This tuna salad recipe is a winner, and it doesn’t get any easier! It’s loaded with flaky tuna, creamy avocado, crunchy green apples, and crunchy almonds – the combination of flavors and textures makes this tuna salad absolutely irresistible!
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Why we love this recipe:
This is hands down the best tuna salad recipe I’ve ever tried. My sister Anna was the genius behind this recipe and called me to share it. I rushed to her house to try something … and that taste turned into a whole bowl. This salad is fresh, laden, and tasty; in a “I can’t stop eating it” way.
The surprising addition of green apple and avocado creates a nice contrast between the crispy tartness and the delicious creaminess. There’s some serious chemistry in this salad! If you love tuna recipes, check out our avocado and tuna salad.
What’s in Tuna Salad?
This tuna salad recipe is the sophisticated version of the classic tuna salad with apple, avocado and roasted almonds. This can just become your favorite tuna recipe. You will need:
- Canned tuna – The main ingredient is a pantry. We used tuna in water, but canned tuna in oil will work. Just make sure it’s well drained.
- Green apple – diced green apples give it a crispy bite and make the salad taste so fresh. If you don’t have apples, you can substitute celery for a more traditional tuna salad.
- Avocados – Add creaminess and flavor so you can use less mayonnaise.
- Roasted almonds – Add nice texture and crunch. You can easily leave out almonds if you don’t have them on hand.
- Lemon juice – Use fresh lemon juice for the best taste and avoid concentrate. If you don’t have lemons on hand, replace them with ½ tbsp Dijon mustard.
How to make tuna salad
- Toast your almonds on a dry pan until it’s golden brown. Remove them and let them cool slightly.
- Drain the tuna. I open the lid and then press it firmly over the tuna to drain as much water as my huge muscles can (not) push out. If your tuna is too wet, your salad is wet = no.
- Mix everything in a large mixing bowl and add a pinch of black pepper and lemon juice to taste.
Pro tip: Correctly stored tuna salads can stay fresh in the refrigerator for 3 to 5 days. Since you are working with fish and mayonnaise, don’t leave the dish out of the refrigerator for too long.
How to serve tuna salad:
This salad is a versatile dish that can be served in countless ways! Some of my favorite ways to serve this recipe are:
- Tuna sandwiches with soft bread
- Spread tuna salad on crispy toasted bread
- Tuna salad wraps in tortilla or pita wrap
- For low-carb options, serve in a salad wrap or in a halved avocado
- As a dip with crackers or tortilla chips
Easier salad recipes
Tuna Salad Recipe
Preparation time: 10 protocol
Cooking time: 3 protocol
Total time: 13 protocol
Canned tuna loaded with tuna salad, creamy avocado, crunchy green apples, and crunchy almonds – the combination of flavors and textures makes this absolutely irresistible!
$ 6- $ 8
healthy tuna salad, tuna salad
Calories: 209 kcal
Servings: 8th Servings
Tuna in water
(four 5-ounce cans), well drained.
1 1/3 cup finely diced
medium Granny Smith apple
cored and diced
cored, peeled and diced
or added to taste
fresh lemon juice
or to taste
sliced almonds or chopped walnuts
or to taste
Roast the nuts on a dry pan until golden brown. Remove from heat and let cool slightly.
To drain the tuna, I open the lid and press it firmly over the tuna to drain as much water as possible. If your tuna is too wet, your salad is wet.
Mix all ingredients in a large mixing bowl and add a pinch of black pepper and 1/2 teaspoon lemon juice or season to taste. Add mayo to taste.
Tuna Salad Recipe
Amount per serving
Calories from Fat 144
% Daily Value *
Saturated fat 3g19%
cholesterol 34 mg11%
sodium 309 mg13%
potassium 147 mg4%
Vitamin A. 54IU1%
vitamin C 1 mg1%
calcium 17 mg2%
iron 1 mg6%
* Daily percentages are based on a 2000 calorie diet.
If you are making this recipe I’d love to see pictures of your creations on Instagram, Facebook, and Twitter! Hashtag them #natashaskitchen