Tuna Salad Recipe

Tuna Salad Mix
Tuna salad is a quintessential barbecue or potluck dish, but all too often, instead of getting bites of tuna — one of the best omega-3 foods — you’re left instead with a mouthful of mayonnaise.
That’s why I think your family will love my take on classic tuna salad. It’s so easy to prepare, and the tuna taste shines through the other complementary — and equally delicious — ingredients. Let’s get started.
Tuna Salad 1
Start by mixing a can of anti-inflammatory tuna, Vegenaise (the vegan alternative to mayonnaise), cholesterol-fighting celery, onion, Dijon and cranberries into a big ole bowl. If you prefer sweet over tart, replace the cranberries with raisins.
Tuna Salad 2
Combine the ingredients well. Season with fresh lemon juice, salt and pepper to your liking. This is when you sneak a bite. If you’re feeling sassy, add a dash of hot sauce orcayenne pepper for some heat.
Then mix it all up well; you want a little bit of each ingredient in every forkful, don’t you? (The correct answer is: When they taste this good, yes, you do.) Then chill for at least an hour and enjoy.
No need to ever buy pre-made tuna salad from the store again ­— it doesn’t get any simpler. You can eat this healthy tuna salad on its own, make a sandwich, serve it atop a bed of greens or dip crackers into it. There’s no wrong way to gobble down tuna salad.

Tuna Salad Recipe

Total Time: 1 hour 10 minutes

Serves: 2


  • 1 can (5–6 ounces) tuna, drained and flaked
  • 1/4 cup Vegenaise
  • 1 rib celery, finely chopped
  • 2 tablespoons minced onion
  • 1 tablespoon Dijon mustard
  • 1–2 tablespoons unsweetened dried cranberries
  • fresh lemon juice
  • salt and pepper


  1. In a bowl, combine tuna, Vegenaise, celery, onion, mustard and cranberries.
  2. Season with lemon juice, salt and pepper to taste. Mix until well combined.
  3. Chill for at least 1 hour before serving.


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