Easy Tuna Salad Recipe. Only Five Ingredients

Easy Tuna Salad Recipe. Only Five Ingredients

This is not your average tuna salad recipe, but it is the one we enjoy eating in my family. Instead of chopped onions and celery I like to add finely cubed pickles. Also, most tuna salad recipes are mayonnaise based, which can be a bit heavy on calories and taste. In my recipe I add a mixture of sour cream, yogurt and mayonnaise to make sure that my salad is creamy and delicious without too many calories.

You can prepare this tuna salad for your family, for a gathering or a game night. It comes together so easily and fast that anyone can do it. From start to finish it will take you only ten minutes to put it on the table. This is a perfect snack or appetizer for unexpected guests. Especially if you are like me and you always have many cans of tuna and jars of pickles in the pantry. You can serve the tuna salad with chips, crackers, bread or in lettuce cups.

Easy Tuna Salad Recipe

Why should you make this tuna salad recipe?

According to the Dietary Guidelines for Americans we should eat at least two servings of fish per week. Most canned fish is a great source of protein, vitamins, minerals, iron and the essential omega-3 fatty acids. It is also very affordable. You can buy a can of tuna for a dollar or less. I eat canned fish at least once a week. My pantry is always stocked with wild caught tuna, sardines and mackerel.

This recipe is grain and gluten free if you serve it as it is. You can eat it with gluten free crackers or bread.

If you serve it on lettuce or a low carb bread It is high in fat and low in carbohydrates. Therefore, it is suitable for people on low carb, keto or diabetic diets.

Easy Tuna Salad Recipe

What tuna should you use?

You can use any brand of tuna that you like. Just make sure that it is packed in water. There is tuna packed in olive or vegetable oil. That will not work for this recipe.

Please read the ingredients. There are so many brands that add unnecessary ingredients. Your label should list tuna, water and sometimes salt. That is all. If it has anything else in it pick a different brand.

When you buy canned tuna take a moment to read the label and search for “light”. This means that it is low in mercury. Yellowfin and Skipjack are two types of tuna that are lower in mercury. I prefer buying pole caught or dolphin safe tuna, but that is optional. For this recipe I used Safe Catch tuna.

Please Note: Pregnant and breastfeeding women should avoid high mercury foods.

Easy Tuna Salad Recipe

Helpful tips about making this tuna salad

Once you drain the tuna use a fork to break it to smaller chunks. The smaller the pieces of tuna the better the texture of your salad.

I don’t add salt to my tuna salad, because the pickles I use are very salty. Use your own judgment with seasoning.

You can use any pickles that you like. I used Kosher dill pickles from Trader Joe’s. They are my favorite.

I use homemade mayonnaise and yogurt. You can find my mayonnaise recipe here. The yogurt recipe is coming soon.

The sour cream I use is whole from Daisy

Please note: these links are not affiliated with anyone. These are just products that I have, use and love. Using the links will not benefit me in any way.

Easy Tuna Salad Recipe

Food safety and storing

  • Do not keep tuna salad for more than two hours at room temperature!
  • Do not double dip your chips, crackers or vegetables in the tuna salad. That will introduce germs into the salad and spoil it fast. 
  • Do not lick the spoon and put it back in the leftover salad.
  • Store any leftover salad in a food-safe container with a lid in the refrigerator for 3-5 days.
  • Do not eat tuna salad that has a strong off-putting smell.
  • Please note that after storing some water might separate from the tuna salad. Just stir again before serving.

Easy Tuna Salad Recipe

Prep Time10 minutes
Total Time10 minutes
Course: Lunch, Main Course, Salad, Side Dish, Snack
Keyword: canned tuna, gluten free, Mayonnaise, no cook, only five ingredients, pickles, sour cream, yogurt
Servings: 4

Ingredients

  • 2- 5oz cans tuna in water drained, I used Safe Catch tuna
  • ½ cup sour cream I used whole
  • ¼ cup mayonnaise of choice I used homemade
  • 1 Tbsp Plain or Greek yogurt I used homemade
  • ½ cup pickles chopped fo small cubes or 5 medium sized pickles
  • salt and pepper to taste if needed

Instructions

  • Drain two cans of tuna from the water and place them in a bowl. Use a fork to break it apart to small pieces.
  • Chop the pickles to small cubes. Then add them to the bowl with the tuna.
  • Measure and add the sour cream, mayonnaise and the yogurt to the bowl. Stir until combined.
    Taste and season with salt and pepper if needed. I don't add salt to my tuna salad because the pickles I use are salty.
  • You can serve right away or chill in the fridge for an hour.
    I like to serve it with freshly baked bread or crackers.
  • Store any leftover salad in a food-safe container with a lid in the refrigerator for 3-5 days.

Notes

Please note that after storing some water might separate from the tuna salad. Just stir again before serving.
I don’t add salt to my tuna salad because the pickles I use are very salty. Please taste before you season.
Do not double dip after you took a bite of the cracker or a chips. That will introduce germs into the salad and it will reduce its shelf life. 
Easy Tuna Salad Recipe

Other recipes with canned tuna

Chickpea Tuna and Avocado Salad (Easy)

Asian Fish Cakes From Canned Tuna (Gluten Free)

Waffles with Canned Tuna and Yogurt Tartar Sauce (Gluten Free)



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