Ok, I’ll let you in on a little secret: I’ve done this all before. Back in the day when I had my personal cooking blog, I wrote, photographed, and published this exact same recipe.
When I started building Confetti Kitchen, I got to hit the reset button. New recipes, new posts, and a completely new design (not to mention an awesome team). But this recipe was so darn popular I couldn’t leave it behind. So, we recently refreshed this recipe with new photography and content to make it a little more CK. Consider this the biggest stamp of approval I could ever give a recipe.
Now let’s get to the recipe! This gem comes from my friend, Erica Stenz—fitness trainer, nutrition consultant, and VP at Barry’s Bootcamp in San Francisco. It goes without saying that Erica is beyond busy, so it made my day when she offered to share her nutrition advice and recipes with all of us!
A few years ago, Erica brought this Whole30 Tuna Salad to a #fitfam potluck—yes, that’s the kind of thing that happens when you go to Barry’s. I was hooked after the first bite, and wouldn’t leave until she gave me her recipe. After reading it, I was shocked at how simple it was. Step 1: Dice. Step 2: Make dressing. Step 3: Mix together. <insert praise emoji>
Did I lose you at Whole30? Wait, come back! You don’t have to be on a strict eating regimen or doing Whole30 to enjoy this salad. I don’t stick to any specific diet, but I love making a big bowl of this salad at the start of the week. It makes a great snack or easy lunch!
I’ve gotta be honest: my first thought after having one bite was “this tastes way too good to be Whole30.” (No offense to Whole30, but you know what I mean.) The key is variety. There are so many different flavors and textures going on in this salad, it’s impossible to get bored. I was most surprised by how much I liked the diced pickles. Don’t leave them out! They add more crunch and tartness to the salad, and I might even like them more than the dates…which says A LOT.
The star of the salad is the albacore tuna, which packs all of the protein in this recipe. You can’t beat the convenience of canned tuna (this recipe requires zero actual cooking), but if tuna isn’t your thing you’ve got options. This recipe would work perfectly with cooked chicken breast or turkey.
It all comes together, thanks to the dressing. Simply whisk together spicy brown mustard, olive oil, and add dill, smoked paprika, salt, and pepper. You can add a dash of curry powder if you want to boost the flavor even more. Also, Erica uses fish oil instead of olive oil and swears by Carlson Lemon Flavored Fish Oil. She also drizzles Tessemae’s Zesty Ranch dressing on the salad at the end. This can be a little hard to find, so if your local grocery story doesn’t have it, don’t panic – it’s totally optional.
Assembling this salad is a breeze. Just add the dressing to the large bowl of veggies and fruits and gently toss. Finally, have a taste and adjust the salt – you may want to add a pinch of salt or even squeeze some fresh lemon juice!
Give this tasty Whole30 Tuna Salad recipe a try? Show us your bowl! Post a pic on Instagram and tag #confettikitchen!
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What You Need
- 2 cans albacore tuna (in water, no salt added)
- 1 apple (Pink Lady or Fuji preferred)
- 1 kosher dill pickle
- 1 English cucumber
- 1 red or yellow bell pepper
- 2 Medjool dates
- 1 avocado
- 2 tablespoons spicy brown mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried dill
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, more to taste
- Dash of curry powder (optional)
Bowls: small, large
In a small bowl, stir dressing ingredients with a fork. Set aside.
Drain canned tuna and add to a large bowl. Dice remaining salad ingredients and add to the tuna.
Toss and serve!
Pour dressing over the salad. Gently toss with a wooden spoon to evenly coat. Serve immediately or refrigerate.
|Canned tuna||Cooked, diced chicken|
|Olive oil||Fish oil|