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When it comes to simple, easy, and wallet-friendly lunches, nothing is better than the classic tuna salad. It’s packed with protein, rich in healthy fats, and comes together with a few pantry staples, making it the ultimate recipe to have in your back pocket. And my recipe? Well, it happens to be life changing. That’s right, this Life Changing 10-Minute Tuna Salad is delicious, simple, and one of my favorite recipes year-round!
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With food costs on the rise, it’s important to me to provide your with recipes that don’t use a lot of expensive ingredients. Whether that is a vegetarian-friendly chickpea salad or a chicken caesar wrap, there are so many delicious recipes that prove that you don’t have to break the bank in order to eat healthy. And if that is the name of your game, then let me give you one more recipe to add to your repertoire!
Tuna is one of the cheapest and healthiest ingredients that you can buy. Tuna is an excellent source of lean protein, and it’s also rich in omega-3 fatty acids, which have been shown to reduce inflammation and improve heart health. In addition, tuna is also packed with vitamins and minerals, including vitamin B12, niacin, and selenium. The health benefits go on and on!
I love eating this tuna salad with crackers, on romaine lettuce leaves, or even in a sandwich. No matter which way you decide to serve it, you truly can’t go wrong with this recipe!
What You Need to Make This Easy Tuna Salad
This recipe is so easy to make and is made with mostly pantry staples, which means it’s the perfect recipe to whip up anytime!
- Tuna: In an age where grocery costs are higher than ever, tuna is truly a life changing ingredient. Not only is it incredibly cheap, but it is also packed with protein and healthy fats to keep you feeling fuller, longer. We’ll be using either canned or jarred tuna for this recipe, packed in either oil or water. Use what you have!
- Cornichons: Cornichons, aka small French pickles, are tiny, salty, and perfect for this recipe! If you can’t find cornichons, or don’t have any on hand, you can also use traditional dill pickles.
- Celery: Celery is an essential ingredient in tuna salad! It adds fiber and the perfect crunchy texture.
- Red Onion & Green Onion: We’ll be using a combination of both red and green onions for the perfect balance of flavors.
- Dill: I like using fresh dill in this recipe, but you can also use dried dill, if you prefer. Both work here!
- Lemon: A squeeze of fresh lemon juice really helps to brighten up this dish.
- Mayonnaise or Greek Yogurt: To give this tuna salad its creamy element, I recommend using mayonnaise or greek yogurt. Mayo is the traditional ingredient to use here, but since I don’t like it, I like using greek yogurt instead. Both taste just as well in this recipe!
- Dijon Mustard: Dijon mustard is perfectly tangy and tastes delicious in this tuna salad.
- Pickle Juice: Make sure to save the juice from your cornichons or pickles- it adds a truly unbeatable flavor to this recipe!
- Sea Salt & Black Pepper: A touch of sea salt and black pepper adds the perfect flavor to this recipe!
Mayonnaise vs. Greek Yogurt: Which Creamy Ingredient Should you Use?
Now, because this recipe calls for the addition of either mayonnaise or greek yogurt, you might be wondering: which one should I use?
The truth is, they both work just as well in this recipe. As someone who isn’t fond of mayonnaise (or even vegan mayonnaise), I love using greek yogurt to make this tuna salad nice and creamy. Plus, it adds extra protein, which is perfect if you’re looking to hit those protein goals!
But if getting more healthy fats in is your goal, or you just love a more traditional tuna salad recipe, then you can’t go wrong with using mayo. I highly recommend using my 1-Minute Homemade Mayo in this recipe. There’s both a regular and a vegan variation that work wonderfully in this recipe!
How to Make This 3-Step Tuna Salad Recipe
To make this easy tuna salad, start by draining the liquid from your can or jar of tuna. Add the tuna to a bowl and use a fork to mash the tuna finely.
Finally, add your remaining ingredients to the bowl and toss to combine! Serve right away, or store any leftovers in an airtight container, in the fridge, for up to three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
When it comes to simple, easy, and wallet-friendly lunches, nothing is better than the classic tuna salad. It's packed with protein, rich in healthy fats, and comes together with a few pantry staples, making it the ultimate recipe to have in your back pocket. And my recipe? Well, it happens to be life changing. That's right, this Life Changing 10-Minute Tuna Salad is delicious, simple, and one of my favorite recipes year-round!
Ingredients
- 2 Cans or Jars Tuna packed in either oil or water
- 6 Cornichons chopped; or substitute two dill pickles
- 2 Stalks Celery diced
- ½ Red Onion finely chopped
- 3 Tablespoons Fresh Dill or 2 tablespoons of dried dill
- 2 Green Onions finely chopped
- 1 Lemon zested and juiced
- ½ Cup Mayonnaise or Greek Yogurt
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Pickle Juice saved from the cornichons or pickles
- Sea Salt to taste
- Black Pepper to taste
Instructions
- To make this easy tuna salad, start by draining the liquid from your can or jar of tuna.
- Add the tuna to a bowl and use a fork to mash the tuna finely.
- Finally, add your remaining ingredients to the bowl and toss to combine! Serve right away, or store any leftovers in an airtight container, in the fridge, for up to three days.
Did you make this recipe?
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in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
I made and ate your “Life changing tuna salad” but alas my life did not change. please advise.
I made this tonight. It came together wicked fast, and it was absolutely delish. As soon as I had a bite, I knew this will be a recipe that makes it into our regular rotation. Thank you so much for sharing this one, Nicole! I LOVE it.
This is definitely life changing, best Tina salad I’ve ever tasted. I love making this for a quick dinner. Thanks for a great recipe!
I’m so happy you enjoyed it, Nanette! Thank you so much for your review!
Such a great way to cook with tuna! thank you so much for sharing!!
You are so welcome, Harlow! Thank you so much for making this recipe!
I was a bit worried mixing this up for the first time because the ratio of tuna:vegetables:mayo/mustard seemed way off. I added a bit more mayo and a bit more pickle juice. This was very surprisingly good!! This recipe makes me realize how much I love a fresh and crunchy tuna salad. Next time I will also add 1 more can of tuna.
I’m so glad you gave it a shot and enjoyed it, Brandon! Thank you so much for making this recipe and for leaving such a kind review.
Hi! Do you happen to know the nutritional value of this salad?
All the best!
Hi Mattie! Unfortunately I do not provide nutritional information for my recipes, and you can read more about why here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
I love this and i dislike canned tuna.
I am so happy to hear that, Mallory! Thank you for your review!
This recipe is fresh and zesty. I make a batch every month and it’s my ho-to for work and snacking. I love this with multi grain chips, celery, sourdough bread and rice cakes. This is so versatile and every bite is super satisfying. Like, this is much much better than any deli or restaurant recipe.
Mary, I am so thrilled that you loved this recipe so much! Thank you so much for making it, and for leaving such a kind review!
Love this recipe…. add capers and I use both plain Greek Yogurt and mayo… great balance and I ‘feel’ it is more health 🙂
Yum! Those sound like delicious additions to this recipe, Tracy! Thank you so much for making it, and for leaving such a kind review!
I have made this tuna salad about five times and this recipe is hands down my favorite. I do use mayonnaise and I think that I always forget that there’s too much mayo for my liking in the recipe and I usually just add an extra can of tuna to balance it out. Great recipe overall otherwise.
Other notes. I’ve substituted red onion for shallot and it was good. I’ve tried fresh dill and dried, both are delicious, but you can taste the freshness if that is your preference.
Erica, I am so thrilled that you have enjoyed this recipe so much! Thank you so much for making it, for leaving such a kind review, and for all of your helpful notes! ☻