Tuna salad is a delightful dish that combines fresh ingredients with the savory goodness of tuna. It’s no wonder that this recipe has become a go-to for many home cooks and busy families. With its vibrant flavors and satisfying textures, tuna salad is not only tasty but also packed with nutrition. Plus, it’s incredibly easy to whip up, making it perfect for a quick meal or a light snack.

What Goes Into This Tuna Salad

2 (5 oz.) cans olive oil packed tuna, do not drain
1/2 cup grape tomatoes, quartered
1/4 cup finely chopped red onions
1/4 cup finely chopped orange bell pepper
2 mini cucumbers, diced or 1/2 English cucumber
1/2 cup jarred marinated artichokes, drained and chopped
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
Zest of 1 lemon
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
Kosher salt to taste
Fresh black pepper to taste

How to Make Tuna Salad

In a salad bowl, flake the tuna with a fork into smaller chunks.
Add the grape tomatoes, red onions, orange bell pepper, cucumbers, marinated artichokes, parsley, dill, and lemon zest to the bowl.
Drizzle the olive oil and red wine vinegar over the mixture.
Season with Kosher salt and fresh black pepper to taste.
Toss everything gently to combine.
Cover the bowl tightly and refrigerate for 15 minutes before serving.

Why This Tuna Salad Is So Popular Right Now

Tuna salad is trending for a few good reasons. With many people focusing on healthy eating, this recipe delivers with its fresh veggies and omega-3-rich tuna. It’s a fantastic option for meal prep or light lunches, especially as the weather warms up and people are looking for refreshing, no-cook meals. Moreover, it also fits well into the current demand for quick and easy recipes that don’t skimp on flavor or nutrition.

Best Ways to Serve It

This tuna salad shines as a filling lunch or a light dinner. You can serve it on a bed of greens, in a sandwich, or even in lettuce wraps for a fun twist. It pairs beautifully with whole-grain crackers, a side of fruit, or a light yogurt dressing. Feel free to top it off with some avocado or extra herbs for that added burst of freshness!

Helpful Tricks

Storage Tips: Store any leftovers in an airtight container in the fridge. It should last for up to two days.
Flavor Variations: Try adding some diced celery for extra crunch or a handful of olives for a briny kick.
Make It Your Own: Swap out the red onion for green onions or use a mix of herbs like cilantro if you want to change up the flavor profile.

Tuna Salad FAQs

How long will tuna salad keep in the fridge?
Tuna salad can be stored in the refrigerator for up to 2 days in an airtight container.

Can I make this tuna salad ahead of time?
Absolutely! It’s great for meal prep. Just be sure to keep it refrigerated until you’re ready to serve.

What can I substitute for the marinated artichokes?
If you don’t have marinated artichokes, you can use cooked and chopped artichokes or omit them altogether.

Is tuna salad good for weight loss?
Tuna salad can be part of a balanced diet. It’s high in protein and low in calories, especially when combined with fresh vegetables.

Try this delicious tuna salad recipe at home and enjoy a fresh, satisfying meal that’s as good for you as it is tasty!

Print Recipe

Tuna Salad

A delightful tuna salad combining fresh ingredients with the savory goodness of tuna, perfect for quick meals or light snacks.

Prep Time15

Total Time15

Course: Dinner, Lunch, Snack

Cuisine: American

Keyword: Easy Meal Prep, Healthy Recipe, No-Cook Meal, Quick Recipe, Tuna Salad

Servings: 4 servings

Calories: 250kcal

Ingredients

Main Ingredients

2 cans 5 oz. olive oil packed tuna, do not drain
1/2 cup grape tomatoes, quartered
1/4 cup finely chopped red onions
1/4 cup finely chopped orange bell pepper
2 mini cucumbers, diced or 1/2 English cucumber
1/2 cup jarred marinated artichokes, drained and chopped
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1 zest of 1 lemon
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
to taste Kosher salt
to taste Fresh black pepper

Instructions

Preparation

In a salad bowl, flake the tuna with a fork into smaller chunks.
Add the grape tomatoes, red onions, orange bell pepper, cucumbers, marinated artichokes, parsley, dill, and lemon zest to the bowl.
Drizzle the olive oil and red wine vinegar over the mixture.
Season with Kosher salt and fresh black pepper to taste.
Toss everything gently to combine.
Cover the bowl tightly and refrigerate for 15 minutes before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to two days. Try adding diced celery for extra crunch or olives for a briny kick. You can swap red onion for green onions or use a mix of herbs like cilantro for variation.