3 Tuna Salad Recipes – Healthy Cooking Series

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This is one of the classic tuna fish salad recipes that you can make in just a few minutes. Makes a family sized amount.

4 (6 oz.) cans tuna, drained
1 lemon, juiced (optional)
2 cups mayonnaise
4 stalks celery, diced
1/2 cup sweet pickle relish
Salt and pepper to taste


In a bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.

Tuna Salad Recipe: Gourmet Tuna Salad

Here’s a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.

1 (7 oz.) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder


In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Add in the curry powder, parsley, dill weed and garlic powder.

Mix well and serve with crackers or as a sandwich.

Low Fat Tuna Salad: Fabulous Bean Tuna Salad

You can do a lot more with tuna salad than make sandwiches. This healthy recipe features albacore tuna, fresh green beans, Northern beans, black olives and hard boiled eggs.

3/4 pound green beans, trimmed and snapped in half
1 (12 oz.) can solid white albacore tuna, drained
1 (16 oz.) can Great Northern beans, drained and rinsed
1 (2.25 oz.) can sliced black olives, drained
1/4 medium red onion, thinly sliced
1 teaspoon dried oregano
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon finely grated lemon zest
Salt and pepper to taste
4 large hard cooked eggs, peeled and quartered


Place green beans, 1/3 cup water and a large pinch of salt into a medium skillet. Cover, turn heat on high and bring water to a boil.

Once the beans start to steam, set the timer and cook until tender and crisp (about 5 minutes. Note: do not let the skillet run dry). Immediately dump the beans into a lipped cookie sheet that is lined with paper towels. Let cool.

In a bowl, combine the tuna, olives and onion.

In another bowl, whisk together the oregano, oil, lemon juice and zest. Pour over the tuna mixture; gently stirring. Add salt and pepper to taste. Arrange a portion of the tuna salad, green beans and hard cooked eggs onto 4 plates.

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