Name: Weeknight Tuna Salad
Prep time: 10 min
Yield: 3
Ingredients: 2 (5-ounce) cans of high-quality tuna in olive oil, drained; ½ cup thinly sliced celery; ¼ cup chopped sun-dried tomatoes; ¼ cup sliced green olives; ¼ cup pickled red onions; ½ cup fresh basil leaves, torn; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; ½ teaspoon salt; ¼ teaspoon black pepper

Weeknight Tuna Salad

Nothing beats a recipe that’s quick, nutritious, and packed with flavor, and this Weeknight Tuna Salad has become a household favorite for just that reason. As a busy mom, I always look for meals that come together effortlessly, especially on those evenings when time seems to slip away. This salad is my go-to when I need something satisfying yet simple.

The idea for this recipe came about on a hectic weeknight when I had little time to cook but still wanted something wholesome. I had a few pantry staples—high-quality canned tuna, olives, sun-dried tomatoes—and some fresh ingredients like celery and basil. The combination turned out to be a game-changer! It’s not your typical mayo-heavy tuna salad; instead, it’s bright, briny, and bursting with fresh Mediterranean flavors.

One of the things I love most about this dish is how versatile it is. I serve it over a bed of crisp greens when I’m craving something light, pile it onto a thick slice of crusty bread for a heartier meal, or even enjoy it straight from the bowl when I’m in a hurry. My family raves about the balance of flavors—the richness of the tuna, the tanginess of the pickled onions, and the hint of sweetness from the sun-dried tomatoes. It’s proof that healthy food doesn’t have to be complicated! Whether you need a last-minute dinner or a meal-prep-friendly lunch, this Weeknight Tuna Salad is one you’ll turn to again and again.

Questions I Often Get Asked About This Recipe

Can I use fresh tuna instead of canned tuna?
Absolutely! If you have fresh tuna on hand, simply sear it and flake it into the salad. However, high-quality canned tuna packed in olive oil adds great flavor and convenience.

What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, cherry tomatoes or roasted red peppers work well as a replacement while maintaining the bright, slightly sweet element.

How long does this tuna salad last in the fridge?
Stored in an airtight container, this salad keeps well for up to 3 days. The flavors continue to develop, making leftovers even tastier!

Can I make this ahead of time?
Yes! You can prepare this salad a few hours in advance. Just hold off on adding the fresh basil until right before serving to keep it vibrant.

What’s the best way to serve this salad?
It’s delicious on its own, but I also love serving it with toasted sourdough, stuffed into a pita, or spooned over mixed greens for a refreshing meal.

What You Need to Make Weeknight Tuna Salad

2 (5-ounce) cans of high-quality tuna in olive oil, drained

½ cup thinly sliced celery

¼ cup chopped sun-dried tomatoes

¼ cup sliced green olives

¼ cup pickled red onions

½ cup fresh basil leaves, torn

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

½ teaspoon salt

¼ teaspoon black pepper

How to Make Weeknight Tuna Salad

In a large mixing bowl, combine the drained tuna, celery, sun-dried tomatoes, green olives, and pickled red onions.

Drizzle with extra virgin olive oil and fresh lemon juice. Season with salt and black pepper.

Gently toss everything together until well combined.

Fold in the fresh basil leaves just before serving.

Enjoy immediately or refrigerate for up to 3 days for an even more developed flavor.

Tips for Making the Best Weeknight Tuna Salad

Use high-quality tuna for the best flavor. Oil-packed tuna is richer and more flavorful than water-packed.

Don’t skip the pickled red onions! They add a tangy contrast that balances the briny olives and sun-dried tomatoes.

Add crunch by tossing in some toasted almonds or walnuts.

Make it a meal by serving over quinoa, brown rice, or pasta for a heartier dish.

Customize it with different herbs—parsley or dill are great alternatives to basil.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Perfect for a quick, healthy meal! Loved the Mediterranean flavors. Will make again!” – Amanda L.

⭐️⭐️⭐️⭐️ “Really good, but I think I’ll add a little feta next time for extra creaminess.” – John R.

⭐️⭐️⭐️⭐️⭐️ “Loved how fresh and light this was! It’s going into my weekly rotation.” – Sarah M.

⭐️⭐️⭐️⭐️ “Super easy to put together. I served it over greens, and it was delicious.” – Emily T.

⭐️⭐️⭐️⭐️⭐️ “A great way to switch up tuna salad! So flavorful and simple.” – Megan K.

Printable Recipe

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