This is an ambitious statement but this might be the best tuna salad recipe ever. I make this once a week (usually a double batch) to keep on hand for lunches. It is packed with flavor, texture, crunch, saltiness and protein to keep you full all day long. I keep it pretty light (I’m not a big gooey mayo tuna salad fan) so lets call this light on the guilt and heavy on the yum!
I am a big fan of keeping canned items in stock to really elevate a meal. You’ll always find chickpeas, capers, hearts of palm, beans, corn in my pantry – anything I can add to give a little more depth of flavor to a dish. Paired with some fresh additions this tuna salad really makes you feel good. I add chickpeas for an extra dosh of protein and trust me when I say you will cruise right into dinner without a craving for more, this tuna salad checks all the boxes.
The Best Homemade Tuna Salad Recipe
1 can of tuna fish in water (I like to buy low sodium)
1/2 cup chickpeas
1/4 cup capers
1 stalk of celery chopped finely
2 tbsp mayonnaise
1 tbsp whole ground dijon mustard (the mustard seeds add good texture!)
zest of one lemon
1/2 tbsp fresh dill (or more)
1/2 tsp ground pepper
1/4 tsp salt
Mix all together and enjoy! I usually eyeball this recipe. If you feel it is a little dry and prefer a little more moisture, add some more mayo. I also LOVE the capers in this recipe so sometimes I’ll add more. You can also add some red pepper flakes for a little bite! Just eyeball it and play with proportions. I usually double the recipe for the family!