Best Tuna Salad Recipe | Little Luna

Best Tuna Salad Recipe | Little Luna

Chopped tuna salad is the perfect summer side dish. Filled with rainbow-colored fresh crispy vegetables, protein-rich tuna, and added with light and refreshing lemon balsamic vinegar.

Especially in summer, I only need a light salad to enjoy a quick meal, or a shareable side dish. This tuna salad is the perfect combination of vegetable salad and pasta salad-similar to our Asian pasta salad, or tortellini salad!

Light and refreshing salad

If your goal this summer is to stay healthy, then this is the salad for you! This tuna salad contains zero mayonnaise, unlike a typical tuna salad. Instead, this tuna pasta salad is made with super simple fresh lemon balsamic vinegar made with extra virgin olive oil.

I like the refreshing taste and its lightness. This is a perfect compliment to tuna and all vegetables.

I am a girl who likes carbohydrates, so I only added a cup of pasta, but if you want to eat low carbs, you can definitely omit it. To be honest, I like to eat it with pasta because it makes it more suitable for dinner.

Lemon Balsamic Sauce

The first step in any salad is to start with the seasonings. This way, when all the other parts of the salad are ready, you can sprinkle the dressing immediately.

For lemon balsamic vinegar, you can throw everything into a food processor, or if you chop the shallots fine enough, you can put it all in a jar and shake it well. The following are the ingredients it needs:

  • ⅓ cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped shallots
  • 1 ½ teaspoon Dijon mustard
  • ½ teaspoon lemon zest
  • ½ teaspoon granulated sugar (or honey)
  • 2 tablespoons white balsamic vinegar

It only takes a few minutes to make and adds so much flavor to this salad!

How to make tuna salad

spaghetti. Because this salad contains pasta, you need to start making it before shredding all the vegetables. After boiling and draining the pasta, you need to soak it in a bowl of ice water to cool the noodles to prevent the lettuce from wilting.

hack. When cooking the pasta, chop the vegetables. I like to cut my lettuce very small, because there is nothing more embarrassing than trying to put a large piece of fluffy lettuce into your mouth without getting the dressing to stain your cheeks.

toss. Once everything is chopped up, you can throw everything together and enjoy! It’s simple, right?

All your questions have answers

How long can tuna salad keep in the refrigerator? Once the tuna is out of the can or vacuum-sealed bag, it can be kept in the refrigerator for 3-4 days if it is properly stored in an airtight container. However, please be aware that other ingredients in this salad, such as lettuce, may start to wilt sooner.

Can this tuna noodle salad be made ahead of time? This recipe can be prepared one day in advance. Prepare all the ingredients as written, but store them in separate containers in the refrigerator. When you are ready to serve the salad, mix all the ingredients in the salad bowl and stir.

How much tuna is safe to eat? Fish is good for you. However, it does contain mercury. The amount of tuna a person can eat depends on the type of tuna.

According to the FDA, people including pregnant women and children can eat 2-3 servings of canned large chunks of light tuna per week, but can only eat 1 serving of canned albacore or freshly caught tuna per week.

Adult: 4 ounces = 1 serving Child (2-7 years old): 2 ounces = 1 serving

Pasta and salad recipes are my summer favorites, so I have a feeling that we will often make this in the next few months. We hope you like it as much as we do!

For more pasta salad recipes, please check:

Course Side Dishes

American cuisine

Preparation time 15 minutes

Cooking time 10 minutes

Total time 25 minutes

8 servings

Calories 201 kcal

Author Little Luna

For salads:

  • 2 romaine lettuce hearts, chopped
  • 1 diced avocado
  • 7 ounces white albacore tuna, thinly sliced ​​with a fork
  • 1 cucumber quartered
  • 1 red bell pepper, diced
  • 1 diced yellow bell pepper
  • 1/4 sliced ​​red onion
  • 1 cup dried pasta

Lemon vinegar:

  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped shallots
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon granulated sugar or honey
  • 2 tablespoons white balsamic vinegar

For salads:

  • Cook the pasta according to the instructions on the package. Drain and put in a bowl of ice-cold water. Drain again.

  • Put all the vegetables in a bowl along with the chilled and drained pasta. Drizzle on the dressing and toss.

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