Name: The Ultimate Crunchy Tuna Salad
Prep time: 15 min
Ingredients: 2 170 gram tins sustainable skipjack tuna (12 ounces total); 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

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Last updated on June 22nd, 2026

Best Tuna Salad Recipe. - harvestandnourish.com

A protein-packed, year-round favourite for healthier yet satisfying lunches, this is The Ultimate Crunchy 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 Ultimate Crunchy 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

Meal prep tip

If you are making a large batch of this tuna salad for weekly lunches, stir in the crunchy seeds right before serving instead of mixing them in advance! This ensures they stay perfectly crisp and don’t absorb the moisture from the dressing overnight.

Here served on toasted multigrain sourdough with fresh green leaf lettuce.

We love this Ultimate Crunchy 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.

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Ingredients

2 170 gram tins sustainable skipjack tuna (12 ounces total)
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. Tip: If you are making a large batch of this tuna salad for weekly lunches, stir in the crunchy seeds right before serving instead of mixing them in advance! This ensures they stay perfectly crisp and don’t absorb the moisture from the dressing overnight.