Healthy and Delicious Tuna Salad

When I was growing up, my mom made tuna salad quite often. It was pretty basic–some canned tuna, a little sweet pickle relish, chopped boiled eggs, and some Miracle Whip. Back in those days, I couldn’t eat a tuna salad sandwich without having some Cheetos on the side. I think part of that is because I’m not a huge tuna fan, so I needed the Cheetos to make it more palatable. Either way, tuna salad and Cheetos seemed to be inseparable in my mind. But I digress…

When we started eating cleaner and healthier, I realized that tuna salad as I knew it just really wasn’t going to work for several reasons: first, the sweet pickle relish and Miracle Whip were neither one good for a healthy diet; second, my husband hated sweet pickle relish anyway; and third, there were not going to be any Cheetos in my future. For years, we simply didn’t eat tuna salad at all. But then I looked around the World Wide Web for inspiration, and came up with a recipe for tuna salad that is not only healthy, but in my opinion, better and more delicious than the one I grew up eating! And bonus: it doesn’t require Cheetos to get it down!!

This recipe is very versatile, and you can take or leave any of the ingredients as you wish, depending on your taste or what you have on hand at any given time. I have left specific measurements out of it because it all depends on how much tuna you use, and how much stuff you like in it, which I believe is completely subjective. But I did include the amounts that I normally use for each, when I make a nice sized bowl of it. If you use lots of the colorful ingredients, your tuna salad will be beautiful and appetizing. I’ve seen some tuna salads that looked really gross, and no matter how good they might have tasted, I couldn’t even bring myself to try them based on their appearance. So colorful and pretty is very appealing to me when it comes to this salad. 🙂 And the more color you have in your diet, the better for nutrition, or so the experts say!

Healthy and Delicious Tuna Salad

Healthy and Delicious Tuna Salad


  • Canned Tuna (I normally use about 5-6 cans to make enough for us to eat on for a few days)
  • Apple, chopped (you can peel the apple first, or leave the skin on, if you like--I peel mine; I use a whole apple for 5-6 cans of tuna)
  • Bell Pepper, diced (I like to use red or orange to give the salad more color, and I use about a half of a good sized pepper for 5-6 cans of tuna)
  • Green Onions, chopped (I use about 2 green onions for 5-6 cans of tuna)
  • Celery, chopped (I use about 3-4 ribs for 5-6 cans of tuna)
  • Slivered Almonds (I use a good handful for 5-6 cans of tuna)
  • Boiled Eggs, chopped (I use 2-3 eggs for 5-6 cans of tuna)
  • Diced Pimientos, small jar (you don't have to use these AND the bell pepper, but I usually do - they add even more color)
  • Mayonnaise, homemade or a good healthy organic mayo
  • Salt, to taste


  1. Drain the tuna and put it in a bowl. Flake it well with a fork.
  2. Add the other ingredients to your liking, and mix with enough mayonnaise to make it all stick together and make a spreadable mixture.
  3. Serve on bread for sandwiches, or eat with crackers or pita chips.


Posted by Susan @

See all of those healthy ingredients in this salad? I love that it has so many great textures, and even a little “crunch” to it. It really makes a delicious meal or even a snack. On our grain-free diet, my hubby sometimes eats it on celery sticks or we’ll eat it wrapped in lettuce leaves, but there are lots of other serving options. My son loves this tuna salad, so it can be a kid-friendly meal as well! I hope you’ll try it and let me know what you think!



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About Susan Cunningham

Susan lives in Texas with her husband and son. She loves sharing about her faith in Jesus, writing, homeschooling her boy, natural living, eating real food, pursuing health and wellness, and teaching others about essential oils. She blogs about real life at

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