Got a can of tuna sitting in your pantry? You’re about to discover just how versatile this humble ingredient can be! From quick lunches to satisfying dinners, we’ve gathered 18 creative twists on the classic tuna salad that will transform your go-to recipe. Get ready to find your new favorite version—these delicious variations are sure to become regulars in your meal rotation.
Mediterranean Tuna Salad with Feta
Just when you need something fresh and satisfying, this Mediterranean tuna salad hits all the right notes. You get that perfect combo of protein-packed tuna, briny feta, and crisp veggies—it’s seriously easy to throw together for lunch or a light dinner. Honestly, once you try this version, you might not go back to your usual tuna salad.
Ingredients
– 2 cans (5 oz each) solid white tuna in water
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 1/4 cup chopped Kalamata olives
– 1/4 cup chopped cucumber
– 1/4 cup chopped cherry tomatoes
– 2 tbsp extra virgin olive oil
– 1 tbsp lemon juice
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
Instructions
1. Drain both cans of tuna thoroughly and transfer the tuna to a medium mixing bowl.
2. Use a fork to flake the tuna into small, even pieces.
3. Add 1/2 cup crumbled feta cheese to the bowl with the tuna.
4. Measure 1/4 cup chopped red onion and add it to the bowl.
5. Add 1/4 cup chopped Kalamata olives to the mixture.
6. Incorporate 1/4 cup chopped cucumber into the bowl.
7. Add 1/4 cup chopped cherry tomatoes to the other ingredients.
8. Pour 2 tbsp extra virgin olive oil over the salad ingredients.
9. Drizzle 1 tbsp lemon juice evenly across the mixture.
10. Sprinkle 1/2 tsp dried oregano over everything.
11. Season with 1/4 tsp black pepper.
12. Gently toss all ingredients together until well combined. Tip: For the best flavor, let the salad rest in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
13. Taste and adjust seasoning if needed before serving. Tip: If you prefer a creamier texture, you can mash a small portion of the tuna and feta together before mixing with the other ingredients.
14. Serve chilled or at room temperature. Tip: For an extra fresh touch, garnish with additional oregano or lemon zest right before serving. Outstanding texture comes from the contrast between the flaky tuna, creamy feta, and crunchy vegetables. The briny olives and sharp red onion balance the mild tuna beautifully. Try scooping it into lettuce cups or pita pockets for a handheld meal that feels extra special.
Avocado Tuna Salad with Lime Dressing
Very few lunches come together as quickly and satisfyingly as this vibrant avocado tuna salad. You’ll love how the creamy avocado blends perfectly with the flaky tuna, all brightened up with that zesty lime dressing. It’s the kind of meal that feels fancy but takes mere minutes to throw together.
Ingredients
– 2 cans (5 oz each) solid white tuna in water, drained
– 1 large ripe avocado, pitted and peeled
– 1/4 cup finely diced red onion
– 2 tbsp fresh lime juice
– 1 tbsp extra virgin olive oil
– 1/4 tsp salt
– 1/8 tsp black pepper
– 2 tbsp chopped fresh cilantro
Instructions
1. Drain both cans of tuna thoroughly and transfer to a medium mixing bowl.
2. Use a fork to flake the tuna into small, even pieces.
3. Add the diced red onion to the bowl with the tuna.
4. In a small separate bowl, whisk together the lime juice, olive oil, salt, and pepper until emulsified.
5. Pour the dressing over the tuna mixture and stir gently to combine.
6. Add the avocado to the bowl and mash lightly with a fork, leaving some chunks for texture.
7. Fold the avocado into the tuna mixture until evenly distributed.
8. Stir in the chopped fresh cilantro until just incorporated.
9. Taste and adjust seasoning if needed, adding more salt or lime juice as desired.
Just look at that beautiful green-speckled mixture—the creaminess from the avocado makes this tuna salad incredibly rich without any mayo. The lime dressing cuts through the richness with a bright, tangy kick that keeps each bite refreshing. Try serving it in lettuce cups for a low-carb option, or pile it high on toasted whole grain bread for the ultimate satisfying lunch.
Curry-Spiced Tuna Salad with Raisins
Aren’t you tired of the same old tuna salad? This curry-spiced version with sweet raisins will totally change your lunch game. It comes together in minutes but tastes like you spent hours in the kitchen.
Ingredients
– 2 (5 oz) cans solid white tuna in water
– 1/2 cup mayonnaise
– 1/4 cup finely chopped celery
– 1/4 cup raisins
– 2 tbsp finely chopped red onion
– 1 tbsp fresh lemon juice
– 1 tsp curry powder
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Drain both cans of tuna thoroughly in a colander, pressing out excess liquid with the back of a spoon.
2. Transfer the drained tuna to a medium mixing bowl and flake it with a fork until no large chunks remain.
3. Add mayonnaise, celery, raisins, red onion, lemon juice, curry powder, salt, and black pepper to the bowl.
4. Mix all ingredients together gently with a spatula until well combined, being careful not to overmix and break down the tuna texture too much.
5. Taste the mixture and adjust seasoning if needed, though the measurements are designed to be perfectly balanced.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
So creamy with little bursts of sweetness from the raisins, this tuna salad makes amazing sandwiches on crusty bread. The curry adds warmth without being overwhelming, and it’s fantastic stuffed in pita pockets or served over crisp greens for a lighter option.
Classic Tuna Nicoise Salad
Oh, you know those days when you want something fresh but still satisfying? This Classic Tuna Niçoise Salad is your answer—it’s packed with vibrant flavors and textures that make lunch feel special without any fuss. Originally from the French Riviera, it’s a no-cook wonder that comes together in minutes.
Ingredients
– 2 large eggs
– 8 ounces baby potatoes
– 4 ounces green beans, trimmed
– 1 (5-ounce) can solid white tuna in water, drained
– 1 head romaine lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/4 cup Niçoise olives
– 2 tablespoons extra virgin olive oil
– 1 tablespoon red wine vinegar
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Place the eggs in a small saucepan and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then immediately remove the pan from heat, cover, and let stand for 10 minutes.
3. Transfer the eggs to a bowl of ice water and let cool for 5 minutes to stop the cooking process.
4. Peel the eggs and slice them in half lengthwise.
5. Add the baby potatoes to a medium pot and cover with cold water.
6. Bring to a boil over high heat and cook for 12–15 minutes, or until easily pierced with a fork.
7. Use a slotted spoon to remove the potatoes, then add the green beans to the same boiling water.
8. Blanch the green beans for 3 minutes until bright green and crisp-tender.
9. Drain the green beans and immediately plunge them into ice water to lock in their color.
10. Halve the cooked potatoes and arrange them on a large platter with the romaine lettuce, cherry tomatoes, and Niçoise olives.
11. Flake the drained tuna over the salad and place the halved eggs on top.
12. Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl until emulsified.
13. Drizzle the dressing evenly over the salad just before serving.
Perfect for a light lunch or easy dinner, this salad delivers a satisfying crunch from the greens and beans, balanced by the creamy eggs and briny olives. Try serving it with crusty bread to soak up every bit of the tangy dressing—it’s a meal that feels fancy but couldn’t be simpler to pull together.
Spicy Sriracha Tuna Salad Wrap
Ugh, you know those days when you need something quick, satisfying, and with a little kick? This spicy tuna salad wrap is your new go-to lunch that comes together in minutes and delivers big flavor. It’s perfect for a no-fuss meal that still feels special and delicious.
Ingredients
– 2 (5 oz) cans solid white tuna in water, drained
– 1/4 cup mayonnaise
– 2 tbsp Sriracha sauce
– 1/4 cup finely diced red onion
– 1/4 cup finely diced celery
– 1 tbsp fresh lime juice
– 4 large flour tortillas
– 2 cups shredded iceberg lettuce
Instructions
1. Place the drained tuna into a medium mixing bowl.
2. Add the mayonnaise, Sriracha sauce, diced red onion, diced celery, and fresh lime juice to the bowl.
3. Use a fork to mix all ingredients until well combined and the tuna is flaked evenly. (Tip: For the best texture, mix gently to avoid mashing the tuna into a paste.)
4. Lay one flour tortilla flat on a clean work surface.
5. Spread one-quarter of the tuna salad mixture evenly over the center of the tortilla, leaving a 1-inch border around the edges.
6. Top the tuna salad with 1/2 cup of shredded iceberg lettuce.
7. Fold the bottom edge of the tortilla up over the filling.
8. Fold the left side of the tortilla inward over the filling.
9. Roll the tortilla tightly from the bottom to the top to form a wrap. (Tip: Don’t overfill the wrap, or it may be difficult to roll and could tear.)
10. Repeat steps 4 through 9 with the remaining tortillas, tuna salad, and lettuce.
11. Slice each wrap in half diagonally before serving. (Tip: Use a sharp serrated knife for a clean cut that won’t squish the wrap.)
Very satisfying, the creamy, spicy tuna pairs perfectly with the cool, crisp lettuce, all wrapped up in a soft tortilla. For a fun twist, try serving these wrap halves upright in a cup or basket for easy grabbing—they’re great for picnics or a quick desk lunch.
Southwest Tuna Salad with Black Beans
Veggie-packed and protein-rich, this Southwest tuna salad comes together in minutes when you need something satisfying. You’ll love the zesty lime kick against the creamy avocado and hearty black beans. It’s perfect for meal prep or a quick lunch that actually fills you up.
Ingredients
– 2 cans (5 oz each) solid white tuna in water, drained
– 1 can (15 oz) black beans, rinsed and drained
– 1 large avocado, diced
– 1/2 cup corn kernels (fresh, frozen, or canned)
– 1/4 cup red onion, finely diced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/2 tsp ground cumin
– 1/4 tsp chili powder
– 1/4 tsp salt
Instructions
1. Drain both cans of tuna thoroughly by pressing the lids against the fish and pouring out all liquid.
2. Flake the drained tuna with a fork in a medium mixing bowl until no large chunks remain.
3. Rinse the black beans in a colander under cold running water for 30 seconds to remove excess sodium.
4. Add the rinsed black beans to the bowl with the tuna.
5. Dice the avocado into 1/2-inch pieces and immediately add to the bowl to prevent browning.
6. Add the corn kernels to the mixture.
7. Finely dice the red onion until pieces are about 1/4-inch in size.
8. Chop the fresh cilantro, including tender stems, until you have 1/4 cup packed.
9. Add the diced red onion and chopped cilantro to the bowl.
10. Squeeze 2 tablespoons of fresh lime juice directly over the ingredients.
11. Drizzle 1 tablespoon of olive oil over the mixture.
12. Sprinkle 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon salt evenly over the salad.
13. Gently fold all ingredients together with a spatula until just combined, being careful not to mash the avocado.
14. Taste and adjust seasoning if needed, then serve immediately or chill for up to 2 hours.
Extra creamy from the avocado and packed with Southwest flavors, this tuna salad stays moist without mayonnaise. The black beans add wonderful texture against the flaky tuna, while the lime brightens everything up. Try serving it in lettuce cups, stuffed in pita pockets, or as a topping for baked sweet potatoes for a complete meal.
Crunchy Apple and Tuna Salad
Haven’t you been craving something fresh and satisfying that comes together in minutes? This crunchy apple and tuna salad is that perfect lunch solution when you want something light yet filling. You’ll love how the crisp apples play against the tender tuna in every bite.
Ingredients
– 2 cans (5 oz each) chunk light tuna in water, drained
– 1 large crisp apple, cored and diced
– 1/2 cup plain Greek yogurt
– 1/4 cup finely chopped celery
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh dill
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Drain both cans of tuna thoroughly by pressing the lids against the tuna to remove excess liquid.
2. Core the apple and dice it into 1/4-inch pieces to ensure even distribution throughout the salad.
3. Place the drained tuna in a medium mixing bowl and flake it with a fork until no large chunks remain.
4. Add the diced apple, Greek yogurt, chopped celery, and fresh lemon juice to the bowl.
5. Sprinkle in the chopped dill, garlic powder, black pepper, and salt.
6. Gently fold all ingredients together until fully combined, being careful not to overmix and crush the apple pieces.
7. Taste the salad and adjust seasoning if needed, remembering that flavors will meld as it chills.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to develop.
Making this salad ahead actually improves the texture as the apples soften slightly while maintaining their crunch. The combination of cool, creamy yogurt with the bright lemon and fresh dill creates a refreshing contrast to the savory tuna. Try serving it in lettuce cups or as a filling for whole wheat wraps for an extra satisfying meal.
Egg and Tuna Salad on Sourdough
Craving something satisfying but don’t want to spend hours in the kitchen? You’ve come to the right place. This egg and tuna salad on sourdough is the perfect quick lunch that feels both comforting and fresh.
Ingredients
– 2 large eggs
– 1 (5 oz) can solid white tuna in water, drained
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– 1/4 cup finely chopped celery
– 2 tbsp finely chopped red onion
– 1 tbsp fresh lemon juice
– 1/4 tsp black pepper
– 4 slices sourdough bread
– 1 tbsp unsalted butter
Instructions
1. Place 2 large eggs in a small saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat.
3. Once boiling, immediately remove the saucepan from heat, cover, and let stand for 10 minutes.
4. Transfer the eggs to a bowl of ice water and let cool for 5 minutes to stop the cooking process.
5. Peel the eggs and chop them into 1/4-inch pieces.
6. In a medium bowl, combine the chopped eggs with 1 (5 oz) can of drained tuna.
7. Add 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1/4 cup chopped celery, 2 tbsp chopped red onion, 1 tbsp lemon juice, and 1/4 tsp black pepper.
8. Gently fold all ingredients together until just combined—be careful not to overmix or the tuna will become pasty.
9. Heat a large skillet or griddle over medium heat.
10. Spread 1 tbsp unsalted butter evenly on one side of each of the 4 sourdough bread slices.
11. Place 2 bread slices buttered-side down in the hot skillet.
12. Toast for 2-3 minutes until golden brown and crisp.
13. Flip the bread and toast the other side for another 2-3 minutes until equally golden.
14. Remove the toasted bread and repeat with the remaining 2 slices.
15. Divide the egg and tuna salad mixture evenly between 2 slices of toasted sourdough.
16. Top with the remaining 2 slices of toast to form sandwiches.
Buttery, crisp sourdough gives way to a creamy, textured filling where the bright lemon cuts through the rich tuna. For a fun twist, try serving it open-faced with extra fresh dill or sliced avocado on the side—it’s equally delicious deconstructed.
Caesar Tuna Salad with Parmesan
Very few lunches beat a classic Caesar salad, but when you add protein-packed tuna and nutty Parmesan, it becomes a meal you’ll crave weekly. This Caesar tuna salad comes together in minutes but feels fancy enough for guests. You get that perfect balance of creamy, salty, and fresh in every bite.
Ingredients
– 2 (5 oz) cans solid white tuna in water, drained
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp Worcestershire sauce
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
– 1 large head romaine lettuce, chopped
– 1/2 cup croutons
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it with a fork until no large chunks remain.
2. Add mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper to the bowl with tuna.
3. Mix all ingredients thoroughly until fully combined and creamy.
4. Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
5. Spoon the tuna mixture over the bed of romaine lettuce.
6. Top the salad evenly with croutons right before serving to maintain their crunch.
My favorite thing about this salad is how the creamy tuna contrasts with the crisp romaine and crunchy croutons. The Parmesan adds a salty depth that makes this feel far from ordinary. Try serving it in lettuce cups for a low-carb option or stuffing it into pita pockets for an easy lunch on the go.
Honey Mustard Tuna Salad Lettuce Wraps
Aren’t you tired of the same old lunch routine? These honey mustard tuna salad lettuce wraps are the perfect solution when you need something fresh, fast, and satisfying. You’ll love how the sweet and tangy flavors come together in minutes.
Ingredients
– 2 cans (5 oz each) solid white tuna in water, drained
– 1/4 cup plain Greek yogurt
– 2 tbsp Dijon mustard
– 1 tbsp honey
– 1/2 cup finely chopped celery
– 1/4 cup finely chopped red onion
– 1 tbsp fresh lemon juice
– 1/4 tsp black pepper
– 8 large butter lettuce leaves
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it with a fork until no large chunks remain.
2. Add the Greek yogurt, Dijon mustard, honey, chopped celery, chopped red onion, fresh lemon juice, and black pepper to the bowl.
3. Mix all ingredients thoroughly until well combined and the tuna is evenly coated with the dressing.
4. Taste the mixture and adjust seasoning if needed, though the flavors should be balanced from the measured ingredients.
5. Rinse the butter lettuce leaves under cold water and pat them completely dry with paper towels.
6. Arrange the dried lettuce leaves on a serving plate or cutting board.
7. Spoon approximately 1/4 cup of the tuna salad mixture into the center of each lettuce leaf.
8. Fold the sides of the lettuce leaves over the filling to create wraps that are easy to handle.
9. Serve immediately or refrigerate for up to 2 hours before serving.
Everything comes together in these crisp lettuce cups with the perfect balance of creamy, crunchy, sweet, and tangy. Enjoy them as a light lunch or cut them into smaller pieces for appetizers at your next gathering.
Lemon-Dill Tuna Pasta Salad
Ready for a pasta salad that’s both refreshing and satisfying? You’ll love this lemon-dill tuna pasta salad—it’s bright, herby, and perfect for a quick lunch or easy dinner. It comes together in no time and feels like a fresh twist on a classic.
Ingredients
– 8 oz rotini pasta
– 2 (5 oz) cans solid white tuna in water, drained
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh dill
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tender but still firm).
3. Drain the pasta in a colander and rinse under cold running water for 1 minute to stop the cooking process and cool it completely.
4. In a large mixing bowl, combine the mayonnaise, Greek yogurt, fresh lemon juice, chopped dill, garlic powder, black pepper, and salt, whisking until smooth and well blended.
5. Flake the drained tuna with a fork into the bowl with the dressing, stirring gently to incorporate evenly.
6. Add the cooled, drained pasta to the tuna and dressing mixture, folding carefully with a spatula until everything is evenly coated.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Keep this salad in mind for picnics or packed lunches—it’s creamy yet light, with a zesty lemon punch and the fresh, grassy notes of dill. Try serving it in lettuce cups or with a side of crisp cucumber slices for extra crunch.
Greek Tuna and Chickpea Salad
Perfect for those busy days when you want something healthy but don’t want to spend hours in the kitchen. This Greek tuna and chickpea salad comes together in minutes and delivers big Mediterranean flavors. You’ll love how satisfying it is while still feeling light and fresh.
Ingredients
- 2 (5 oz) cans solid white tuna in water, drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and halved
- 2 tbsp fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 oz feta cheese, crumbled
Instructions
- Place the drained tuna in a large mixing bowl and flake it with a fork until broken into small pieces.
- Add the rinsed chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, and halved Kalamata olives to the bowl with the tuna.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined.
- Pour the dressing over the tuna and vegetable mixture, then add the chopped parsley.
- Gently toss everything together until all ingredients are evenly coated with the dressing.
- Fold in the crumbled feta cheese, being careful not to overmix so the feta maintains some texture.
- Let the salad sit for 5 minutes at room temperature to allow the flavors to meld together.
- Serve immediately or refrigerate for up to 2 hours before serving for best texture.
Keep in mind that the chickpeas add a wonderful creamy texture that complements the flaky tuna perfectly. The briny olives and tangy feta create a flavor combination that’s both refreshing and satisfying. Try serving it in lettuce cups for a low-carb option or with pita chips for some extra crunch.
Smoky Chipotle Tuna Salad
Gosh, you know those days when you want something satisfying but don’t want to spend hours in the kitchen? This smoky chipotle tuna salad comes together in minutes and delivers that perfect balance of creamy, spicy, and smoky flavors you crave.
Ingredients
– 2 (5 oz) cans solid white albacore tuna in water
– 1/3 cup mayonnaise
– 1/4 cup finely diced red onion
– 1/4 cup finely diced celery
– 2 tbsp chopped fresh cilantro
– 1-2 tbsp adobo sauce from canned chipotles
– 1 tbsp fresh lime juice
– 1/2 tsp ground cumin
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Drain both cans of tuna thoroughly using a fine mesh strainer.
2. Transfer the drained tuna to a medium mixing bowl.
3. Add mayonnaise to the bowl with the tuna.
4. Use a fork to break up the tuna and combine it with the mayonnaise until evenly mixed.
5. Add the diced red onion and celery to the tuna mixture.
6. Stir in the chopped fresh cilantro.
7. Measure 1 tablespoon of adobo sauce from canned chipotles and add it to the bowl.
8. Squeeze 1 tablespoon of fresh lime juice directly into the mixture.
9. Sprinkle in the ground cumin, garlic powder, black pepper, and salt.
10. Mix all ingredients thoroughly until well combined and creamy.
11. Taste the mixture and add another tablespoon of adobo sauce if you prefer more heat.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Every bite delivers that wonderful contrast between the creamy tuna base and the smoky chipotle kick. The crisp celery and onion add just enough crunch to keep things interesting. Try it stuffed in ripe avocado halves or as a bold sandwich filling that will make your lunch anything but ordinary.
Herbed Quinoa and Tuna Power Salad
Zesty doesn’t even begin to cover how fresh and satisfying this herbed quinoa and tuna power salad is. You’re going to love how it comes together for a quick, protein-packed lunch that actually keeps you full. It’s the perfect make-ahead meal for your busy week.
Ingredients
– 1 cup quinoa
– 2 cups water
– 1/4 tsp salt
– 2 (5 oz) cans tuna, drained
– 1/2 cup chopped cucumber
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh dill
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 1/2 tsp black pepper
Instructions
1. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove the natural bitter coating.
2. Combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon salt in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan.
4. Simmer the quinoa for 15 minutes until all the water is absorbed and the grains are translucent with little white rings.
5. Remove the saucepan from heat and let the quinoa stand covered for 5 minutes to finish steaming and become fluffy.
6. Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool completely to room temperature, which prevents the salad from becoming mushy.
7. In a large mixing bowl, combine 2 drained cans of tuna, 1/2 cup chopped cucumber, 1/4 cup chopped red onion, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh dill.
8. Add the completely cooled quinoa to the bowl with the tuna and vegetable mixture.
9. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1/2 teaspoon black pepper until well combined.
10. Pour the dressing over the quinoa and tuna mixture and toss gently until everything is evenly coated.
11. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
But the best part is how the fluffy quinoa soaks up that bright lemon dressing while the crisp cucumber adds refreshing crunch. The fresh herbs really shine through, making each bite taste garden-fresh. Try serving it in lettuce cups or stuffed into pita pockets for a fun lunch twist.
Conclusion
From quick lunches to elegant meals, these 18 tuna salad variations prove this classic can be endlessly reinvented. We hope you find new favorites to add to your rotation! Try them out, then share which recipes you loved in the comments below. Don’t forget to pin this roundup on Pinterest to save it for later.
