Healthy Tuna Salad Recipe

A plate with crackers and a serving of tuna salad, surrounded by herbs, a lemon wedge, pickles, and bread on a white surface.

5 from 3 votes

I love this herby lemon Healthy Tuna Salad because it’s quick to make and full of texture. The creamy dressing, crisp celery, and tangy pickles come together in the best way. It’s perfect for sandwiches, wraps, or lettuce cups.

Prep Time15

Total Time15

Course: Lunch, Main Course, Salad

Cuisine: American

Keyword: healthy tuna salad recipe

Servings: servings

Calories: 221kcal

Author: Lena Gladstone

Ingredients

2 cans tuna 5-ounce cans, drained
⅓ cup mayonnaise up to ½ cup to taste
1½ teaspoons Dijon mustard
1 tablespoon fresh lemon juice freshly squeezed
1 tablespoon lemon zest
1 stalk celery finely chopped
¼ cup cornichons finely chopped (or your favorite pickles)
2 tablespoons red onion finely chopped
2 tablespoons fresh chives finely chopped
2 tablespoons fresh dill finely chopped
2 tablespoons fresh tarragon finely chopped
½ teaspoon kosher salt plus more to taste

Instructions

Drain the tuna well and add it to a medium mixing bowl. Flake it with a fork until it reaches your preferred texture.
Add the mayonnaise, Dijon mustard, lemon juice, lemon zest, celery, cornichons, red onion, chives, dill, tarragon, and kosher salt.
Gently fold everything together until evenly combined. Taste and adjust with additional mayonnaise or salt if needed.
Serve immediately, or refrigerate for about 30 minutes to allow the flavors to meld before serving.

Notes

Serving Suggestions

This tuna salad is delicious served:

Between slices of toasted sourdough or your favorite sandwich bread
In buttery croissants
As a. tuna melt with cheese on top
Wrapped in tortillas or lavash
In crisp lettuce cups for a low-carb meal
Over mixed greens
As a dip with crackers, pita chips, or fresh vegetables like cucumbers, carrots, and bell peppers

Tips & Tricks

Drain the tuna thoroughly to prevent a watery salad.
Finely chop the vegetables and herbs so every bite is packed with flavor.
Refrigerate for 20-30 minutes before serving for the best taste.
Start with ⅓ cup mayonnaise and add a little more if you prefer a creamier consistency.
Fresh herbs make all the difference in this recipe, but dried herbs can work in a pinch.

Substitutions

Tuna: Use albacore, yellowfin, or chunk light tuna.
Mayonnaise: Substitute with Greek yogurt or use half Greek yogurt and half mayonnaise for a lighter version.
Cornichons: Dill pickles or bread-and-butter pickles both work well.
Tarragon: Replace with additional dill or fresh parsley if tarragon isn’t available.
Red onion: Swap for shallots or green onions for a milder flavor.

Storage

Store leftover tuna salad in an airtight container in the refrigerator for 3 to 5 days. Give it a quick stir before serving, as a little liquid may separate during storage.

Freezing is not recommended, as the mayonnaise can separate and change the texture after thawing.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

Nutrition