This healthy tuna salad recipe is an adaptation of my mother’s tuna salad. She doesn’t like onions in her tuna salad, but I do. Basically that’s the only change. However, I grew up eating it on white super processed bread or with crackers. And in the 80’s mayonnaise was considered something you had to avoid because of the fat.

Those days are long over! Today, we know the quality of ingredients matter and this tuna salad has become one of my go to meal preps for the week.

Ingredients

The crunchiness of the cabbage and onion with the creaminess of the mayonnaise and the punch of flavor coming from the olives and pickles are balanced by the sweet relish.

Chop Chop Chop

Start by draining the canned tuna. No one wants watery tuna salad!

Then chop the onion and cabbage in small pieces. I use a vegetable chopper for this step.

Mix

After you have chopped the vegetables, mix everything in a bowl until well combined.

Serving Ideas

For a nice healthy tuna salad lunch that will keep you full for hours, I toast some low carb high fiber bread, add some spinach and a few slices of avocado. I serve it with a boiled egg and some vegetables.

I also eat this healthy tuna salad as a snack with low carb crackers.

Meal Prep

I consider myself a semi-meal-prep lover. I like to have some components ready to easily put meals together. This healthy tuna salad recipe takes no time to make. I even double the recipe sometimes and keep it in individual portions in the fridge for lunches, snacks and for when I don’t feel like cooking dinner.