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