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!
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?
Is it healthy to eat tuna salad?
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
Delicious and easy-to-make meal prep tuna salad (or a regular batch tuna salad!)
- 3 cans (5 ounces) tuna, drained and flaked with a fork Note 1
- 3 tablespoons finely chopped celery
- 2 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 parsley
- 1/3 cup mayo (up to 1/2 cup for "creamier" tuna)
- 1 teaspoon dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon olive oil
- Fine sea salt and freshly cracked pepper, to taste
- Fresh veggies such as cherry tomatoes, sliced cucumber, sliced bell peppers, snap peas, broccoli, etc.
- Pita chips, crackers, or whole grain bread
Thoroughly 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.
Note 1: I highly recommend an olive oil packed albacore tuna for this recipe!