Here’s the tastiest recipe for easy, 10-Minute Tuna Salad – with a few variations, that can be served over rice crisps, salad greens, in tortillas or pita bread or in sprouted bread.
Here's the tastiest recipe for easy, 10-Minute Tuna Salad - with a few variations, that can be served over rice crisps, salad greens, in tortillas or pita bread or in sprouted bread. 
Very little grows on jagged rock. Be ground. Be crumbled, so wildflowers will come up where you are. ~Rumi

Here is the simplest of recipes for Tuna Salad that can be made in about 10 minutes. One of the easiest meals on the blog, it’s made with pantry ingredients, but still has so much flavor!

What I love about this Tuna Salad recipe is how versatile it is based on what you have!  You can make it sassy and spicy with cilantro and jalapeno, or keep it more well mannered- up to you. 🙂

Ingredients in Tuna Salad

  •  Good Quality Canned Tuna- packed in water or olive oil– albacore is nice here.
  •  red onion or green onion
  • fresh herbs- cilantro, parsley, dill, basil, or tarragon- use what you have
  • pickles or capers
  • pickle juice or caper juice
  • mayo or vegan mayo
  • whole grain mustard
  • salt and pepper
  • lemon or lime zest (optional)
  • optional additions- jalapeno, cucumber, celery, radishes

 Ways to Serve Tuna Salad

  1. Over a bed of dressed greens
  2. Stuffed in an avocado
  3. Folded into pita bread
  4. Spooned into a warm Tortilla
  5. Piled over a Rice Crisp
  6. Piled over Rye Crisp
  7. Piled over an English Muffin
  8. Over toasted Sourdough bread
  9. Make Tuna Melts!

Here's the tastiest recipe for easy, 10-Minute Tuna Salad - with a few variations, that can be served over rice crisps, salad greens, in tortillas or pita bread or in sprouted bread. 

Or eat it right out of the bowl!

Here's the tastiest recipe for easy, 10-Minute Tuna Salad - with a few variations, that can be served over rice crisps, salad greens, in tortillas or pita bread or in sprouted bread. 

Make a Tuna Melt

Toast some bread (or use a rice crisp) then pile on some tuna salad, add a few slices of tomato, a pinch of salt and pepper, cover with a slice of cheese ( I like pepper jack) and place it in the oven or toaster oven, at 375F until heated through and cheese is melty.

A lowly can of tuna becomes a delicious meal for two. 😉

Tuna salad in a tortilla with jalapeno and cilantro

On the home front: We are almost done with our wedding catering season … just 5 more weddings to go. Whew! One of the hardest things in the restaurant and catering business, for me, has always been managing stress and the pressure that comes with this kind of work. I often find myself daydreaming about working in a flower shop or being a barista in a cafe!

In fact, once, when I had Mizuna Restaurant, in a moment of temporary insanity – overwhelmed, tired and stressed to the max, I walked out and actually applied for a job at a local florist.

Never mind that I already had a job, a full-blown business with 30-ish employees and that I had absolutely no idea how to arrange flowers– somehow all of this slipped my mind.

I saw the “now hiring” sign, walked in, and filled out an application. They asked me to make a sample floral bouquet, which I did.

Well, I thought it looked good. 😂

It was the kind of bouquet you would make if you were 5 years old.  A bunch of different colored, multi-length flowers in a vase, all willy nilly, messy and wild. Needless to say, I did not get the job!

But to this day, every time I think of that moment, placing those flowers in the vase, pretending to be a florist,  I  laugh hysterically.  I still feel embarrassed. Talk about wanting to escape your life!

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Here's the tastiest recipe for easy, 10-Minute Tuna Salad - with a few variations, that can be served over rice crisps, salad greens, in tortillas or pita bread or in sprouted bread. 

Easy 10-Minute Tuna Salad


Description

Here’s the tastiest recipe for Easy 10-Minute Tuna Salad that can be served over rice crisps, salad greens, in tortillas or pita bread or in sprouted bread.


Ingredients

Units Scale
  • 5-ounce can of Tuna ( albacore is nice), drained
  • 1/4 cup finely chopped red onion or scallions
  • 1/4 cup chopped herbs- dill, tarragon, cilantro, parsley, or basil, etc.
  • 1 tablespoon capers (or sub 2 tablespoons finely diced pickle)
  • 1 tablespoon caper juice (or pickle juice)
  • 34 tablespoons mayo, veganaise, or sub olive oil
  • 2 teaspoons whole-grain mustard
  • salt, pepper and optional cayenne to taste
  • Optional Additions: chopped celery, cucumber, radish, jalapeno, lemon or lime zest

Serve over dressed salad greens, rice crisp, rye crisp, in a warm pita, or tortilla, over sourdough toast, or in an avocado.

Garnish with microgreens, herbs, or avocado. Or make a tuna melt- see recipe post.


Instructions

  1. Place the drained tuna in a medium bowl and shred it apart with a fork. Add the onion, herbs, capers, caper juice, and give a good mix. Add any optional additions listed above (not more than 1/2 cup).
  2. Stir in the mayo, starting light, adding more to desired creaminess.
  3. Add mustard.
  4. Add salt and pepper to taste. Add a pinch of cayenne if you like.
  5. Serve over dressed salad greens, rice crisp, rye crisp, in a warm pita, or tortilla, over sourdough toast, or in an avocado.
  6. Garnish with microgreens, herbs, or avocado. Or make a tuna melt- see recipe post above!

Notes

This will keep 3 days in the fridge.

Nutrition

  • Serving Size: ¾ cup, made with mayo ( just the salad)
  • Calories: 276
  • Sugar: 2.6 g
  • Sodium: 575.2 mg
  • Fat: 18.2 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 6 g
  • Fiber: 1.3 g
  • Protein: 21.4 g
  • Cholesterol: 44.8 mg

Keywords: best tuna salad, easy tuna salad recipe, tuna salad, Mexican tuna salad, spicy tuna salad, tuna salad sandwich, best tuna salad, tuna salad with cilantro, tuna salad recipe,

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Comments

  1. Could you comment with the ingredient amounts for the original recipe that had radishes, jalapeños, etc.! I loved that one!

    1. Hi Danielle- I’m kind of laughing to myself, because I thought when I changed this that no one would notice! Original was made wittout the capers, plus 1/2 cup chopped radishes, and 1-2 teaaspoons chopped jalapeno and 1/4 fresh cilantro.

  2. Half of the ingredients are omitted from the instructions. Wouldn’t it just be easier to say “Combine everything” ?

  3. I just made this recipe, it was great. I too put it in an avacado. I made one batch with tuna and another batch with canned pink wild salmon. Both were great. I did not use mayo but I did use olive oil and a tablespoon of lime crema.

  4. So delicious and full of veggies. I’ve always enjoyed tuna fish salad but I think of this as an elevated tuna fish salad. I made this into a wrap with guacamole, watercress, alfalfa sprouts, and cherry tomatoes! So yummy! Thanks again!

  5. I love this fresh take on boring tuna salad. Prepped this for lunches this week. Love the radishes. Thank you!

  6. This is so delicious. Nice heat, and I love all the extra flavors and textures. I made it a few days ago, my boyfriend is already begging me to make it again. Thank you!

  7. Sylvia- this was so good!!!I used the olive oil instead of the mayo and served in an avocado, Yummy – such fresh flavors- definitely an upgrade to the usual tuna salad. Thank you for your creativity!!

  8. Hi there,

    I’ve newly been introduced to your site, and I have to say that I made this tuna salad for my supper tonight and it was so good, I placed it into a whole wheat pita and just consumed it, don’t even think I spoke to anyone. It was absolutely delicious.

    Thank you for your creativity,

    Donna

  9. this tuna salad looks delicious, loving all the different ways it can be eaten. definitely need to recreate the recipe!

  10. Wow that isn’t your Mom’s Tuna salad—or the tuna salad I learned in 8th grade home economics.
    That is one power house tuna salad that is quite elegant. I hear you about the day dreaming of a less stressful job. I have a job that if I err I can screw up someone’s life. So I have tried to remember when I worked other jobs that weren’t so dicey, what did that feel like. But then I was self employed- that’s a different kind of stress–or I worked for corporate American where my one simple program could choke up the entire northwest telephone processing system. So what would it be like to work in a flower shop or a book store????

  11. I love crunch in my tuna (carrots especially). I could eat it everyday!
    I posted an avocado tonnato today.
    Great minds think alike!

  12. Yum! I love when a “clean out the pantry” kind of meal turns into something spectacular! And what a funny story about the florist shop. I would have made a messy arrangement too. It’s rustic, right?

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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