Home > Dinner > Tuna Salad Tuna Salad March 7, 2018 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. The BEST EVER tuna salad! With a flavor packed creamy dressing, good canned tuna, and only 15-minutes prep time, you’ll be obsessed with this recipe! Once you’ve gotten hooked on this recipe, you’ve got to try other reader favorite’s including this chicken salad, cucumber salad, and quinoa salad. Delicious, healthy, and quick meal! I’ve mentioned a few times that tuna salad is one of my go-to lunches during the week. It takes minutes to whip together, tastes great, and it’s pretty healthy! These avocado tuna wraps are my go-to on a daily basis, but the one drawback about them — the avocado doesn’t last over a day. So lately I’ve been making a slightly bigger batch of a variation of that same tuna salad (without the avocado) and we eat it throughout the first few days of the week. How to make tuna salad Of course, you’ll start with some good tuna. I personally love Genova’s Tuna that has been packed in olive oil. Tuna that has been packed in olive oil makes a big difference to the overall taste of this salad. After you’ve drained the tuna, you’ll add it to a bowl with some red onion, pickle relish, freshly chopped parsley, mayo (I use an avocado-based mayo), dijon, celery, fresh lemon, a drizzle of olive oil, and salt + pepper. Toss it all together and it’s ready to go! Tuna salad FAQS Can I lose weight eating tuna salad? A lot people who are looking to lose weight are recommended tuna because of its high level of protein. For just 3 ounces of tuna, you’re getting a whopping 20g of protein and only 100 calories. Tuna is a great protein to eat while trying to keep in a lower carb/lower calorie diet. As long as you are aware of how much mayo you are adding (mayo will add the most calories) you will have a great low calorie meal. Is it healthy to eat tuna salad? This recipe is much healthier than most you’ll find because we use quite a few other ingredients in the dressing, not just a ton of mayo. The dijon mustard, pickle relish, parsley, lemon juice, and seasonings add loads of flavor with virtually no added calories. Tuna is a great protein to consume, you can read more about the health benefits here. What do you eat tuna salad with? On a lettuce wrap with some avocado In a sandwich with some lettuce, tomatoes, and avocado Alongside a veggie filled soup like this broccoli cheddar soup or tomato basil soup With fresh fruit or this fruit salad recipe As a dip with pita chips and fresh veggies What can I substitute for mayonnaise in tuna salad? I highly recommend mayo in this recipe. You can even use an avocado based mayo instead of regular. If you’re really against using mayo, you can use a plain Greek yogurt, but it will taste slightly different. How long can you keep this tuna salad in the fridge? 3 to 5 days. If you store the tuna salad in airtight containers in the fridge it will last 3-5 days. I usually make this Monday morning and eat it through Wednesday or Thursday for lunches. More Tuna Recipes: Creamy Tuna Pasta (One Skillet) The BEST Tuna Macaroni Salad Sriracha Tuna Salad Wraps Tuna Sushi Stacks FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tuna Salad 5 from 2 votes - Review this recipe Delicious and easy-to-make meal prep tuna salad (or a regular batch tuna salad!) SAVE TO RECIPE BOX Print Recipe Tuna Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious and easy-to-make meal prep tuna salad (or a regular batch tuna salad!) Course Salad Cuisine American Keyword tuna salad Prep Time 15 minutes Total Time 15 minutes Servings 4 servings Calories 203kcal Author Chelsea Ingredients3 cans (5 ounces) tuna, drained and flaked with a fork Note 13 tablespoons finely chopped celery2 tablespoons finely chopped red onion (soak in cold water for 5 minutes to take away the "bite" if desired)2 tablespoons pickle relish (or finely chopped bread and butter pickles)2 tablespoons finely chopped flat leaf parsley1/3 cup mayo (up to 1/2 cup for "creamier" tuna)1 teaspoon dijon mustard1 tablespoon freshly squeezed lemon juice1 teaspoon olive oilFine sea salt and freshly cracked pepper, to tasteMeal Prepping IdeasFresh veggies such as cherry tomatoes, sliced cucumber, sliced bell peppers, snap peas, broccoli, etc.Pita chips, crackers, or whole grain bread InstructionsThoroughly drain the tuna and place in a large bowl. Add the finely chopped celery, finely chopped red onion (drained if you soaked in water), pickle relish, parsley, mayo, dijon mustard, lemon juice, olive oil, and salt + pepper to taste. Stir to combine and enjoy immediately OR separate into meal prepping containers.To meal prep: separate the tuna salad into 3 or 4 parts and place in airtight containers. In separate containers/bags add some sides such as fresh vegetables, fresh fruits, pita chips, whole grain bread, etc. Video Recipe NotesNote 1: I highly recommend an olive oil packed albacore tuna for this recipe! Nutrition FactsCalories: 203kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.