Tuna Salad Recipe
This Tuna Salad Recipe is a winner and it doesn’t get any easier! It is loaded, with flaky tuna, creamy avocado, crisp green apples, and crunchy almonds – the combination of flavors and textures makes this Tuna Salad completely irresistible!
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Why We Love This Recipe:
This is hands down the best tuna salad recipe I’ve tried. My sister Anna was the genius behind this recipe and called me to share. I rushed to her house for a taste…and that taste turned into an entire bowl. This salad is fresh, loaded, and delicious; in an “I can’t stop eating it” kind of way.
The surprising addition of green apple and avocado creates a nice contrast between the crisp tartness and delicious creaminess. There’s some serious chemistry going on in this salad! If you love tuna recipes, check out our Avocado Tuna Salad.
What goes into Tuna Salad?
This tuna salad recipe is the elevated version of classic tuna salad with the addition of apple, avocado and toasted almonds. This may just become your go-to tuna recipe. You will need:
- Canned Tuna – the main ingredient is a pantry staple. We used tuna in water but canned tuna in oil will work, just be sure it is well-drained.
- Green Apple – diced green apples add a crisp bite to this and make the salad taste so fresh. If you don’t have apples, you can substitute celery for a more traditional tuna salad.
- Avocados – add creaminess and flavor so you can get away with using less mayonnaise.
- Toasted Almonds – add nice texture and crunch. You can easily omit almonds if you don’t have them on hand.
- Lemon Juice – use fresh lemon juice for the best flavor and avoid concentrate. If you don’t have lemons on hand, try substituting with ½ Tbsp dijon mustard.
How to Make Tuna Salad
- Toast your almonds on a dry skillet until golden brown. Remove them and let cool slightly.
- Drain the tuna. I open the lid then press it down firmly over the tuna to drain off as much water as my gigantic muscles (not) can squeeze out. If your tuna is too wet, your salad will be wet = no.
- Combine everything in a large mixing bowl and add a pinch of black pepper and lemon juice to taste.
Pro Tip: Tuna salads stored properly can stay fresh in the fridge for 3 to 5 days. Because you are working with fish and mayonnaise, don’t leave the dish sitting outside of the fridge for too long.
How to Serve Tuna Salad:
This salad is a versatile dish that can be served in countless ways! Some of my favorites ways to serve this recipe include:
- Tuna sandwiches with soft bread
- Spreading tuna salad on crisp toasted bread
- Tuna salad wraps in a tortilla or pita wrap
- For low carb options, consider serving inside a lettuce wrap or in a halved avocado
- As a dip with crackers or tortilla chips
More Easy Salad Recipes
- Egg Salad – classic and so creamy
- Chickpea Salad – easy and comes together fast
- Greek Salad – Mediterranean inspired flavors
- Italian Pasta Salad – a meal in itself & so satisfying
- Caesar Salad– with homemade croutons and caesar dressing
- Chicken Avocado Salad – our #1 salad recipe
Tuna Salad Recipe
Tuna Salad loaded, with flaky canned tuna, creamy avocado, crisp green apples, and crunchy almonds - the combination of flavors and textures makes this completely irresistible!
- 20 oz tuna in water, (four, 5-oz cans), well drained.
- 1 medium onion, 1 1/3 cup finely diced
- 1 medium granny smith apple, seeded and diced
- 1 avocado, pitted, peeled and diced
- 3/4 cup real mayo, or added to taste
- 1/2 tsp fresh lemon juice, or to taste
- 1/2 cup sliced almonds or chopped walnuts, toasted
- 1/8 tsp black pepper, or to taste
Toast nuts on a dry skillet until golden. Remove from heat and cool slightly.
To drain tuna, I open the lid then press it down firmly over the tuna to drain off as much water as I can squeeze out. If your tuna is too wet, your salad will be wet.
Combine all ingredients in a large mixing bowl and add a pinch of black pepper and 1/2 tsp lemon juice, or to taste. Add mayo to taste.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen