Confetti Tuna Salad
Looking to jazz up your summer lunch routine? We’re updating classic tuna salad with lots of crunchy Perfectly Imperfect vegetables and fresh herbs for the ultimate no-cook midday meal. It’s quick and easy, loaded with nutrients, and perfect for meal prep.
You can’t beat a classic tuna salad sandwich or tuna melt, but there are lots of delicious ways to enjoy this colorful, fresh spin. Stuff it into an avocado or tomato, fold it in lettuce leaves or wraps, or just enjoy it straight out of the bowl with a fork.
Here are a few ways to customize this tuna salad:
Veg options: Any combination of finely chopped or shredded crunchy Perfectly Imperfect vegetables work well, including carrots, celery, cucumber, bell peppers, cabbage, radishes, or beets.
Add fruit: Finely chopped Perfectly Imperfect apple, pear, or grapes work well in tuna salad.
Mayo swaps: You can substitute plain Greek yogurt for the mayo. Adjust the lemon juice depending on how tangy you like it.
Bean or pasta salad version: Stir in drained and rinsed chickpeas or navy beans, or cooked macaroni pasta. Add more mayo, Dijon mustard, and lemon juice to taste.
Tex-Mex version: Use lime juice instead of lemon juice, fold in finely chopped mango, a dash of chili powder, and chopped cilantro.
Try this recipe? We’d love to see! Be sure to snap a pic, share it on social media, and tag us @perfectlyimperfectproduce so we can check it out!
Confetti Tuna Salad
Active time: 10 Min.
Total time: 15 Min.
2 5-ounce cans Albacore or chunk light tuna, drained well
¼ cup finely chopped Perfectly Imperfect bell pepper
¼ cup finely chopped Perfectly Imperfect carrot
¼ cup finely chopped Perfectly Imperfect celery
¼ cup mayo, any variety
2 tablespoons Perfectly Imperfect lemon juice
1 teaspoon Dijon mustard
Freshly cracked black pepper
Optional mix-ins: Finely chopped chives, fresh herbs, olives, dill pickle, or sweet pickle relish
To serve: Whole grain bread, halved and pitted avocados, lettuce wraps, crackers, etc.
Mix together the drained tuna, bell pepper, carrot, and celery in a bowl. Fold in the mayo, lemon juice, and Dijon mustard and stir until well-combined. Season to taste with salt and pepper, then fold in optional mix-ins, if using. Serve as a sandwich, in lettuce wraps, stuffed into avocados, or with crackers.
Tuna salad will keep in the fridge for up to 4 days.
By Carolyn Hodges MS, RDN