In the kitchen

Fresh Veggie Tuna Salad

People are always surprised when I tell them that my daughter loves tuna salad. She has since she was a toddler, and I think partly it’s because she’s only had homemade. I’m not usually too snooty about homemade vs. store bought, because I am after all a busy mom who enjoys convenience, but tuna salad is the exception. I have to admit I get a little scared when I see the gray lump of mush staring at me from those clear plastic containers. So homemade it is- and it’s so easy!

Usually when I make this, I do it in what I call Grandma fashion- a little of this, a pinch of that… So I made a very conscientious effort to measure what I was adding this time, and it turned out great!

Fresh Veggie Tuna Salad


  • 15 oz canned tuna (I used 3, 5oz cans)
  • 1TBSP lemon juice
  • 1/8C onion, chopped
  • 1/2C celery, chopped
  • 1/2C carrots, chopped
  • 1/4C pickles, chopped
  • 1tsp dried dill
  • 1/2tsp sea salt
  • 1/2tsp black pepper
  • 1/3C mayo (or more to personal taste)

Get all of your veggies chopped and ready. I always drain my tuna in a colander, and using the back of a spoon squeeze out as much of the canned liquid as possible. Then taking a lemon wedge, squeeze about 1TBSP of lemon juice into the tuna and give it a good stir; watch out for seeds. (A tip if you recycle your cans: I use whatever is left of the lemon juice and squeeze a few drops into the cans before rinsing. It gets rid of the smell and you don’t have to stress about the cans stinking up your bin.)

Dump all of your veggies into a bowl, add the dill, salt and pepper and give it a stir. Don’t add the tuna quite yet.


Add 1/3C mayo to your veggie mix. If you like your tuna salad a bit more mayo-y add as much as you like, just remember that you can always add but not take away here. The veggies and seasonings add a lot of flavor, so you may not want as much mayo as usual. Once your ingredients are combined, add the tuna and mix thoroughly. It’s yummy right away, but gets even better if you chill it in the fridge overnight. That gives the tuna a chance to really soak up all of the flavors.

Enjoy! 🙂

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