This is the crisp weather, crunchy leaves, almost-sweater-weather lunch we all need right now. We really like tuna in the hummus household. It’s such a quick, easy and accessible protein, ya dig? You’re going to love the crave-worthy flavors of this apple tuna salad recipe. For more tuna stardom, don’t miss my Healthy Tuna Salad (on repeat for lunches) and 10-minute Tuna Chickpea Salad that Jeff’s obsessed with.
The low down on ingredients
Tuna: You can really use any canned tuna you like here. I used pole and line caught skipjack tuna in water (I like that it’s lower in mercury), but albacore also works. Even the kind packed in oil is good if you prefer the extra moisture and fat! Apple: I love the crisp, sweet bite of Honeycrisp but you can use any apple variety you like here, even more tart varieties like Granny Smith. Greek yogurt: Plain, unsweetened yogurt adds creamy tang instead mayo. The higher fat percentage, the better it will taste, so I recommend 2% or whole. Pecans: For nutty crunch and toasty flavor. I used pre-chopped roasted pecans. I’ve tested this recipe with walnuts, too. Yum! Onion: For sharp bite and flavor. Red or white onion will work. Celery: I love the crunch and think celery is a must in tuna, but you can leave it out if you’re not a fan. Oil: Just a tablespoon add that tuna salad texture we all know in love since we’re not using mayonnaise. I don’t recommend skipping it! Any neutral oil or even olive oil work great. Lemon juice and Dijon: For a nice pop of bright flavor!
Let’s make it!
But wait, it’s healthy?
As a dietitian, I’m all about high protein lunches that keep you fueled all afternoon long!
Apples are packed with filling fiber. The skin is packed with vitamins A, C, and K, so don’t peel it! Apples also have strong antioxidant activity. Tuna is lean and loaded with protein. Look for no salt added if you’re watching sodium. It also contains omega-3 fatty acids, vitamins A, B, and D as well as selenium, iron, phosphorus. And we’ve got our nutrient-rich veggies, celery and onion! Bonus points if you serve it with leafy greens.
Make it your own!
Nut free: Omit the pecans and use pepitas or sunflower seeds. Dairy free: Omit the yogurt and oil and use mayonnaise instead (start with ¼ cup and add more to taste). You can also try unsweetened dairy-free yogurt but they tend to have strong flavors so I wouldn’t recommend it. Celery: if you’re not a celery fan, just leave it out!
Store for later
Store tuna salad in an airtight container in the refrigerator for up to 3 days. Don’t forget to leave a star rating and comment letting me know you made these! I’m so grateful for your feedback always.
