Tuna Fish Salad Recipe

I am always looking for easy ways to upgrade classic lunch staples, especially high-protein snacks for busy workdays or healthy family meals.

Ditch the standard, heavy tuna salad and try this vibrant, zesty upgrade. This specific tuna fish salad recipe combines the satisfying texture of classic tuna salad with the bright, aromatic flavors of lemon and za’atar spice blend.

It’s ready in under 10 minutes (plus a quick chill time) and perfect for meal prepping a healthy, non-boring family lunch. The secret here is a simple za’atar-infused olive oil drizzle, which adds an extra layer of gourmet flavor without any extra effort.

This version keeps things fresh, light, and delicious, making it a new favorite for sandwiches, lettuce wraps, or crackers, offering a new take on the classic tuna fish salad recipe.

Ingredients

• 280 g / 10 oz canned tuna
  Choose tuna packed in water or olive oil, depending on your preference for richness. Ensure it is thoroughly drained before use, as excess liquid can make the salad watery. Flake the tuna gently with a fork once drained to break it up slightly.
• 120 g / ½ cup mayonnaise
  This provides the creamy base for the salad, binding all the ingredients together. For a lighter option, you can substitute Greek yogurt (or sour cream if that’s what’s in the fridge) or a reduced amount of mayonnaise. Use full-fat mayonnaise for the best texture and flavor adherence.
• 1 medium lemon
  You will need both the zest and the juice to cut through the richness of the tuna and mayonnaise. The zest holds powerful oils that add brightness, while the juice provides necessary acidity and tang. Make sure to wash the lemon thoroughly before zesting.
• 10 g / 2 teaspoons za’atar spice blend
  This unique Middle Eastern blend typically contains sesame seeds, thyme, oregano, and sumac for a savory, tangy flavor. It’s the key ingredient for this specific flavor profile; use a good quality blend for best results. Reserve an additional ½ teaspoon for the finishing drizzle to intensify the flavor.
• 70 g / 2 stalks celery
  Finely dicing the celery ensures that every bite has a pleasant, crunchy texture. Remove any tough outer strings before dicing for a smoother consistency. Celery provides a fresh, clean contrast to the creamy dressing.
• 30 g / ¼ cup finely minced red onion
  Red onion adds a necessary sharpness and depth of flavor to balance the tuna. Mincing finely prevents overpowering the salad with large chunks of raw onion. For a milder flavor, rinse the minced onion under cold water and pat dry before using.
• 15 g / ¼ cup fresh parsley
  Fresh parsley adds a bright green color and herbaceous, peppery notes. Flat-leaf parsley is preferred for its stronger flavor over curly parsley. Chop finely and mix into the salad right before serving, or use as a garnish.
• 15 ml / 1 tablespoon extra virgin olive oil
  This is combined with the reserved za’atar to create a flavorful finishing drizzle. Choose a high-quality extra virgin olive oil for a rich, fruity flavor profile. The drizzle adds complexity and a beautiful presentation to the finished dish.
• Salt and freshly ground black pepper
  Used to enhance and balance all the other flavors in the salad. Adjust according to taste after combining the dressing and tuna. Start with a small amount and build up as needed, as canned tuna can vary in sodium content.

Instructions

1. Prep the Tuna and Vegetables
   Begin by thoroughly draining your canned tuna; press out as much excess liquid as possible to prevent a watery result. In a medium mixing bowl, use a fork to flake the tuna, ensuring a chunky, even consistency (avoid mashing it completely). Add the finely diced celery and finely minced red onion directly to the bowl with the flaked tuna.
2. Make the Creamy Za’atar Dressing
   In a separate, small bowl, combine the mayonnaise, 2 teaspoons of the za’atar spice blend, lemon zest, and lemon juice. Whisk thoroughly until the dressing is smooth and evenly incorporated; add a pinch of salt and black pepper to taste. This ensures the flavors of the dressing are perfectly blended before being added to the tuna.
3. Fold and Combine the Salad Ingredients
   Pour the za’atar-lemon dressing over the tuna, celery, and red onion mixture in the larger bowl. Add the chopped fresh parsley and gently fold all the ingredients together using a spatula or spoon. Avoid overmixing to keep the tuna flakes intact and maintain a good texture, ensuring everything is just evenly coated.
4. Chill for Best Flavor (Recommended Step)
   Cover the bowl tightly with plastic wrap and transfer the tuna salad to the refrigerator. Chill for at least 30 minutes; this allows the flavors (especially the za’atar) to fully meld together. This chilling step results in a much more flavorful, integrated salad than serving immediately. I always try to chill this for at least an hour when making it for a party, because the za’atar really pops when given extra time to infuse and makes the whole tuna fish salad recipe taste richer. If the salad seems too dry after chilling, add another teaspoon of olive oil or a splash of lemon juice to loosen the texture.
5. Prepare the Za’atar Drizzle
   Just before serving, prepare the easy finishing drizzle to enhance the presentation and flavor. In a very small bowl, combine the 1 tablespoon of extra virgin olive oil with the remaining ½ teaspoon of za’atar. Stir briefly to infuse the oil with the spice, creating a simple yet effective garnish.
6. Serve and Garnish
   Scoop generous portions of the chilled tuna salad onto plates or into serving bowls. Create a gentle swirl or drizzle of the prepared za’atar-infused olive oil over the top of the salad. Garnish with additional fresh chopped parsley for a bright, contrasting color and flavor.

Serving Suggestions for This Za’atar Tuna Salad

This zesty tuna fish salad recipe is versatile and perfect for a quick, healthy lunch or high-protein snack. Here are a few ways to serve it:

• Sandwiches and Wraps: Serve this tuna fish salad recipe on toasted whole-wheat bread, croissants, or in soft pita pockets. For a lighter option, use large lettuce leaves like romaine or butter lettuce as wraps for a low-carb meal.
• Over Greens: For a healthy, high-protein lunch, spoon a generous portion over mixed greens. Add cucumber slices and cherry tomatoes, using the tuna salad dressing itself as the main dressing.
• With Crackers or Vegetables: Serve as a dip with high-quality crackers or crunchy vegetable sticks like carrots, bell peppers, and celery. This works great for appetizers, snacks, or light lunches.
• Stuffed Tomatoes or Avocados: Create an elegant presentation by stuffing half of a large tomato or avocado with a scoop of the chilled tuna salad.

Tips for Preventing Watery Tuna Salad

• Drain Tuna Completely: This is the most critical step; press firmly on the tuna in a fine-mesh sieve or colander to remove as much moisture as possible. If using tuna packed in olive oil, let it drain for at least 5 minutes to remove excess oil. I’ve found that letting the tuna sit in a fine-mesh sieve for 5 minutes makes a big difference in the final texture of my tuna fish salad recipe.
• Avoid Overmixing: Overmixing can release more moisture from the tuna and vegetables. Gently fold the ingredients together until just combined to retain texture and prevent a soupy consistency.
• Chill Before Serving: The chilling process helps the dressing absorb excess moisture and thickens the salad. If the salad is too loose right after mixing, a short time in the fridge (30 minutes) will often fix it, resulting in a much better tuna fish salad recipe.

Make-Ahead and Storage Tips

• Refrigeration: This tuna fish salad recipe is perfect for make-ahead meals and can be stored in an airtight container in the refrigerator for up to 3 days. The flavor actually improves slightly as it sits and allows the za’atar and lemon to fully infuse.
• Freezing: Do not freeze tuna salad, as the mayonnaise base will separate and change texture significantly upon thawing. The celery and red onion will also lose their crispness and become mushy if frozen.

FAQs

What is Za’atar?

Za’atar is a popular spice blend from the Middle East, usually containing dried herbs like thyme and oregano, sesame seeds, and sumac (which adds a tangy, lemony flavor). It’s a versatile spice that adds complexity and depth to savory dishes and is fantastic in this tuna fish salad recipe.

Is this recipe kid-friendly?

This recipe is generally kid-friendly, but if a child is sensitive to strong flavors, you can reduce the amount of red onion or add a touch of honey to balance the acidity of the lemon. The primary flavors are savory and bright, which usually appeal to most palates.

Can I use Greek yogurt instead of mayonnaise?

Yes, you can substitute plain Greek yogurt for some or all of the mayonnaise for a healthier, tangier option. I often substitute half the mayonnaise with Greek yogurt when making a healthy version of my tuna fish salad recipe, ensuring I drain the yogurt first.

How long does homemade tuna salad last?

When stored properly in an airtight container in the refrigerator, homemade tuna salad typically lasts for 3–4 days. Always check for any off-smells or color changes before serving to ensure safety.

Can I add hard-boiled eggs to this recipe?

While not part of the base recipe, hard-boiled eggs are a great addition for extra protein and creaminess. Add 1-2 hard-boiled eggs, roughly chopped, along with the celery and red onion to enhance the texture.

What can I use instead of red onion?

If you don’t like red onion, or for a milder flavor, try finely chopped chives, green onions, or even shallots. These options provide a subtle sharpness without overpowering the dish.

Conclusion

This zesty tuna fish salad recipe proves that classic comfort food can be both quick and exciting. The bright lemon and aromatic za’atar elevate this simple dish from basic to brilliant, making it the perfect choice for busy weekdays or a healthy meal prep. Pin this recipe to try next time you’re craving a flavorful and easy lunch.

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