The Best Healthy Tuna Salad

The best easy healthy tuna salad for a quick lunch!

I have always been such a fan of tuna salad! There’s sooo many ways to enjoy it! Straight out of the bowl with a fork, in a sandwich (or open-faced sandwich), as a tuna melt, on a salad, lettuce wrapped, lettuce cups or on crackers! The ways to enjoy it are truly endless!

I finally perfected how to make the most perfect tuna salad! It’s delicious, easy to make and made with clean ingredients. This tuna salad is dairy-free, gluten-free and grain-free! I love making a big batch for lunch on a Monday and then storing leftovers in the fridge to enjoy over the next day or two.

I love that the celery and onion give this tuna salad the most perfect crunch!! They also give it so much flavor!

Ingredients needed to make this tuna salad:

• canned wild-caught tuna: alwayssss opt for wild-caught fish!
• mayonnaise: (I always use the Primal Kitchen mayo, as I find it’s made with the cleanest ingredients).
• dijon mustard: because what’s tuna salad without some dijon mustard mixed in for flavor?!
• celery: for the best crunch (and a great way to sneak veggies in)!
• red onion: also for the crunch-factor and gives the tuna salad lots of flavor.
• lemon juice: love the flavor that it gives this tuna salad
• garlic: for flavor!!
• salt and pepper: adjust to your liking!

*I always link to the EXACT products I used and recommend 🙂

As I mentioned, this recipe is SO easy to make! You simply add all of the ingredients to a large bowl and mix to combine. Then you choose how you want to enjoy it!

The Best Easy Tuna Salad

• Author: Leah
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 - 4 servings 1x
• Category: lunch
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 cans wild-caught tuna (drained)
• 1/3 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup diced celery
• 3 tbsp diced red onion
• 1 tsp minced garlic
• pinch of salt & pepper

Instructions

1. Add the canned tuna (drained), mayonnaise, dijon mustard, lemon juice, celery, red onion, garlic, & a pinch of salt & pepper to a mixing bowl. Mix all the ingredients together until well combined.
2. Enjoy with bread (open faced or as a sandwich) or in lettuce cups or over crackers or cucumber.

Notes

Keep any leftovers stored in the refrigerator in an airtight container for up to three days.

Keywords: tuna salad, gluten-free, grain-free, lunch

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