As a kid, we ate a lot of tuna our house. Like if we ever said, “Hey, I’m hungry!” the automatic response was, “We have tuna and crackers in the cupboard.” Mayo optional. Suffice it to say that I wasn’t a huge fan of tuna salad sandwiches growing up.
When I was in college and worked in a sandwich shop, I discovered that tuna salad on sandwiches can actually be delicious! Even better is tuna salad’s versatility–I got this recipe from Allrecipes and it has become a favorite for everything from lunch at home, all by myself to wedding luncheons. It’s delicious on whole wheat bread, a croissant, or in a pita with a leaf of lettuce or you could serve it on top of spinach or mixed greens or roll it in a leaf of lettuce. Serve with a bowl of soup and you’ve got an easy weeknight dinner!
Ingredient Notes
- Tuna – Use whichever tuna variety you prefer. Solid albacore tuna has a mild flavor and large, solid pieces. Chunk light is from a smaller tuna fish species, is a touch more tender, and comes in small flakes. Chunk light tends to have a slightly more fishy flavor than solid albacore.
- Mayonnaise – Use your preferred mayo– regular, light, avocado, etc. I have not tried this particular recipe with miracle whip, but if you can certainly experiment if you’d like.
- Apple – Diced apples provide a sweet, crunchy element to this salad. A tart variety like Granny Smith is preferred, but use what you like.
- Pickle Relish – Again, use your preferred variety. I personally prefer dill.
Instructions
- In a bowl, combine a can of tuna, some diced celery, diced apples, and diced onions. Set aside.
- In a small bowl, combine some mayonnaise, honey mustard, curry powder, relish, and salt and pepper.
- Pour the dressing over the tuna mixture and toss to combine.
- Before serving, add toasted almonds. Serve on bread or over greens for a salad.
Serving Suggestions
Tuna salad is great with crackers, tortilla chips, on toast, in a sandwich, in a lettuce wrap or tortilla; it’s incredibly versatile! If you’d like some accompaniments, consider serving alongside a good soup like one of these:
Frequently Asked Questions
- Can this be made ahead of time? Absolutely. This salad is best when it’s had a chance to chill and for flavors to marry. Make it one day and use it for lunches for a few days!
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Tuna Salad
Description
Classic tuna salad is taken up a notch with a few tasty additions like honey mustard, curry, and diced apples in this grown-up version.
Ingredients
- 1 6-ounce can of your preferred tuna (solid albacore or chunk light)
- 1 stalk celery, minced
- 1/2 small tart apple, chopped
- 3 green onions, chopped
- 1/3 cup mayonnaise
- 1 tablespoon honey mustard (Dijon if you’re South Beaching it)
- 1/4 teaspoon curry powder
- 1 teaspoon pickle relish (I prefer dill)
- salt and freshly ground pepper to taste
- 1/4 cup sliced almonds, toasted
Instructions
- In a bowl, combine tuna, celery, apple, and onions. Set aside. In a small bowl, combine mayonnaise, honey mustard, curry powder, relish, and salt and pepper.
- Pour over tuna mixture and toss to combine.
- Before serving, add toasted almonds. Serve on bread or over greens for a salad.
