Canned Tuna Salad Recipe

This canned tuna salad recipe is Paleo friendly and Whole30 approved. I first saw it in the Well Fed 2: More Paleo Recipes for People Who Love to Eat. Green onions, pickles and parsley give canned tuna a wonderful flavor. Serve wrapped in lettuce leaves or spoon in cucumber or bell pepper boats. This is the link for Primal Kitchen Mayo (Paleo and Whole30 approved).
Canned Tuna Salad Recipe


  • 2 cans tuna (5 ounce each, I used half salt tuna in water from Trader Joe's)
  • 1 celery stalk (finely chopped)
  • 2 1/2 tablespoons pickles (finely chopped)
  • 2 1/2 tablespoons onion (finely chopped)
  • 1 1/2 tablespoon green onions (top portions, finely chopped)
  • 1 1/2 tablespoon parsley (finely chopped)
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt (or more, to taste)
  • cayenne pepper
  • 3 tablespoons mayonnaise (use homemade or Primal Kitchen mayo)
Prep time:
15 minutes
Yield: 4 servings | Prep time: 15 minutes |


1. Drain tuna and flake with a fork in a large bowl.

2. Finely chop celery, pickles and onion.

3. Finely chop green onions and parsley.
4. Add all the ingredients to the bowl with tuna (except mayo) and mix.

5. Add mayo and gently stir until all the ingredients are combined.


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