives the calories, so the yogurt or avocado swap changes the nutrition most. In a tuna salad vs chicken salad comparison, tuna needs no cooking, which makes it faster for a crowd, while chicken salad suits guests who prefer a milder flavour.
Chill tuna salad for at least 30 minutes before serving so flavours blend. For tuna salad storage, refrigerate in an airtight container and use within 3 to 4 days. At a party, picnic or buffet, keep the salad chilled and do not leave it at room temperature for more than 2 hours. For a tuna salad for a party, serve in two bowls so the second bowl stays chilled while the first is served.
Plan 80 grams of drained tuna and 25 grams of mayonnaise per serving in this calculator, which is a generous sandwich or side dish portion.
About two thirds of a 142 gram can per serving, since drained tuna is about 120 grams per can. Check your can label, because drained weights vary.
50 people need 4000 grams of drained tuna, which is about 34 cans at 120 grams drained per can. Buy a few extra cans for safety.
For full half cup sandwiches, 100 sandwiches need 8000 grams of drained tuna. For a lighter quarter cup tomato sandwich batch, about half that amount is enough.
25 grams per serving in this calculator, so 50 people need 1250 grams and 100 people need 2500 grams. Reduce the mayonnaise when using Greek yogurt or avocado instead.
Both, depending on portion: half a cup per person is a side dish or sandwich filling, while 1 to 1.5 cups per person is a main course. Adjust the serving count in the calculator to match your menu.
Refrigerate tuna salad in an airtight container and use within 3 to 4 days. Do not leave it at room temperature for more than 2 hours.
Yes, swap half or all of the mayonnaise for Greek yogurt for a lighter, tangier tuna salad. The tuna total stays the same.
Yes, mashed avocado replaces mayonnaise well, but avocado browns fast, so make avocado tuna salad on the day and add lemon juice to slow browning.
Hard boiled eggs are a classic extra that make tuna salad heartier. Chop the eggs and fold them in with the celery and onion.
Homemade tuna salad is a budget party food, with competitor breakdowns putting a basic batch well under 1 dollar per serving. Multiply your can count by the can price for an exact figure.
Tuna salad is faster because it needs no cooking, while chicken salad suits guests who prefer a milder flavour. Both work for sandwiches, and both use the same style of batch math.