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Rainbow Tuna Salad

This no-cook recipe comes together in a flash, and the colorful veggies make it more appealing than a traditional tuna salad.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Servings: 4

Ingredients

For the tuna

  • 1 tablespoon fresh lemon juice
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon dijon mustard
  • ¼ teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped
  • 2 cans tuna packed in oil, drained
  • Salt and pepper (white pepper, if you have it)

For the salad

  • cup celery (about 2 small stalks), chopped (see note)
  • ¼ cup red onion, chopped
  • ½ cup grape/cherry tomatoes, chopped
  • ½ cup avocado, chopped
  • cup kalamata olives, chopped
  • 1 head iceberg, romaine or butter lettuce, leaves separated and torn into palm-sized cups

Instructions

  • In large bowl, mix lemon juice, yogurt, mayonnaise, mustard and garlic well with a spatula or a spoon. Taste mixture and add salt and pepper as desired. Add parsley and tuna, breaking up the tuna into small-ish flakes. Use a fork if need be.
  • Here’s where you can choose your own adventure: You can either mix the remaining ingredients (except the lettuce) into the tuna mixture or mix them separately (again, excepting the lettuce). Mixing all the components will allow the flavors to marry, but leaving them separate will allow the colors to pop.
  • Next, assemble your salads on the lettuce leaves by spooning about ¼ cup mixture onto each lettuce cup. (If you chose to mix the ingredients separately, place 2 tablespoons of each mixture on each lettuce cup.)

Notes

Notes: You can roughly chop or finely dice the salad ingredients – it’s up to you!