I must admit, I eat Tuna Salad a lot. This can be ‘controversial’ as I know people either like tuna salad, or absolutely hate it. I grew up on Classic Tuna Salad and I love it.
I realized that this simple recipe is something I make almost weekly. Yet, I’ve never formally shared the recipe in a blog post! Most of you know very well how to make a Tuna Salad and you likely won’t need this recipe. But I notice when I mention it’s what I am eating for lunch on Instagram– I get some questions on how exactly I make my Tuna Salad.
So yeah, here we go. A *really good*, paleo, classic Tuna Salad recipe that never fails me. It’s dilly, zesty, bright, and delicious!! It might seem odd that I add a touch of coconut sugar to my tuna salad, but it’s an addition I’ve recently added and the touch of sweetness just really makes the dish.
Make a big batch of this Classic Tuna Salad on a Sunday so that you can enjoy it for lunches throughout the week. I serve mine with fresh-cut veggies + crackers! My favorite busy workday lunch!!
Classic Tuna Salad
- 2 [4-ounce] can of tuna, drained
- 1/2 cup finely diced celery about 1 stalk
- 1/4 cup finely diced red onion about 1/4 of a medium-sized onion
- 2 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp mayo
- 1 tsp dijon
- 1 tbsp dill relish
- 1 tbsp lemon juice or 1/2 lemon
- 1 tsp coconut sugar
- kosher salt, to taste
- black pepper, to taste
- a dash of cayenne pepper optional
- In a large bowl, combine all ingredients. Using a fork, stir and mash until the tuna salad is very well combined. Serve and enjoy or refrigerate before serving for best results!!