Tuna salad is a light and healthy comfort food made with simple ingredients in less than 10 minutes. Canned tuna is mixed with fresh parsley, dill, avocados, red onions and mayo.
Serve tuna salad in lettuce wraps, in a sandwich or use in your meal prep for a quick low carb lunch option.
Tuna salad has always been one of my favorite things to make for lunch. But growing up, we didn't get real fancy with it. You know, mayo, eggs, salt and pepper. Maybe a little mustard.
There's as many ways to prepare tuna salad as there are people making it, but this is the way I like it best.
It's my grown-up version that I know you will love too!
- Canned Tuna: Start out with a good quality canned tuna that's solid packed in water. I like to make sure it has the dolphin safe label.
- Fresh Herbs: I think fresh dill is absolutely the perfect herb for tuna salad, but feel free to use any herb you prefer. Dried dill can be substituted, make sure to adjust the amount accordingly.
- Mayo: Homemade mayonnaise is used in this recipe but you don't have to make your own. Just substitute with any mayo of your choice. You can also swap the mayo out for plain greek yogurt to make it even lighter!
- Avocados: Don't forget to buy your avocados in advance so they are ripe! The flesh should give a little when you press on it.
- Onions: If raw red onions are too strong for your taste, use chopped green onions for a milder flavor
How to make it
Putting this tuna salad together couldn't be easier so, let's dive straight into the details!
Dice the red onion, fresh herbs and avocado and place them in a medium sized mixing bowl. Drain the tuna and add it plus the mayo and dijon mustard and stir to combine. Taste to see if you'd like to adjust the ingredients or add salt and pepper. Chill at least 1 hour before serving.
What to serve it with
So what goes with tuna salad? Here are just a few ways that you can serve it.
- Meal prep: Make a healthy lunch by combining with slices of raw carrots and cucumber.
- Cold sandwich: Pile high between two slices of bread with lettuce and tomato.
- Hot sandwich: Place between two pieces of bread with sliced cheese and brown both sides in a skillet to create a tuna melt.
- Salad: Serve piled high on a bed of lettuce.
- Low carb wrap: Create lettuce wraps to make a low carb, gluten-free option.
- Low carb snack: Spoon on top of thick slices of cucumber and sprinkle toasted sesame seeds on top.
How to store and freeze
How long does tuna salad last? It will stay good for 3-5 days in the fridge in a covered container. You can also freeze it in a freezer safe container for up to 2 months. After it thaws out make sure to drain excess water before stirring.
Make sure to check out our tarragon chicken salad recipe too. It's a light and healthy version like this one!
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- 2 (5oz.) cans solid packed tuna (drained)
- 1 large ripe avocado (diced or mashed)
- ¼ cup mayonnaise
- ¼ cup red onion (diced)
- 1 teaspoon dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat leaf parsley
- salt and pepper to taste
- Place the ingredients in a mixing bowl and stir to combine. Add salt and pepper to taste if desired.
- Chill in fridge for at least one hour before serving. Store covered in the refrigerator up to 5 days.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
This recipe was originally posted in January 2019 and updated in March 2020 with new tips, tricks and ingredient substitutes.