I’ve been making this Tricky Tuna Salad for years. It’s a family favorite and a reliable choice in the heat of summer. With a few simple tweaks it adapts to different meal plans and occasions, so it truly has a few tricks up its sleeve. Serve it on its own, in wraps, or alongside other dishes to add a bright, satisfying touch.
Ways to enjoy this Tricky Tuna Salad
Tuna wraps
Tuna melts
Tuna noodle salad
As a dip for vegetables like bell peppers and celery
Most of the time I make this as an S-style salad using my 5 Minute Mayo, plus celery, onion, and hard-cooked egg. It can also be adapted to an E-style salad.
To make it an E salad, use cooked egg whites and a fat-free Greek yogurt or the Body Burn Mayo from the Trim Healthy Mama cookbook.
I like to serve it in low-carb wraps or sandwich wraps with fresh spinach or lettuce for added crunch and color.
Adding a couple of cups of chilled pasta turns this into a refreshing pasta salad that’s perfect for quick lunches or dinners on hot days.
- 1 8-ounce package tuna in water (pouches work well)
- 2 tablespoons onion, chopped
- 2 tablespoons Body Burn Mayonnaise or 5 Minute Mayo
- 1/4 cup cooked egg, chopped
- 1 teaspoon yellow mustard
- 1/4 cup bell pepper, chopped
- 1 8-ounce can water chestnuts, drained and chopped
- 2 tablespoons dill pickle, chopped
- Chop the egg, onion, bell pepper, dill pickle, and water chestnuts. Combine with the tuna, mayonnaise, and mustard. Season with salt and pepper to taste, and mix until evenly combined.
