Tuna salads are like egg salads; people either love them or hate them. I love both, but only when they're really good. This tuna salad is my go-to recipe; it's simple, only requires a few ingredients, and it's delicious on its own or in a sandwich.
It should also be noted that this is a fairly basic recipe. To spice things up, check out some of the suggested variations at the bottom of the recipe!
To make your tuna salad the best it can be, stick to high-quality canned tuna or cook and flake your own. When purchasing canned varieties, I use Crown Prince's Wild Caught Albacore Tuna packed in spring water.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6-8 servings
- 2 7-ounce cans white tuna, drained and flaked
- 1/2 cup low-fat mayonnaise or low-fat soy mayonnaise
- 2 T. dairy-free sour cream (optional)
- 2 T. finely diced onion
- 2 T. sweet pickle relish
- 2 T. dill pickle relish
- Pinch of garlic powder
- Salt and freshly ground pepper, to taste
1. In a medium-sized mixing bowl, combine the tuna, low-fat mayonnaise, dairy-free sour cream (if using), and diced onion, stirring until well mixed. Add the remaining ingredients, stirring until well combined. Cover and store in the refrigerator for 15-30 minutes before serving. Serve with crackers, atop salad greens, or in a sandwich or wrap.
In place of the relish, add 2 T. finely chopped preserved lemon (available at specialty stores and markets), 1/4 cup chopped olives and about 1/4 cup finely chopped sun-dried tomatoesIn place of the 2 T. dill relish, add 2 T. curry powder, 2 T. finely chopped fresh parsley, and 1/4 finely chopped apple piecesIn place of one can of tuna, add a 6-ounce can of crabmeat, drainedAdd 3 chopped hard-boiled eggs, along with some chopped fresh cherry tomatoes
Serving Suggestions:Prepare dairy-free tuna "melts" on the stovetop (as you would with a dairy-free toasted cheese sandwich) using the dairy-free cheese of your choicePrepare a tuna salad wrap with fresh veggies and a dairy-free cream cheese spread of your choiceServe with crackers, fresh celery stalks, and baby carrots as an appetizer or snackServe as an open-faced sandwich atop toasted bread and fresh greens, and then top with a fried egg, salt and freshly ground pepperServe with chilled pasta as a cold pasta salad. Toss the pasta with olive oil, sun-dried tomatoes, parsley, and tuna salad, and then chill for at least 1 hour before serving.For a fun potluck dish with flair, stuff tomatoes or bell peppers with the tuna salad. For stuffed tomatoes, simply hollow out the tomatoes--the filling can be used for a tomato-based sauce for another dish or discarded--and fill with the tun salad, topping it off with a touch of salt and freshly ground pepper and maybe a dash of olive oil. For stuffed peppers: simply remove the tops of the peppers and the seeds, cut the peppers in half and fill with the tuna salad.