tuna salad 2 - Classic Tuna Salad Lightened Up & With A Twist

Classic Tuna Salad Lightened Up & With A Twist

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Tuna salad is one of those classic dishes that I get a crazy craving for now and then, and as soon as that craving hits I have to make it.

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I tend to have this meal for lunch, either on a piece of toasted bread or over a salad. It's light and refreshing, and doesn't leave me feeling like I ate too heavily. I am standard lunch kind of girl; salads, sandwiches and light fare, so tuna salad fits into that category quite perfectly.tuna salad 7 300x200 - Classic Tuna Salad Lightened Up & With A Twist

While I am a big fan of tuna salad, I don't usually like the kinds you can get at the grocery store and most restaurants because they are so loaded with mayonnaise that you can hardly taste anything else. They're goopy, a bit unhealthy and sit like a brick in my stomach. This version does use mayo, but a pretty small amount as compared to most other recipes you'll find online.

To help with the texture and moisture because of the lack of mayo, I've subbed in a little relish which offers a slight zest that melds really nicely with the rest of the ingredients. I got the idea because I use it in my egg salad; it may sound weird but trust me, it's delicious if you don't got overboard! If you aren't a fan of mayonnaise or if you want to make this even healthier, you can use plain, low-fat Greek yogurt in its place. The flavor will be different but the texture will be a close match.

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In addition to the celery and red onions, which are pretty typical of a good tuna salad (I am not a fan of tuna salad made with just tuna and mayo – must have vegetables!), I've added broccoli. This makes it a bit more filling because of the extra volume, healthier and adds an extra crunch.

This is a super easy and fast recipe. The hardest part is waiting for it to chill!

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If you're looking for other fish recipes, try my Island-style Mahi Mahi Ceviche or my Baked Honey Dijon and Garlic Salmon!

Classic Tuna Salad Lightened Up & With A Twist


1 12oz can Tuna solid white Albacore in water
1/4 cup red onion, chopped
2 celery stalks, diced
1/2 cup broccoli, chopped into small pieces
1 tbsp relish
3 tbsp olive oil mayo
Lemon juice
Garlic salt and pepper to taste


  1. Drain tuna and put in a large bowl. Lightly shred the tuna with a fork.
  2. Add the red onion, celery, broccoli, relish, mayonnaise, garlic salt and pepper to the bowl and mix.
  3. Chill and serve on bread or on top of a bed of lettuce, with a small drizzle of lemon juice.

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  1. Ok now I’m craving for tuna salad! And yeah, I know the ones you’re referring to, swimming in mayo. So when we make it at home we cut back on the mayo but still want it not dry though. Your recipe looks like the perfect balance!

  2. Yum!! My boyfriend and I just started a SUPER healthy regimen this week, and I think this recipe is going to be perfect to include in our options for lunch or dinner. This looks awesome, and I love that you didn’t use mayo. Plus, your pictures make me drool! So glad you shared this! <3

  3. What a unique twist that you use broccoli in this tuna salad! I’ve never thought to do that. I make a tuna pasta salad and use celery, carrots, asparagus and peas. Don’t you love olive oil mayo?! I haven’t looked back since I discovered it a couple of years ago

  4. I love tuna salad! I am in total agreement regarding store bought salads. I feel the same way with mac salad and potato salad as well. Any type of store bought pasta salad actually…lol Love that you added broccoli! Yummy!

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