Loaded Tuna Salad

Loaded Tuna Salad

I just thought I’d throw this recipe out there. I used to not really like tuna salad, at all. Then I started to realize how much I could play with it. It’s like a blank canvas. Now it’s one of my favorites and I wish I could serve it every week. Three of my kids like this, the other two eat grilled cheese on tuna nights.


2 cans of tuna

1/2 small red onion, or a bunch of scallions
1/2 red bell pepper
1/2 cup of pitted olives manzanilla and kalamata both work nicely, or use a mix of both
2 stalks of celery
1 grated carrot
any combination of fresh herbs you like. My favorites are cilantro, parsley, mint, chives, and arugula

fancy mustard like Grey Poupon or a grainy German style mustard
mayonnaise (or vegannaise if someone in your family is egg intolerant, it really does taste pretty good)
onion powder
garlic powder
salt and pepper


Mince all vegetables very finely. Mix vegetables and spices to taste and add drained tuna. Add mustard and mayo and stir until creamy. Serve on sandwiches with thinly sliced avocado. Or with crackers. Or just eat with a spoon.

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  • Thank you for this recipe – it was inspiring, and my father, husband, and son… all ate it with joy. I did some monkeying around (no olives, for instance), but the idea was what I needed, and I will have fun making something similar again.