My Favorite Tuna Salad Ever!

Good morning everyone and happy Monday!

Today I am excited to share with you an absolute staple in my repertoire of lunch salads. This tuna salad is loaded in fresh vegetables, beans, herbs, and essential fatty acids delivering a hefty nutritional punch to get you through the afternoon.

Traditional tuna salad is made with a lot of mayo, which contains saturated fat, and some celery and onions. Additionally, the tuna likely has a lot of mercury as standard tuna tends to have.

I am going to urge you to spend a little extra money and get either low mercury or mercury free tuna. Mercury is bad for your health and if you tend to rely on tuna and fish as a protein source, then you definitely want to be mindful of doing what you can to keep mercury intake low. You can purchase low mercury tuna in health food stores.

To the tuna I add fresh, wholesome ingredients to increase its nutritional value and then dress it with olive oil and lemon juice. It is light and delicious and loaded in color, flavor and texture.

Take a look and see what you think. It is easy to whip this up the night before and bring to the office with some gluten free crackers or my favorite, endive, for an amazingly healthy meal that will have you focused and feeling great all afternoon.

As always, love your feedback, so leave me a note below. Give this a try and let me know what you think. I am sure you’ll love it!

Have a great start to your week and I look forward to connecting with you again next Monday!
xo
B

Share Your Thoughts...

10 comments on “My Favorite Tuna Salad Ever!

  1. Stephanie

    Great Recipe Barbara,

    I will have to give it a try, I like how you incorporated olives, and herbs into the tuna salad. I have been using, olive olive and lemon juice, but this recipe is very creative. Thank you, love your videos they inspire me to eat more whole foods.

    Reply
    1. Barbara Mendez RPh MS Post author

      I actually just made this the other day and used shredded red cabbage and carrots with cilantro and lime juice~ it came out great! You can really use any vegetables you have lying around, along with some herbs, and have it turn out delicious~ Thanks for your comment Stephanie! So glad you enjoy the videos!

      Reply
  2. Anna Larkin

    Love this idea ! I use lemon juice/olive oil combo all the time on my salads, tomatoes, veggies,etc…but I never thought of it on tuna…great idea! Can’t wait to try it ! Love you….!! (regards to your parents from all of us)

    Reply
    1. Barbara Mendez, RPh, MS Post author

      Thanks Anna! And by the way, I saw your FB message for my birthday but I was away and was only checking on emails/FB messages briefly. But I do thank you for remembering!!
      My love to everyone on your end!
      Love you!

      Reply
  3. Kiesha

    This is one of my favorite recipes! I make it for lunch often. I do not even miss the mayo. The olives add such a nice flavor along with the other vegetables and herbs. Sometimes I make it with salmon. I like to use Wild Planet tuna or salmon. http://www.wildplanetfoods.com

    Reply
  4. Donna

    Hi Barbara
    I make my own mayo, and can make it with the whole egg or the white. How does that add up or are you still thinking we need to stick to the oil only! Also I am doing the morning juicing ,great feeling !

    Reply
    1. Barbara Mendez, RPh, MS Post author

      Hey Donna! Great that you make your own mayo and fine to use it, but the difference is that yolks contain saturated fat and olive oil is a monounsaturated fat which is better for your cardiovascular health.
      So glad to hear you are juicing and feeling better because of it! Small shifts can lead to big results!

      Reply

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