Tuna salad the way it was meant to be: simple, fresh, and refreshing. This is the ultimate Tuna Salad Recipe for a hot summer day... whether spilling over the edges of a crunchy baguette or perched atop a juicy tomato and crisp lettuce salad. Nothing but clean, fresh ingredients. Stick with me to learn how to make this wonderful summer salad.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
Inspiration for The Summer Tuna Salad Recipe
I love tuna salad. This is a new recipe inspired by a delicious salad I enjoyed at a beachside restaurant nestled next to the Mediterranean. It was the perfect day with a light, sea-stained breeze and soft waves. I sat with my family under a white canvas awning, enjoying the temporary respite from the pounding Provençal sun. Caroline and I enjoyed a cool glass of rosé from Cassis. The stage was set for a delicious lunch, and it didn't disappoint. My tuna salad was like no other tuna salad. It had artichoke hearts, tomatoes, and fresh herbs. It was light, almost dancing across my tongue. The white tuna flavor was perfectly balanced with the herbs. I knew I needed to recreate this awesome recipe at home.
I have now made this recipe four times. The first attempt was close but heavy on the capers. My next attempt was spot on in my mind, but Caroline let me know that the tuna was a bit dry. The third time, I served it to five guests who had never eaten at our house before... not a drop was left in the bowl. I had to make it one more time to photograph and share with you. My family thanks you for reading, so they get to enjoy some of these recipes repeatedly.
This tuna salad melds the best of what the summer season offers. Fresh herbs, tomatoes, peppers, artichokes, lemons, and shallots—everything is in season. Combine everything to make a delightful tuna salad that you, your family, and your guests will love.
7 Reasons to Love This Recipe
I love this tuna fish salad recipe because of all its delightful summer flavors. It may also be your best tuna salad recipe for reasons like:
- A creative twist on the traditional tuna salad.
- It is not only delicious in the summer… but also in the spring and fall!
- Fantastic for picnics or taking on evening hikes.
- Low-carb and loving it!
- My whole family asks for this recipe throughout the summer… they love it!
- Different and better ingredients than those of the traditional tuna salad.
- It is easy to modify the ingredients to your liking.
Is Tuna Salad Low-Carb?
Yes, tuna salad prepared without any carb-heavy additions fits the low-carb diet. Tuna itself is a superb low-carb food. This recipe is incredibly low-carb, with a mere 4 g net carbs per serving. You can enjoy it alone or as a side dish to your favorite seafood meals without disrupting your low-carb diet goals.
Tuna Salad Ingredient List
My recipe for tuna salad calls for simple, readily available ingredients:
- 2 large cans of tuna in water, drained well
- 1 cup fresh tomato, seeded and diced
- ½ cup olive oil
- ½ cup marinated artichoke hearts, chopped
- ½ cup red pepper, diced
- ¼ cup shallot, diced fine
- 2-3 tablespoons capers, rinsed
- 2 tablespoons fresh lemon juice
- 2 tablespoons each of cilantro, basil, fresh parsley, chives
- 1 teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Ingredients Substitutions
Need simple swaps for the ingredients listed above? Try these easily accessible pantry basics:
- Tomato: Tomatoes are an essential ingredient for this recipe. Use cherry tomatoes or diced canned tomatoes that are drained.
- Red pepper: A yellow or orange bell pepper will do. A poblano is also a great swap.
- Shallot: Replace with the same amount of red onion. Soak the red onion in water for 10 minutes before adding to remove the pungent and sharp onion flavor.
- Marinated artichoke hearts: Try hearts of palm. They are higher in carbs, so use them judiciously. Next time I make this, I will try using roasted red peppers, as they sound delicious!
- Capers: Swap for chopped green olives (pitted) or diced pickles that are not brined with sugar.
- Lemon juice: A squeeze of lime juice or apple cider vinegar will give you the same acidity.
- Olive oil: Avocado oil works great with this recipe. Coconut oil does not taste great with the recipe. Perhaps a deodorized coconut oil would work.
Additional Ingredients
Some great additions to the easy tuna salad recipe include:
- Fresh herbs: Tuna loves to be paired with fresh herbs. Some good herbs for tuna salad include dill, basil, or fresh oregano. Before adding too much, give it a taste to see if the flavors are balanced.
- Nuts: This is my favorite addition. Garnish with toasted pine nuts. Toast the pine nuts in a pan until fragrant and lightly browned. Allow to cool, and toss on top of the tuna for some great texture and flavor.
- Veggies: Want to make it more veggie-packed? No problem. Seed and dice about ¼ cups of cucumber for a lighter flavor profile. You could also remove the stems from 3 or 4 radishes, dice them fine, and toss them in for a more peppery profile.
Note: The additional ingredients are not part of the recipe, nor is the nutritional information below. Use them only to boost the salad's flavors and texture.
Preparation Tools
To make this delicious herb tuna salad, you need the following tools:
How to Make Tuna Salad: Complete Guide
Cooking Method
- No-cook recipe
Preparation Steps
- Gather the tools and ingredients.
- Seed and dice the fresh tomato.
- Chop the marinated artichoke hearts, cilantro, basil, parsley, and chives.
- Dice the shallots and red pepper.
- Rinse the capers.
- Measure the ingredients.
- Drain the tuna and break the pieces up in a large bowl.
- Add in the remaining ingredients and mix. Taste. Adjust the seasonings. Taste again.
- Serve chilled on a bed of fresh green veggies or as a sandwich.
Step 1: Start by draining the canned tuna and placing it in a large mixing bowl. Use a fork to shred the tuna into smaller pieces.
Step 2: Add the chopped artichoke hearts, diced red onion, diced tomatoes, and capers to the bowl of shredded tuna.
Step 3: Yes, we are going to use a lot of herbs in this tuna salad recipe. Basil, cilantro, parsley, and chives.
Step 4: Add the herbs to the tuna salad after all the other ingredients have been added. Mix slowly and taste. If it is dry, add more oil.
💡 My Pro Tips
Making a big bowl of tuna salad is very straightforward. Here are quick tips to help you make an outstanding salad:
- The day before you make the tuna salad, place the cans in the refrigerator to cool. Tuna salad is always best chilled, so you'll be ready to eat right away by placing the cans in the refrigerator. You can also work with room-temperature tuna, but once it's ready, place the salad in the freezer for quick chilling. Stir every 5 or 6 minutes. It should be nice and cold in about 20 minutes.
- I use whole canned, water-packed tuna. You get a nice piece of tuna rather than some unidentifiable stuff in a can. I like using the albacore tuna in water so I can control how much oil goes into the salad. Ensure your canned tuna is well-drained. Too much tuna water will impart an overpowering flavor that we don't want. After it is drained, break up the tuna in the bowl before adding other ingredients. Since we are using artichoke hearts and tomatoes, there is no way to avoid pulverizing these ingredients if we break up the tuna after adding them. Getting a whole piece of tomato or a zesty caper in a bite is nice. Try to maintain their integrity!
- Use fresh herbs. Dried herbs will not taste as good in this salad. If you don't have all the herbs that the recipe calls for, double up on what you have. It will still be wonderful without all four herbs.
- Let's take a quick look at the olive oil. I use standard olive oil for this recipe. Extra virgin and other first-press or expeller-pressed oils tend to have a strong flavor. If you like that flavor, use what you have on hand. I want an exceptional tuna flavor without the oil's bitterness, so I tend to lean toward a more neutrally flavored oil.
- Rinsing the capers reduces the brine flavor, leaving just the zippy caper taste.
- If the tuna salad tastes dry after mixing everything, add ¼ cup more olive oil. Mix again and see if that works. Some tuna is drier than others.
- Not bright enough on your palate? Add another squeeze of lemon juice! Still not bright enough? Try ¼ teaspoon of balsamic vinegar.
⏲️ Time-Saving Tips
- Make the salad ahead of time and put it in the fridge. Cold tuna salad is the best, and waiting for it to chill is a real bummer.
What to Serve With Tuna Salad?
Tuna salad is enjoyable with various sides and condiments:
- Keto Cheese Chips: Craving a light, flavorful meal with a good crunch? Pair the tuna salad with these delightful cheese crisps for a quick, low-carb lunch with a crunchy texture.
- Lettuce Wraps: Wrap the tuna salad with large romaine or butter lettuce leaves for a fresh crunch. You may also serve it on a bed of lettuce for a healthy base.
- Avocado: Cut avocado halves and scoop some tuna salad into them. The avocado makes it creamier and more satisfying.
- Avocado Lime Dressing: The creamy dressing with a hint of citrus complements the tuna and adds richness to the salad.
- Lemon and Herb Sauce: The vibrant, aromatic sauce gives the tuna salad a zesty twist and complements its fresh herbaceous flavors.
How To Store Tuna Salad?
Store the leftover tuna salad in the fridge for 4-5 days in a bowl covered with plastic wrap. The moisture from the tuna and other ingredients will pool inside the bowl. To revive the salad, stir it and add more oil if it seems dry.
Recipe Conclusion
This is my favorite Tuna Salad Recipe. My family asks for it every summer, and I always oblige. The healthy tuna salad is tasty, uses simple ingredients, and it's such a breeze to prepare. Make a double batch of this delicious recipe and store it in the fridge to enjoy later. It tastes fantastic when served cold on a bed of greens or your favorite accompaniment.
Check out my low-carb tuna salad recipe (it's the most searched recipe on the site!) or my no-mayo tuna salad, which packs Mediterranean flavors. And if you need another type of lunch salad to make for an upcoming event, my egg salad recipe is a home run.
I hope you try this non-traditional style of tuna salad. I promise you won't be disappointed. Enjoy, and happy eating!
More Delicious Tuna Fish Recipes
Here are other flavorful tuna recipes worth trying:
FAQs
Some good herbs that will give your tuna salad a flavorful taste are fresh dill, chives, basil, parsley, mint, tarragon, and cilantro. Use them fresh for the best results.
If you have a watery tuna salad, you can thicken it with binders like Greek yogurt, cream cheese, mayonnaise, mashed avocado, or sour cream.
Canned tuna is a convenient and nutritious option that is good for your health if you consume it in moderation. It is a good source of protein and omega-3 fatty acids, has lower mercury levels, and has minimal additives.
Canned tuna fish is cooked during the canning process.
Summer Tuna Salad Recipe
Ingredients
- 2 large cans of tuna in water drained well
- 1 cup fresh tomato seeded and diced
- ½ cup olive oil
- ½ cup marinated artichoke hearts chopped
- ½ cup red pepper diced
- ¼ cup shallot diced fine
- 2-3 tablespoons capers rinsed
- 2 tablespoons fresh lemon juice
- 2 tablespoons each of cilantro basil, fresh parsley, chives
- 1 teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Seed and dice the fresh tomato.
- Chop the marinated artichoke hearts, cilantro, basil, parsley, and chives.
- Dice the shallots and red pepper.
- Rinse the capers.
- Measure the ingredients.
- Drain the tuna and break the pieces up in a large bowl.
- Add in the remaining ingredients and mix. Taste. Adjust the seasonings. Taste again.
- Serve chilled on a bed of fresh green veggies or as a sandwich.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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6 Responses
These looks amazingly refreshing!! Thanks for those helpful tips on the tuna!!
Must try soon!! 🙂
Hey Amy:
Thank you for stopping by. How did the salad come out?
Have a fantastic day in the kitchen!
Scott
I wish there was a beautiful baguette for this recipe, or even a buttery croissant. The tuna salad was so good that my white bread didn't do it justice.
Hey Suzy:
Since I'm currently eating low-carb, I can tell you that it's much more light and energizing if you eat it as it is. It all depends on your preferences. Thank you for writing!
Have a fantastic day!
Scott
Thanks for the tips!! Looking forward to making this tomorrow.