Looking for a light, refreshing, and protein-packed lunch that’s easy to make and bursting with flavor? Look no further than this delightful Herbed Tuna Salad recipe!
.Packed with protein and bursting with fresh flavors, this dish is the perfect solution for busy professionals who want to eat healthfully without sacrificing taste.
With just a few simple ingredients like canned tuna, red onion, and fresh herbs, you can whip up a delicious and satisfying lunch in minutes. Say goodbye to sad desk lunches and hello to a meal that will keep you energized and focused throughout the day.
Meal Prep Made Easy: Tuna Salad for the Week Ahead
One of the best things about this herbed tuna salad recipe is how well it lends itself to meal prepping. You can easily double or triple the recipe and store individual portions in airtight containers in the fridge.
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This means you’ll have a delicious and nutritious lunch ready to go for several days.
Pair your tuna salad with whole grain crackers, pita bread, or a bed of crisp lettuce for a satisfying meal that will keep you full and focused. With a little bit of planning, you can ensure that you always have a healthy lunch option on hand, even on your busiest days.
Get Creative: Tuna Salad Variations to Keep Things Interesting
While the classic herbed tuna salad is delicious on its own, don’t be afraid to get creative and mix things up. Try adding some diced cucumber or red bell pepper for extra crunch, or swap out the parsley for cilantro if you prefer a bolder flavor.
For a heartier meal, stuff your tuna salad into an avocado half or use it as a filling for a wrap or sandwich. The possibilities are endless, so feel free to experiment and find your favorite way to enjoy this versatile dish.
Herbed Tuna Salad
Ingredients
- 1 can light water-packed tuna drained and flaked
- 2 tbsp red onion finely chopped
- 1 tsp fresh parsley minced
- 1 1/2 tsp dill weed
- 1/8 tsp garlic salt
- 1/8 tsp dried thyme
- 1/8 tsp pepper
- pinch cayenne pepper
- 2 tbsp fat-free mayonnaise
- 1 tbsp reduced-fat sour cream
- 3 cups Boston lettuce leaves
- 6 grape tomatoes sliced
- Sliced cucumber and fresh dill (optional)
Instructions
- Drain a can of light water-packed tuna and flake the meat into a small bowl.
- Finely chop 2 tablespoons of red onion and add it to the bowl with the tuna.
- Mince 1 teaspoon of fresh parsley and add it to the tuna mixture.
- Sprinkle in 1 1/2 teaspoons of dill weed, 1/8 teaspoon each of garlic salt, dried thyme, and pepper, and a pinch of cayenne pepper. Mix well to combine all the ingredients.
- In a separate small bowl, combine 2 tablespoons of fat-free mayonnaise and 1 tablespoon of reduced-fat sour cream.
- Stir the mayonnaise mixture into the seasoned tuna until evenly coated.
- Divide 3 cups of Boston lettuce leaves between two plates to create a bed of greens.
- Spoon the herbed tuna salad on top of the lettuce, dividing it evenly between the two plates.
- Slice 6 grape tomatoes and arrange them on top of the tuna salad.
- If desired, add sliced cucumber and fresh dill sprigs for extra flavor and crunch.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.