20 Delicious Tuna Salad Recipes Healthy

Are you ready to transform your lunch routine with something both nutritious and utterly delicious? Our roundup of 20 Delicious Tuna Salad Recipes Healthy is here to inspire your kitchen adventures. From creamy classics to inventive twists, these recipes promise quick, easy, and satisfying meals that won’t compromise on flavor or health. Dive in and discover your next favorite dish today!

Classic Tuna Salad with Mayonnaise

Nothing beats the simplicity and satisfaction of a Classic Tuna Salad with Mayonnaise. It’s a timeless dish that’s perfect for a quick lunch or a light dinner, and it’s incredibly easy to whip up with just a few ingredients.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup mayonnaise
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium mixing bowl, flake the drained tuna with a fork until it’s evenly broken up.
2. Add the mayonnaise, chopped celery, chopped red onion, lemon juice, salt, and black pepper to the bowl with the tuna.
3. Stir all the ingredients together until well combined and the tuna is evenly coated with the mayonnaise.
4. Taste and adjust the seasoning with more salt and pepper if needed.
5. Serve immediately, or cover and refrigerate for up to 3 days.

The crunch of fresh celery and the sharpness of red onion add a delightful contrast to the creamy tuna, making every bite interesting. This salad is a testament to how simple ingredients can create something truly special.

Tip: For an extra layer of flavor, try adding a teaspoon of Dijon mustard or a pinch of dill to the mix.

Avocado Tuna Salad

Looking for a quick, nutritious lunch that packs a flavor punch? This Avocado Tuna Salad is creamy, tangy, and ready in just 10 minutes!

Ingredients

• 2 ripe avocados, peeled and pitted
• 1 (5 oz) can tuna, drained
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin

Instructions

1. In a medium bowl, mash the avocados with a fork until smooth but slightly chunky.
2. Add the tuna, red onion, cilantro, lime juice, salt, black pepper, and cumin to the bowl.
3. Gently mix all the ingredients together until well combined.
4. Taste and adjust seasoning if necessary.
5. Serve immediately on toast, crackers, or over a bed of greens.

The creamy texture of avocado replaces mayo in this recipe, offering a healthier twist without sacrificing richness. The cumin adds a subtle warmth that elevates the tuna beautifully.

Tip: For an extra crunch, add a handful of diced cucumber or celery to the salad.

Greek Yogurt Tuna Salad

Looking for a lighter twist on the classic tuna salad? This Greek Yogurt Tuna Salad swaps out mayo for creamy Greek yogurt, offering a protein-packed punch with a tangy kick.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup plain Greek yogurt
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh dill

Instructions

1. In a medium bowl, flake the drained tuna with a fork until it’s evenly broken up.
2. Add the Greek yogurt, diced celery, diced red onion, lemon juice, salt, black pepper, and garlic powder to the bowl with the tuna.
3. Gently mix all the ingredients together until well combined.
4. Fold in the chopped fresh dill last, for a bright, herby finish.
5. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.

The fresh dill and lemon juice in this Greek Yogurt Tuna Salad bring a refreshing zing that’s perfect for a quick lunch or a light dinner.

Tip: For an extra crunch, try adding a handful of chopped walnuts or almonds right before serving.

Spicy Sriracha Tuna Salad

Spice up your lunch routine with this Spicy Sriracha Tuna Salad, a bold twist on the classic that packs a punch of flavor and comes together in just minutes.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 tbsp lime juice
• 1/4 cup finely chopped celery
• 2 tbsp finely chopped red onion
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, combine the drained tuna, mayonnaise, Sriracha sauce, and lime juice. Mix well until the tuna is evenly coated.
2. Add the chopped celery, red onion, salt, and black pepper to the bowl. Stir until all ingredients are thoroughly combined.
3. Taste and adjust the seasoning with more Sriracha or salt if desired.
4. Serve immediately on toasted bread, over greens, or with crackers for a quick and satisfying meal.

The creamy texture with a kick of heat from the Sriracha makes this tuna salad stand out, perfect for those who love a little spice in their life.

Tip: For an extra crunch, add a handful of chopped cucumbers or radishes right before serving.

Tuna Salad with Apples and Walnuts

Looking for a refreshing twist on the classic tuna salad? This version with crisp apples and crunchy walnuts adds a delightful contrast of textures and flavors.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium apple, diced
• 1/4 cup chopped walnuts
• 2 tbsp finely chopped celery
• 1 tbsp finely chopped red onion

Instructions

1. In a large bowl, combine the drained tuna, mayonnaise, lemon juice, salt, and black pepper. Mix well until the tuna is evenly coated.
2. Add the diced apple, chopped walnuts, celery, and red onion to the bowl. Gently fold the ingredients together until everything is well combined.
3. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld together. This salad is perfect on its own, over greens, or between slices of your favorite bread.

The sweetness of the apple and the nuttiness of the walnuts elevate this tuna salad from simple to spectacular, making it a standout dish for picnics or light lunches.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Mediterranean Tuna Salad

Dive into the flavors of the Mediterranean with this refreshing and protein-packed tuna salad, perfect for a quick lunch or a light dinner.

Ingredients

• 2 cans (5 oz each) chunk light tuna in water, drained
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pitted Kalamata olives, sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the drained tuna, cucumber, red onion, cherry tomatoes, and Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper.
3. Pour the dressing over the tuna mixture and gently toss to combine, ensuring everything is evenly coated.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The crisp cucumber and briny olives add a delightful contrast to the tender tuna, making every bite a mini escape to the Mediterranean coast.

Tip: For an extra touch of freshness, sprinkle some chopped parsley or dill on top before serving.

Tuna Salad with Chickpeas

Looking for a protein-packed lunch that’s both refreshing and satisfying? This Tuna Salad with Chickpeas is a delightful twist on the classic, offering a creamy texture and a hearty bite.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup mayonnaise
• 1/4 cup diced red onion
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a large bowl, flake the tuna with a fork until it’s in small pieces.
2. Add the chickpeas, mayonnaise, red onion, lemon juice, Dijon mustard, salt, and black pepper to the bowl.
3. Gently mix all the ingredients until well combined and the chickpeas are lightly mashed, which helps to thicken the salad.
4. Fold in the chopped fresh parsley for a fresh, herby finish.
5. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.

The mashed chickpeas in this salad not only add a creamy texture but also make it more filling, perfect for those days when you need a lunch that keeps you going.

Tip: For an extra crunch, add some diced celery or cucumber right before serving.

Low-Carb Tuna Salad Lettuce Wraps

Looking for a light yet satisfying meal that’s as easy to make as it is delicious? These Low-Carb Tuna Salad Lettuce Wraps are your answer, combining crisp freshness with hearty flavors in every bite.

Ingredients

• 2 (5 oz) cans tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup diced celery
• 2 tbsp diced red onion
• 1 tbsp chopped fresh dill
• 8 large lettuce leaves (Butter or Romaine work well)

Instructions

1. In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, salt, and black pepper. Mix well until the tuna is evenly coated.
2. Add the diced celery, red onion, and fresh dill to the tuna mixture. Stir to combine all ingredients thoroughly.
3. Lay out the lettuce leaves on a clean surface. Spoon the tuna salad evenly among the leaves, dividing it into 8 portions.
4. Gently fold the lettuce leaves around the tuna salad to form wraps. Serve immediately or refrigerate for up to 2 hours before serving.

The crunch of fresh lettuce paired with the creamy, herby tuna salad creates a perfect balance of textures and flavors, making these wraps a refreshing choice for any meal.

Tip: For an extra crunch, add a few slices of avocado to your wraps before serving.

Tuna Salad with Quinoa

Looking for a protein-packed lunch that’s both refreshing and satisfying? This Tuna Salad with Quinoa is a vibrant twist on the classic, offering a delightful crunch and a boost of whole grains.

Ingredients

• 1 cup cooked quinoa, cooled
• 1 can (5 oz) tuna in water, drained
• 1/4 cup diced red bell pepper
• 1/4 cup diced cucumber
• 2 tbsp chopped red onion
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooked quinoa, tuna, red bell pepper, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.

The quinoa adds a nutty texture that pairs beautifully with the crisp vegetables and tender tuna, making every bite a delightful mix of flavors and textures.

Tip: For an extra kick, add a pinch of chili flakes or a dash of your favorite hot sauce to the dressing.

Tuna Salad Stuffed Tomatoes

These Tuna Salad Stuffed Tomatoes are a refreshing twist on the classic, perfect for a light lunch or a fancy brunch side.

Ingredients

• 4 large ripe tomatoes
• 2 (5-ounce) cans tuna in water, drained
• 1/4 cup mayonnaise
• 1/4 cup diced celery
• 2 tablespoons diced red onion
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh dill

Instructions

1. Cut the tops off the tomatoes and scoop out the seeds and pulp, leaving a hollow shell. Set aside.
2. In a medium bowl, combine the drained tuna, mayonnaise, diced celery, diced red onion, lemon juice, salt, black pepper, and chopped fresh dill. Mix well.
3. Spoon the tuna salad mixture into the hollowed-out tomatoes, dividing evenly among them.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crispness of the celery and the freshness of the dill elevate this tuna salad, making it a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra crunch, sprinkle some toasted almond slices on top before serving.

Tuna and White Bean Salad

This Tuna and White Bean Salad is a refreshing, protein-packed dish that comes together in minutes, perfect for those busy weeknights or a light lunch.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1 can (15 oz) white beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the tuna, white beans, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the tuna mixture and gently toss to combine.
4. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

The crispness of the red onion and the freshness of the parsley elevate this simple salad, making it a standout dish that’s both nutritious and satisfying.

Tip: For an extra crunch, add a handful of chopped celery or cucumber to the mix.

Asian-Inspired Tuna Salad

Looking for a fresh twist on the classic tuna salad? This Asian-inspired version packs a punch with vibrant flavors and a crunchy texture that’ll make it your new go-to lunch.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/2 cup chopped cucumber
• 1 tbsp toasted sesame seeds

Instructions

1. In a large bowl, combine the drained tuna, 1/4 cup mayonnaise, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp rice vinegar, and 1 tsp honey. Mix well until the tuna is evenly coated.
2. Add the shredded carrots, chopped green onions, chopped cilantro, and chopped cucumber to the bowl. Gently toss to combine all the ingredients.
3. Sprinkle 1 tbsp toasted sesame seeds over the salad and give it one final gentle mix.
4. Serve immediately or chill in the refrigerator for up to 2 hours to let the flavors meld together.

The magic of this salad lies in the perfect balance of savory, sweet, and tangy flavors, all brought together with a satisfying crunch from the fresh veggies and sesame seeds.

Tip: For an extra kick, add a pinch of red pepper flakes or a drizzle of sriracha before serving.

Tuna Salad with Cucumber and Dill

This Tuna Salad with Cucumber and Dill is a refreshing twist on the classic, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1 medium cucumber, diced
• 1/4 cup fresh dill, chopped
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, flake the drained tuna with a fork until it’s evenly broken up.
2. Add the diced cucumber and chopped dill to the bowl with the tuna.
3. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
4. Pour the dressing over the tuna mixture and gently stir until everything is well coated.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

The crisp cucumber and fresh dill add a delightful crunch and brightness to this tuna salad, making it a standout dish for picnics or light lunches.

Tip: For an extra crunch, try adding some diced celery or red onion to the mix.

Tuna Pasta Salad

This Tuna Pasta Salad is a refreshing twist on the classic, perfect for picnics or a quick lunch that doesn’t skimp on flavor.

Ingredients

• 8 oz elbow macaroni
• 1 (5 oz) can tuna, drained
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped parsley

Instructions

1. Cook the elbow macaroni according to package instructions until al dente, then drain and rinse under cold water.
2. In a large bowl, combine the mayonnaise, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper, whisking until smooth.
3. Add the cooled macaroni, drained tuna, diced celery, diced red onion, and chopped parsley to the bowl. Gently toss until everything is evenly coated with the dressing.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The crisp celery and red onion add a delightful crunch to this creamy, tangy pasta salad, making it a standout dish that’s as satisfying as it is simple.

Tip: For an extra zing, add a squeeze of lemon juice or a dash of hot sauce to the dressing before mixing.

Tuna Salad with Hard-Boiled Eggs

Looking for a protein-packed lunch that’s both satisfying and simple to whip up? This Tuna Salad with Hard-Boiled Eggs is a creamy, flavorful dish that comes together in no time.

Ingredients

• 2 (5-ounce) cans tuna in water, drained
• 2 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, flake the tuna with a fork until it’s broken into small pieces.
2. Add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, and black pepper to the bowl.
3. Gently mix all the ingredients until well combined and the salad reaches your desired consistency.
4. Serve immediately on your favorite bread, over greens, or enjoy it straight from the bowl.

The combination of creamy tuna and hearty eggs makes this salad a standout, with the crunch of celery and the tang of lemon juice adding layers of texture and flavor.

Tip: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the mix.

Tuna Salad with Corn and Black Beans

Looking for a refreshing and protein-packed salad that comes together in minutes? This Tuna Salad with Corn and Black Beans is a vibrant, no-cook dish that’s perfect for busy weekdays or a light summer lunch.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1 cup canned black beans, rinsed and drained
• 1 cup canned corn, drained
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin

Instructions

1. In a large bowl, flake the tuna with a fork.
2. Add the black beans, corn, red onion, and cilantro to the bowl with the tuna.
3. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and cumin.
4. Pour the dressing over the tuna mixture and gently toss to combine.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The crunch of fresh vegetables paired with the creamy tuna and zesty lime dressing makes this salad a standout. It’s a breeze to make and even better the next day, making it ideal for meal prep.

Tip: For an extra kick, add a diced jalapeño or a dash of hot sauce to the dressing.

Tuna Salad with Grapes and Celery

Looking for a refreshing twist on the classic tuna salad? This version with crisp celery and sweet grapes adds a delightful crunch and burst of flavor that’s perfect for sandwiches or a light lunch.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup seedless red grapes, halved
• 1/2 cup celery, finely chopped
• 2 tablespoons red onion, finely chopped

Instructions

1. In a large bowl, combine the drained tuna, mayonnaise, lemon juice, salt, and black pepper. Mix well until the tuna is evenly coated.
2. Gently fold in the halved grapes, chopped celery, and red onion until everything is well distributed.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

The combination of sweet grapes and crunchy celery against the creamy tuna creates a salad that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, toast some whole wheat bread and pile the tuna salad high for a satisfying sandwich.

Tuna Salad with Radishes and Peas

Brighten up your lunch with this refreshing Tuna Salad, packed with crunchy radishes and sweet peas for a delightful texture contrast.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup radishes, thinly sliced
• 1/2 cup frozen peas, thawed
• 2 tablespoons fresh dill, chopped

Instructions

1. In a large bowl, flake the tuna with a fork until it’s broken into small pieces.
2. Add the mayonnaise, lemon juice, salt, and black pepper to the tuna. Stir until well combined.
3. Gently fold in the radishes, peas, and dill until everything is evenly distributed.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

The crispness of the radishes paired with the sweetness of the peas makes this tuna salad a standout, perfect for a light yet satisfying meal.

Tip: For an extra crunch, serve this salad on a bed of lettuce or between slices of toasted whole grain bread.

Tuna Salad with Sun-Dried Tomatoes

Looking for a tuna salad that’s anything but ordinary? This version, packed with the rich flavors of sun-dried tomatoes, is a game-changer for your lunch routine.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/4 cup mayonnaise
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp red onion, finely diced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens

Instructions

1. In a medium bowl, flake the tuna with a fork until it’s broken into small pieces.
2. Add the mayonnaise, sun-dried tomatoes, red onion, lemon juice, salt, and black pepper to the bowl. Stir until all ingredients are well combined.
3. Divide the mixed greens among four plates. Top each with an equal portion of the tuna salad.
4. Serve immediately, or cover and refrigerate for up to 2 days.

The sun-dried tomatoes add a sweet and tangy depth to the tuna salad, making it a standout dish that’s perfect for a quick yet impressive lunch.

Tip: For an extra crunch, sprinkle some toasted pine nuts over the top before serving.

Tuna Salad with Artichokes and Olives

This Tuna Salad with Artichokes and Olives is a refreshing twist on the classic, packed with Mediterranean flavors that’ll transport your taste buds straight to the coast.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1 cup marinated artichoke hearts, chopped
• 1/2 cup pitted Kalamata olives, sliced
• 1/4 cup red onion, finely diced
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large bowl, flake the tuna with a fork until it’s evenly broken up.
2. Add the chopped artichoke hearts, sliced olives, and diced red onion to the bowl.
3. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth.
4. Pour the dressing over the tuna mixture and gently stir until everything is well coated.
5. Fold in the fresh parsley just before serving to keep its color vibrant.

The briny olives and tangy artichokes add a punch of flavor that makes this tuna salad anything but ordinary. Perfect for a light lunch or a picnic side that stands out.

Tip: For an extra crunch, serve this salad on a bed of crisp lettuce or with a side of toasted whole-grain bread.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and healthy tuna salad recipes! Each one offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!