The Best & Healthiest Tuna Salad

About 2x a month, I get a real hankering for some Tuna Salad. Homemade Tuna, Egg & Chicken salads have always been a thing in our house since I was a little girl. As silly as it sounds, I always say that cooking & preparing food at home is an act of love vs. going out and grabbing something prepared in a store or even worse, fast food…

Tuna Salad is one of those things that are SO easy to grab at your local deli, Whole Foods, wherever…however taking the time to prepare it for yourself is way healthier for you and lets not forget to mention – way cheaper! I think we are all familiar with how expensive those by-the-pound prepared foods/salads can get, yes!?

I often scan the ingredients for Tuna Salad at various delis/markets and there’s times when I’ve found sugar on the list. Sugar!? Why the heck do you need to add sugar, of all things, to Tuna Fish Salad!? 🙄 A: uhmm, you don’t! Not to mention the ridiculous amount of mayonnaise contained in store bought Tuna Salads. {ick!} 😝 Speaking of Mayonnaise, I really am not a fan. With that being said, some things, like tuna salad, just need a little mayo, ya know!? Sir Kensington’s Mayonnaise has become my go-to when making Tuna or Chicken salad at home. The ingredients are as clean as mayo can possibly be. It has 33% less fat, uses sunflower oil & free range eggs + its gluten-free & non-GMO. Its the one brand of Mayo I actually feel good about using. I absolutely love adding a touch of mustard in my Tuna Salad. I recently switched from using Grey Poupon to this Horseradish Mustard from Stonewall Kitchen and I just LOVE the little kick it provides – so  good!

For some reason, I almost always make Tuna Salad on a Saturday. {lol} Adam & I will get done with our boxing class, pop into the market on our way home and pick up everything I need to whip up a big batch of Tuna to last us 2-3 days. Adam usually eats his on a toasted, mini baguette with a little extra smear of mayo on the bread (so yummy) and I eat mine one of 3 ways just depending on what I’m in the mood for/how hungry I am…
A few scoops of tuna salad + my go-to gluten free crackers:
Blue Diamond Artisan Nut-Thins
Blue Diamond Nut-Thins (Hint of Sea Salt)
Make a Tuna Fish Sandwich on Udi’s Gluten-Free Millet Chia Bread
Make a salad with romaine, cucumber & tomatoes and top it with tuna salad

As much as I love tuna, I do remind myself to eat it in limited amounts…as I started this post, I try to not make tuna salad more than 2x a month. I’m sure you are all familiar with the fact that canned tuna is known to carry higher levels of mercury. Studies show that “white” albacore tuna contains higher levels of mercury than the pink “chunk light” tuna fish. I’ve read a couple times that if you eat the “light” tuna it should come from Skipjack, which is lower in mercury.
Of course, my favorite kind is the white tuna. 😕 There’s just something about the pink stuff that looks so unappetizing. Who else feels this way!? {lol} Another thing you want to look for when buying canned tuna is for the label to read “PBA Free” – the chemical found in plastics & canned goods. A couple brands I’ve researched that are found to be lower in mercury + use BPA Free cans:
– Wild Planet – Trader Joe’s – Safe Catch


Tuna Fish : 3 cans, drained
1 medium vidalia onion : chopped finely
6 stalks organic celery : trim ends, and chop
Sir Kensington’s Mayonnaise : 1-2 tablespoons
Horseradish Mustard : 1 tablespoon {grey poupon works if you can’t find the horseradish}
Salt & Pepper to taste {I like a fair amount of pepper}

open & strain all cans of tuna and empty into a large mixing bowl
add chopped celery & onion to the bowl
add mayonnaise and mustard, then salt & pepper
mix, mix, mix
serve, eat, enjoy!

Hope you guys enjoy as much as I do! xx

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