Best Tuna Salad Recipe
Published: April 21, 2021 | Last modified: January 17, 2024.
A protein-packed, year-round favourite for healthier yet satisfying lunches, this is the BEST Tuna Salad recipe!
Made with sustainable skipjack tuna, briny capers, grainy Dijon and fresh dill, this tuna salad packs a flavour punch and comes together in minutes.
With lots of celery, red onion and seeds for added texture and plant protein, we love it for sandwiches, wraps and tuna melts made with my Honey Oat or Everyday Artisan Bread.
Fresh and creamy, bright & crunchy… delicious!
Here served on toasted Everyday Artisan Bread with fresh green leaf lettuce.
Best Tuna Salad Recipe
Serves 4; prep time 15 minutes.
Ingredients:
2 170g tins sustainable skipjack tuna
¼ cup chopped celery
¼ cup diced red onion
1 scallion, sliced
3 tablespoons mayonnaise or full fat Greek yogurt
2 tablespoons mixed pumpkin and sunflower seeds
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
1 tablespoon fresh dill, chopped
1 teaspoon capers
1 teaspoon wholegrain Dijon mustard
Sea salt and freshly ground black pepper to taste
Instructions:
In a medium-sized bowl, add all ingredients in order then stir together until combined breaking up any large pieces as you go. Season with salt and freshly ground black pepper to taste, then serve as desired.
Notes:
Dressing: Both regular and vegan mayonnaise or full fat plain Greek yogurt all work well in this recipe.
Storage: Leftover tuna salad may be stored in an airtight container in the refrigerator for up to 5 days. Simply let sit for 15 minutes, stir and serve. Try it with crackers for a mid-afternoon snack!
