Easy Tuna Salad Recipe is a quick and easy recipe that uses only a few ingredients and takes only a few minutes to prepare. It’s a terrific dish to have on hand for when you need a quick and nutritious supper in a hurry.
This tuna is delicious heaped high on some excellent and substantial whole-grain bread, topped with cucumber slices, wrapped in lettuce cups, or wrapped in a lettuce cup. Enjoy!
Easy Tuna Salad Recipe
I am sharing a classic and showing you how to make my Goto Easy Tuna Salad Recipe. Simple meals like tuna salad are great to keep in your back pocket when you’re trying to eat better, simply because it’s an accessible, house, healthy recipe that comes together in just minutes using your pantry essentials. Plus, it’s super versatile.
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You can make it work with whatever you have on hand. And I love that. It’s a great way to get a veggie and protein-packed meal on the table in no time.
Easy Tuna Salad Recipe Ingredients
- 1/4 cup mayonnaise
- Two 5-ounce cans of tuna in water
- 1/3 cup diced celery (1 celery rib)
- Handful baby spinach thinly sliced
- 1/4 cup plain Greek yoghurt
- Three tablespoons diced red onion
- Two tablespoon diced cornichon pickles capers work too
- Salt and pepper to taste
- Drain the liquid from the tuna cans.
- Then, add the tuna, mayonnaise, Greek yoghurt, celery, red onion, cornichon pickles, thinly sliced baby spinach, salt, and pepper into a mixing bowl.
- Stir everything together until well combined. Serve tuna salad as desired – spoon onto bread for sandwiches or pile it into lettuce cups, spread it on crackers, or serve it any other favourite way.
Serving: 1/4th of recipe Calories: 169kcal | Carbohydrates: 2g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 340mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
How To Make Easy Tuna Salad Recipe
So to start, you’re going to need two five-ounce cans of tuna packed in water. Now, I recommend using Skipjack Tuna or Canned Light tuna because both of these options will be lower in Mercury than other canned tuna.
I like to drain off the extra water, then break the tuna up into a nice big bowl. Next, I’ll add a quarter cup of mayonnaise and a quarter cup of plain Greek yoghurt.
Now, I love using this combination but keep in mind that you could do all Mayo or all Greek yoghurt, depending on your preference. The yoghurt is lower in fat and adds some more protein, while the Mayo is higher in fat and is dairy-free. Now, remember, fat is not bad for you.
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Our bodies need significant sources of high-quality fats to be functioning at their best. So when it comes to Mayo, what I would recommend is trying to use a brand that uses avocado oil at the base instead of vegetable or seed oils, and I will make sure to link to a couple of my favourites down in the description box below.
Next up, I’m adding a third cup of diced celery, equivalent to one large stalk of celery, and then three tablespoons of finely diced red onion.
Remember, the easiest way to cut onion is to trim off the stem side, lay it flat side down, and slice it in half. Next, remove the papery outer skin, lay it flat side down, and create a checkerboard by making horizontal and vertical slices.
Then I just come right up over the top and slice straight down, and you can easily adjust the size of your dice by how big or how small you make your checkerboard.
Then what I like to do is dice up these little cornichon pickles. It is optional, but they have a super bright, tangy flavour. So if you like that type of flavour profile, I highly recommend it. And if you don’t have them on hand, you could also dice up a dill pickle or even some capers.
And then last but not least, I love to take a big handful of baby spinach, cut it up nice and small, make it pleasant and delicate, and then add that into the tuna as well. It will add great flavour and great texture, plus it’s such an easy way to work more Greens into the day.
I’ll season this with some sea salt and a little bit of black pepper, and then I’m just going to mix this all together gently. And just a side note, this salad is super versatile. Sometimes we’ll add broccoli, cauliflower, radishes, really whatever crunchy veggies we have on hand, so as always, make it work for you and use what you have now.
Tuna salad is excellent for meal prep. First, you can make it ahead of time. It comes together quickly, and it happily last in your fridge for up to three days when stored in an airtight container. Then, you can enjoy it as a classic tuna salad.
Just layer it on your favourite type of bread, or you can do your personal favourite and slice up some cucumber rounds and just put a little tuna on each bite.
It’s light, it’s crunchy, and it is so delicious. I love how the crunchy vegetable pair with the creamy tuna salad, and then you get that little tangy pop from the pickles as well.