CREAMY, CRUNCHY & CLEAN!
This isn’t the tuna salad you grew up with—and that’s exactly the point. This Better Than Mom’s Tuna Salad is fresh, creamy, and full of texture, without the heavy mayo overload. Wild-caught tuna, crunchy celery, briny capers, and a tangy pickle bite come together with yogurt and avocado mayo for a lighter, more balanced version that still delivers big flavor.
It’s quick, nourishing, and versatile—perfect over peppery arugula for a fresh meal, or piled onto your favorite ancient grain bread when you want something heartier.
Watch the demo on my YouTube channel HERE.
Check out my article, Tuna: Superfood or Toxic Trap? How to Choose Well.
Ingredients
- 1 can pole- & wild-caught tuna (I like Wild Planet)
- 1 green onion (white & green parts), sliced
- 1 rib celery (stalk + leaves), chopped
- 1 teaspoon capers, finely chopped
- ½ teaspoon coconut aminos
- 1 tablespoon dill pickle relish (If you don’t have relish, finely chop a dill pickle)
- 1 tablespoon plain yogurt
- 2 tablespoons avocado mayo
- Salt & pepper, to taste
- 1 cup arugula, for serving
Instructions
- If your tuna is packed in water or oil, drain it well. Add it to a bowl and flake with a fork.
- Add the green onion, celery, capers, coconut aminos, dill pickle relish, yogurt, avocado mayo, salt, and pepper.
- Mix gently until well combined.
- Serve over a bed of fresh arugula, or spoon onto your favorite ancient grain bread.
Bon Appetit!