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.

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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: 222kcal

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 celery stalk 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
2 tablespoons red onion 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

Drain the tuna thoroughly so the salad stays creamy instead of watery. Press gently with a fork to remove any excess liquid.
Flake the tuna to your liking. Smaller flakes create a smoother texture, while larger chunks give more bite.
Finely chop the celery, onion, and herbs so every bite has balanced flavor and texture.
Start with ⅓ cup of mayonnaise and add more only if needed. It’s easier to adjust creaminess at the end.
Use fresh lemon juice and zest for the best bright flavor. Bottled juice won’t give the same freshness.
Chill the salad for 20 to 30 minutes before serving to let the flavors meld and the texture firm up.
Taste before serving and adjust the salt or lemon juice if needed. The flavors mellow as it chills.
Fresh herbs make a big difference, but if you only have dried, use about one-third the amount.
For a lighter version, replace half the mayonnaise with Greek yogurt. It adds tang and keeps the salad creamy.
Store leftovers in an airtight container in the fridge for up to 5 days. Stir before serving to refresh the texture.

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Nutrition