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tuna salad recipe

Fresh and Zesty Protein-Packed Veggie Tuna Salad

A fresh and zesty tuna salad packed with protein and crunchy vegetables for a flavorful, convenient lunch.
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Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cans tuna chunk light or albacore
  • 2 hard-boiled eggs
  • 2 stalks celery
  • 1/2 bell pepper
  • 1 carrot shredded
  • 2-3 gherkins sweet gherkins
  • 3-5 peppers pickled peppers pepperoncini or banana peppers
  • handful slivered almonds
  • 1/4 cup cilantro chopped
  • 2-3 green onions green onions sliced
  • 1-2 teaspoons spicy mustard
  • 1 tablespoon mayonnaise
  • splash pickle juice
  • as needed plain yogurt to desired creaminess
  • to taste salt and pepper

Equipment

  • Bowl
  • Knife

Method
 

  1. Dice the celery, bell pepper, carrot, sweet gherkins, pickled peppers, green onions, and cilantro. Dice the hard-boiled eggs.
  2. In a large bowl, combine the diced vegetables, hard-boiled eggs, drained tuna, and slivered almonds.
  3. Add spicy mustard, mayonnaise, pickle juice, and plain yogurt to the bowl. Season with salt and pepper. Mix until everything is evenly distributed.
  4. Refrigerate the tuna salad for at least 1 hour before serving. Serve on bread as a sandwich or enjoy with a fork.

Notes

For optimal flavor, refrigerate for at least an hour; the salad tastes even better the next day.