Best Tuna Salad Recipe

Last updated on November 8th, 2025

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

• 2 170-gram tins sustainable skipjack tuna
• ¼ cup (30 grams) chopped celery
• ¼ cup (40 grams) diced red onion
• 1 scallion sliced
• 3 tablespoons (45 grams) mayonnaise or full fat Greek yogurt
• 2 tablespoons (15 grams) mixed pumpkin and sunflower seeds
• 1 tablespoon (30 grams) freshly squeezed lemon juice about 1/2 a lemon
• 1 tablespoon (20 grams) maple syrup
• 1 tablespoon (3 grams) fresh dill chopped
• 1 teaspoon (3 grams) capers
• 1 teaspoon (5 grams) grainy Dijon mustard
• Coarse sea salt and freshly ground black pepper to taste

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 and so delicious. Try it with crackers for a mid-afternoon snack!

Try this Chickpea Tuna Salad with Green Olives (No Mayo) or this Honey Whole Wheat Sandwich Bread next.

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!

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Prep Time:15 minutes mins

Course: Main Course, Salad, Snack

Keyword: high-protein, salad, tuna

Servings: 4

Author: Kerry

Ingredients

• 2 170 gram 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

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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.