If you’re ready to fall in love with your lunch all over again, let me introduce you to my Herb-Infused Tuna Salad—a creamy, vibrant twist on the classic. This recipe is bursting with bright, fresh herbs, zingy Dijon, and just the right amount of crunch, making every bite a joyful surprise. It’s quick, satisfying, and effortlessly elevates a humble can of tuna into something crave-worthy!
Why You’ll Love This Recipe
- Herb-Forward Flavor: Fresh parsley and chives (plus any extra herbs you love) make this Herb-Infused Tuna Salad seriously sing with brightness in every bite.
- Quick and Easy: From can to table in less than 15 minutes—no fancy equipment needed, and cleanup is a breeze.
- Satisfyingly Creamy & Crunchy: The blend of silky mayo, tangy Dijon, and crisp celery is seriously satisfying (and a bit addictive!).
- Deliciously Versatile: Perfect for sandwiches, lettuce wraps, crackers, or salads, this recipe adapts to whatever you’re craving.
Ingredients You’ll Need
What I love most about this Herb-Infused Tuna Salad is how simple and humble the ingredients are, yet each one plays a starring role—adding flavor, texture, and a pop of color. Here’s what you’ll need and why they matter:
- Tuna (2 cans, 5-ounce each): Choose your favorite chunk tuna—albacore is extra meaty and mild, which I love for this salad.
- Mayonnaise (¼ cup): This brings creaminess and glues all the flavors together; use more if you want an ultra-luxe texture.
- Celery (1 stalk, diced): For essential crunch and refreshing flavor in every bite.
- Red Onion (2 tablespoons, diced): Adds a gentle sharpness and gorgeous color contrast.
- Fresh Herbs (1–2 tablespoons chopped parsley, chives, or other herbs): The magic touch! Experiment with dill, tarragon, or basil depending on your mood.
- Dijon Mustard (½ tablespoon): This is the secret to a tangy, slightly spicy lift that makes the salad pop.
- Kosher Salt & Ground Black Pepper (to taste): These classic seasonings bring everything together.
Variations
The best part about this Herb-Infused Tuna Salad? You can absolutely make it your own! It’s endlessly flexible, so don’t be afraid to riff based on what’s in your fridge or your personal taste buds.
- Greek Yogurt Swap: For a lighter take, substitute half (or all!) the mayo with thick Greek yogurt for tang and creaminess.
- Avocado Upgrade: Mash some ripe avocado into the salad for a luscious, rich texture and a big boost of healthy fats.
- Spicy Kick: Add a pinch of crushed red pepper flakes or a teaspoon of sriracha for a subtle heat that wakes up the palate.
- Extra Veggies: Stir in diced bell pepper, shredded carrot, or chopped pickles for even more crunch and color.
- No Onion? Try thinly sliced scallions, shallots, or skip the onion altogether if you prefer it milder.
How to Make Herb-Infused Tuna Salad
Step 1: Drain and Prep
Start by draining your cans of tuna really well—nobody likes a watery salad! Once drained, transfer the tuna to a mixing bowl and gently break up any large chunks with a fork. Take a second to dice your celery and red onion, and chop those beautiful fresh herbs. The prep is honestly the hardest part (and it’s not hard at all!).
Step 2: Mix It Up
Add the mayonnaise, Dijon mustard, diced celery, red onion, and all your chopped herbs to the bowl with the tuna. Sprinkle everything with a generous pinch of kosher salt and black pepper. Now, stir it all together until every bite is creamy and flecked with delicious crunch and herbiness. Taste and adjust—maybe a little more mayo or Dijon if you want it creamier or punchier!
Step 3: Serve and Savor
You can enjoy your Herb-Infused Tuna Salad straight out of the bowl, but it’s also fantastic stuffed into a sandwich or scooped onto crisp lettuce cups. However you serve it, don’t be surprised if you find yourself going back for “just one more spoonful.”
Pro Tips for Making Herb-Infused Tuna Salad
- Tuna Texture Matters: Use a fork to fluff and break up the tuna chunks before adding the rest of the ingredients—this helps everything blend more smoothly for the perfect bite.
- Herb Hero Move: If you have time, chop the herbs right before mixing—they taste and smell so much fresher, adding next-level flavor.
- Mayo to Taste: Don’t be shy with the mayonnaise! Add a little extra if you like your salad even creamier, or reduce for a lighter version.
- Let It Mingle: If you can, let the salad sit in the fridge for 10–20 minutes before serving—the flavors meld and intensify, making the Herb-Infused Tuna Salad truly irresistible.
How to Serve Herb-Infused Tuna Salad
Garnishes
Garnish your Herb-Infused Tuna Salad with an extra sprinkle of fresh herbs, a few crunchy celery leaves, or a dusting of cracked black pepper. I love adding a squeeze of lemon juice over the top right before serving—it makes the flavors even brighter and adds a touch of restaurant-style flair!
Side Dishes
This salad is incredibly versatile, so pair it with whatever suits your mood: crisp lettuce cups, toasted sourdough, your favorite crackers, or simply a fresh green salad. For a heartier meal, serve it alongside a bowl of soup or roasted veggies—classic tomato soup is an especially dreamy companion!
Creative Ways to Present
Don’t be afraid to get playful! Scoop your Herb-Infused Tuna Salad into halved avocados, stuff it inside mini bell peppers, or roll it up in a giant collard green leaf for a nutrient-packed wrap. It also makes an elegant appetizer when piled on sliced cucumber rounds for a party platter that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (a big “if”—this salad tends to disappear fast), spoon the Herb-Infused Tuna Salad into an airtight container and keep it in the fridge. It stays bright and fresh for 3 to 4 days—just give it a quick stir before serving to reincorporate any separated mayo.
Freezing
I don’t recommend freezing tuna salad, as the mayo and fresh herbs lose their lovely texture and flavor after thawing. It’s best enjoyed freshly made or within a few days for the freshest taste and optimal quality.
Reheating
No need to reheat—Herb-Infused Tuna Salad is meant to be enjoyed cold or at cool room temperature. If it’s been chilling in the fridge, just let it sit out for a few minutes before serving for the best creamy texture and vibrant flavors.
FAQs
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What kind of tuna is best for this Herb-Infused Tuna Salad?
Albacore tuna is my top choice for its mild flavor and meaty texture, but any good-quality canned tuna—packed in water or oil—will work beautifully. Just be sure to drain it well before mixing.
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Can I make this salad ahead of time?
Absolutely! Herb-Infused Tuna Salad is a great make-ahead recipe. Prepare it up to a day in advance and store in an airtight container in the fridge. In fact, letting it rest allows the flavors to meld even more.
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What are the best herbs to use in this recipe?
I love classic parsley and chives for their freshness and gentle punch, but dill, tarragon, or fresh basil are all fantastic options. Feel free to mix and match based on what you have and your favorite flavors!
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Is this Herb-Infused Tuna Salad healthy?
Yes! It’s packed with lean protein, healthy fats (especially if you swap some mayo for avocado or yogurt), and the fresh herbs add antioxidants and great nutrients. You can also control the portion of mayo to suit your dietary needs.
Final Thoughts
There’s something truly satisfying about taking a few simple ingredients and turning them into something craveable. This Herb-Infused Tuna Salad is a long-time favorite in my kitchen—easy, adaptable, and always bursting with flavor. I hope you give it a try and discover just how delicious “simple” can be. Happy lunching!
Print
Herb-Infused Tuna Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Description
This BEST Tuna Salad Recipe is not only easy to make but also healthy and delicious. Packed with protein and flavor, it’s perfect for a quick lunch or light dinner.
Ingredients
Canned Tuna Salad:
- 2 (5-ounce) cans tuna
- 1/4 cup mayonnaise
- 1 stalk of celery, diced
- 2 tablespoons red onion, diced
- 1 to 2 tablespoons chopped parsley, chives, and/or other herbs
- 1/2 tablespoon Dijon mustard
- Kosher salt and ground black pepper, to taste
Instructions
- Prep the ingredients: Drain the liquid from the tuna cans. Then, add the tuna, mayonnaise, diced celery and red onions, herbs, Dijon mustard, salt, and black pepper to a mixing bowl.
- Mix the salad: Stir all of the ingredients together until well combined.
- Enjoy: Serve the tuna salad plain out of a bowl, wrapped in lettuce, or in a sandwich. Get creative with how you enjoy it!
Notes
- If you’d like a creamier texture, you can always add more mayonnaise.
- My favorite tuna is albacore tuna, and I always purchase Wild Planet brand.
- Storage tip: Tuna salad is best enjoyed fresh but can be stored in the fridge for 3 to 4 days. Due to containing fish and mayonnaise, avoid leaving it at room temperature for extended periods.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250 kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 40mg
