The Best Tuna Salad Recipe

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.

Here’s everything you’ll need to make the best tuna salad

• Skipjack tuna
• Celery
• Red onion
• 1 scallion
• Mayonnaise or full fat Greek yogurt
• Pumpkin and sunflower seeds
• Freshly squeezed lemon juice
• Maple syrup
• Fresh dill
• Capers
• Grainy Dijon mustard
• Coarse sea salt and freshly ground black pepper

We love this tuna salad for sandwiches, wraps and tuna melts made with my Honey Oat or Everyday Artisan Bread. With lots of celery, red onion and seeds for added texture and plant protein, it’s fresh and creamy, bright & crunchy… delicious! Try it with crackers for a mid-afternoon snack!

5 more delicious recipes to try

Chickpea Tuna Salad with Green Olives (No Mayo)

Honey Whole Wheat Sandwich Bread

Honey Dijon Asparagus Pasta Salad

Cheddar Scallion Drop Biscuits

Fire Roasted Tomato Soup

 If you make it, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Best Tuna Salad Recipe

Made with sustainable skipjack tuna, briny capers, grainy Dijon and fresh dill this tuna salad packs a flavour punch. With lots of celery, red onion and seeds for added texture and plant-based protein, it makes the best sandwiches, wraps and tuna melts!

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Course: Main Course, Salad, Snack

Keyword: high-protein, salad, tuna

Servings: 4

Ingredients

• 2 170 g 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 about 1/2 a lemon
• 1 tablespoon maple syrup
• 1 tablespoon fresh dill chopped
• 1 teaspoon capers
• 1 teaspoon grainy Dijon mustard
• Coarse sea salt and freshly ground black pepper to taste

US Customary – Metric

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.