Tuna Salad

This easy Tuna Salad recipe teaches you how to turn regular old canned tuna into an irresistible snack or meal! Made with crunchy celery, sharp red onion, creamy avocado and more, this 10-minute dish will become an instant family favorite. Low-carb, paleo, keto and Whole30 compliant.

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Updated July 2022

Healthy Tuna Salad With Avocado

There’s so much you can do with a creamy tuna fish salad, from stuffing it into lettuce wraps to using it as a dip for crackers or veggies. Our family enjoys this classic dish at least once a week! It’s so easy to make with a handful of basic ingredients, and it’s great for taking on the go.

Whenever we have to whip up some packed school or work lunches during a busy morning, we’ll throw together a few tuna salad sandwiches, toss an ice pack into the lunchboxes and go about my day. Nothing beats a nutritious meal that’s made in minutes with no cooking required. Especially when it tastes like a creamy, tangy, savory pick-me-up!

What You’ll Need

The wholesome ingredients listed below make this diet-friendly dish possible. Scroll down to the recipe card to see the specific amounts you’ll need.

• Canned Tuna: This wild and sustainably pole and line caught Albacore tuna in water is my go-to, but you can use your favorite canned tuna in oil or water. Just don’t forget to drain the liquid from each can.
• Celery: Diced.
• Red Onion: Finely chopped.
• Ripe Avocado: Cut into small chunks.
• Chopped Fresh Parsley and Dill
• Kosher Pickles or Capers: Finely chopped. The lemony brine is the secret to the best Tuna Salad!
• Keto/Whole30-Compliant Mayonnaise: Primal Kitchen is a good brand if you’d like to go the store-bought route, but I highly recommend making Homemade Whole30 Mayonnaise instead – it only takes a few minutes! If you’re not Whole30, paleo or keto, feel free to swap out the mayo for plain Greek yogurt.
• Dijon Mustard
• Lemon Juice: Freshly squeezed.
• Fine Sea Salt: Or pink salt, added to taste.
• Freshly Cracked Black Pepper: To taste.

How to Make Tuna Salad

Once you’ve rounded up your ingredients, you’re pretty much halfway there! Follow the simple steps below to finish the job.

1. Drain Tuna: Open each can of tuna and drain them well. To ensure that all of the liquid is drained, dump the tuna in a colander and set it over a large bowl for a few minutes while you chop up the vegetables.
   Prep Veggies: Chop the celery, onion, avocado, parsley, dill and pickles / capers.
2. Combine Ingredients: Add the drained tuna, chopped veggies, mayo, Dijon mustard, fresh lemon juice, salt and black pepper to a large bowl and use a fork or spoon to toss and combine.
3. Season: Taste the mixture and add more salt, pepper and/or Dijon mustard as desired.
4. Serve or Chill: You can eat your tuna salad straight out of the bowl or cover it and chill it in the fridge for 1 hour before you enjoy it.

Tips for Success

Anyone can make a flawless tuna fish salad. Use these tips and tricks to your advantage!

• Pick a Ripe Avocado: It’s best to select an avocado that gives a little when you press on it with the tip of your finger. If it feels too firm, it needs more time to ripen. If it’s too soft, avoid it altogether. You could also peel up the stem to check the interior color – if it’s green, it’s good to go.
• Drain the Tuna Thoroughly: No one wants a watery tuna salad. Take the time to drain out all the liquid from your canned tuna for optimal results.
• Chill If Not Serving Immediately: While tuna salad can be served at room temperature, many people prefer it cold. If you’re not enjoying it right away, you’ll have to cover and refrigerate it to preserve its freshness.

Mix-Ins & Variations

This creamy salad is super easy to customize. Here are some mouthwatering additions and substitutions to try:

• Swap the Chopped Pickles for Capers
• Add Sliced Green Onion
• Use Canned Salmon Instead of Tuna
• Add Sliced Cherry Tomatoes
• Add Chopped Hard-Boiled Eggs
• Swap Out the Parsley for more Dill or Another Desired Herb
• Add Chopped Cucumbers
• Add Sweet Pickle Relish

Ways to Serve Tuna Salad

Let’s go over some of the tempting ways you can enjoy your tuna salad. Bon appetit!

• Make Tuna Stuffed Avocado Cups
• Mix It Into Pasta Salad
• Use This Keto Bread to Make Tuna Salad Sandwiches
• Stuff It Into Lettuce Wraps
• Make Tuna Stuffed Tomatoes
• Spread It Onto Toast
• Use It as a Dip
• Make a Tuna Casserole
• Wrap It Into Burritos

Storage Instructions

Keep your tuna salad refrigerated in an airtight container for up to 3 days. Don’t let it sit out at room temperature for longer than 4 hours at any point.

Does This Freeze Well?

Tuna salad doesn’t do too well in the freezer, especially if it’s made with mayonnaise. The oils will separate from the mixture and leave you with a soggy dish.

More Wholesome Seafood Dishes

• Tilapia and Kale Slaw Tacos
• Air Fryer Salmon Salad
• Zucchini Noodles With Pan-Seared Shrimp

5 from 5 votes

Print

Tuna Salad

Prep Time

10 mins

Total Time

10 mins

 

This easy Tuna Salad recipe teaches you how to turn regular old canned tuna into an irresistible snack or meal! Made with crunchy celery, sharp red onion, creamy avocado and more, this 10-minute dish will become an instant family favorite. Low-carb, paleo, keto and Whole30 compliant. 

Course: Salad

Cuisine: American

Keyword: healthy tuna salad, how to make tuna salad, tuna with avocado salad

Servings: 4

Calories: 367 kcal

Author: Kelly

Ingredients

• 10 ounce (two 5-ounce) cans of tuna in water drained well
• 1 small celery stalk (about 1/4 cup) finely diced
• 1 tablespoon red onion finely diced
• 1/4 ripe avocado finely chopped
• 1 tbsp fresh parsley finely chopped
• 1 tsp fresh dill finely chopped
• 1 tsp finely chopped Kosher pickles or capers
• 1/4 cup Keto / Whole30 compliant mayonnaise , homemade or Primal Kitchen (can also sub with Greek yogurt if not Whole30, Paleo or keto)
• 2 tsp Dijon Mustard
• 2 teaspoon fresh lemon juice
• fine sea salt or pink salt and freshly cracked black pepper to taste

Instructions

1. Open the can of tuna and drain well. To ensure that all the liquid is drained, you can dump the tuna in a colander and drain over a large bowl for a few minutes while you chop the vegetables.

2. Prep and chop all the vegetables and herbs: celery, onion, avocado, parsley, dill and pickles / capers.

3. Add the drained tuna, chopped veggies and herbs, mayo, Dijon, fresh lemon, salt and black pepper to a large bowl and use a fork or spoon to toss and combine.

   Taste and adjust seasonings by adding more salt, pepper and Dijon mustard to taste.

   

4. You can eat it straight out of the bowl or chill in the fridge for at least 1 hour.

   Cover with plastic wrap or store in an airtight container with a lid and refrigerate for 1 hour or up to 3 days.

   

5. Serve over a salad, in lettuce wraps or stuffed in avocados for a Whole30, Paleo or Low Carb version. If your diet permits, you can also make tuna salad sandwiches or tuna melts with your favorite keto bread.

   

Recipe Video

Recipe Notes

How to store:

Keep your tuna salad refrigerated in an airtight container for up to 3 days. Don't let it sit out at room temperature for longer than 4 hours at any point.

Nutrition Facts

Tuna Salad

Amount Per Serving (1 g)

Calories 367 Calories from Fat 261

% Daily Value*

Fat 29g45%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 25g50%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.