Tuna salad

This tuna salad is quick, healthy, and packed with flavor. Made with a creamy dressing, fresh herbs, and crunchy pickles in just 10 minutes.

Prep Time:10minutes mins
Cook Time:0minutes mins
Servings:1 serve

Ingredients

• ▢Juice of half a lime or 1 tsp lemon juice
• ▢1 tsp pickle juice
• ▢1 pinch garlic powder
• ▢1 pinch onion powder
• ▢1 pinch ground paprika
• ▢1/2 tsp Dijon optional
• ▢1 tsp light mayonnaise
• ▢2 tbsp light sour cream
• ▢1 can tuna in water (about 4 oz / 120 g)
• ▢4 small pickles cornichons, chopped
• ▢1 tbsp chopped jalapeño adjust to your preference
• ▢1 tbsp coriander chopped (or parsley)
• ▢1 green onion chopped
• ▢1 tsp dill pickles chopped
• ▢salt to season
• ▢black pepper to season

Instructions 

• Mix the lime or lemon juice with the pickle juice, garlic powder, onion powder, paprika, salt, and pepper.
• Add the Dijon mustard, mayonnaise, and sour cream.
• Mix until smooth and creamy. You want everything fully combined here so the dressing is evenly seasoned before adding the tuna.

If it feels a little too thick, a small splash of pickle juice can loosen it slightly.

• Add the tuna to te mixing bowl and start covering with the dressing.

Make sure the tuna is well-drained so the salad stays creamy instead of turning watery.

• Gently mix the tuna into the dressing until it’s evenly coated.

Try not to overmix it here; you want to keep some larger pieces so the texture stays nice and not too mashed.

• Add the chopped pickles, jalapeño, green onion, and fresh herbs. This is where the salad gets all of its crunch, freshness, and a little extra kick.
• Fold everything together until well combined. The tuna should look creamy, textured, and evenly mixed with all the chopped ingredients throughout.
• Serve over a bowl of greens with sliced cucumber on the side for scooping. The cucumber adds freshness and a little crunch, and it works really well with the creamy tuna salad.

Notes

This tuna salad is simple, but a few small details make a big difference in how it turns out. Once you’ve made it a couple of times, you’ll start adjusting it without even thinking about it.

• Tuna: Make sure it’s well drained before mixing. Too much liquid will water everything down and the dressing won’t hold the same way.
• Creamy base: The mix of sour cream, mayo, and Dijon keeps it balanced. If you prefer it lighter, you can reduce the mayo slightly and add a bit more sour cream.
• Acidity: Lime and pickle juice are what keep this from tasting flat. Don’t skip them, and adjust to taste if needed.
• Heat: The jalapeño is optional, but it adds a nice kick. Start small and adjust depending on your preference.
• Storage: Keep it in an airtight container in the fridge for up to 3 days. It’s best within the first couple of days while it still tastes fresh and holds its texture.

Let the tuna salad sit for a few minutes before serving so the flavors come together and taste more balanced.

Nutrition

Calories: 256kcal | Carbohydrates: 12g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 2850mg | Potassium: 737mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1125IU | Vitamin C: 10mg | Calcium: 233mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.