The Best Tuna Salad Recipe
This is the perfect tuna salad that's high in protein, completely gluten-free, and dairy-free! This delicious salad combines juicy tuna with crunchy celery, tangy banana peppers, and fresh vegetables, all mixed in a creamy avocado oil mayo. This tuna salad recipe is easy to make and perfect for a light meal, whether on bread, crackers, or in a lettuce wrap!
Ingredients
- 4 Cans Wild-Caught Tuna in water - no salt added
- 1 1/2 Cups Mayo I used avocado oil mayo
- 1 Tbsps Tahini optional
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
- 1/4 Tsp Sea Salt
- 1 Tsp Dill Weed fresh or dried
- 1 Tbsp Fresh Chives or dried
- 2 Tbsps Banana Pepper Juice I used sweet & spicy flavor
- 1/2 Small Red Onion
- 1 Medium Red Bell Pepper
- 3 Tbsps Finely Chopped Celery
- 3 Tbsps Chopped Banana Peppers
- 3/4 Cup Chopped Pecans
- 3/4 Cup Dried Cranberries
Instructions
- Drain tuna and add it to a large mixing bowl. Use a fork to break apart the larger pieces. Add the mayo, tahini, and banana pepper juice, and coat the tuna well. You can add more mayo if you would like a creamier tuna salad.
- Mix in the garlic powder, black pepper, sea salt, dillweed, and chives.
- Fold in the red onion, bell pepper, celery, banana peppers, pecans, and cranberries. Give the tuna salad a little taste test to see if it needs more seasoning, banana pepper juice, or extra cranberries. You can flavor it to your preference!
- Refrigerate for 30 minutes before serving.
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