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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
- Over a bed of dressed greens
- Stuffed in an avocado
- Folded into pita bread
- Spooned into a warm Tortilla
- Piled over a Rice Crisp
- Piled over Rye Crisp
- Piled over an English Muffin
- Over toasted Sourdough bread
- Make Tuna Melts!
Or eat it right out of the bowl!
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. 😉
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!
More recipes you may like
- 50 Healthy Lunch Ideas
- Egg Salad with Avocado and Dill
- Herby Chickpea Salad Sandwich
- Chicken Salad Sandwich with Tarragon
- Smashed Chickpea Avocado Sandwich
- Caprese Sandwich
Enjoy the Easy Delicious Tuna Salad!
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.
- 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)
- 3–4 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.
- 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).
- Stir in the mayo, starting light, adding more to desired creaminess.
- Add mustard.
- Add salt and pepper to taste. Add a pinch of cayenne if you like.
- 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 above!
This will keep 3 days in the fridge.
- 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
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