Introduction
One breezy afternoon, Lina Vexley found herself craving something nourishing yet light — a dish that didn’t demand hours in the kitchen. From her pantry, she grabbed a can of tuna, a few crisp vegetables, and a splash of lemon juice. What started as a spontaneous mix turned into her signature Tuna Salad Recipe. It’s the perfect balance of protein-packed goodness, creamy texture, and refreshing crunch. Each bite feels like a burst of freshness and comfort. Whether it’s for a quick lunch, a picnic, or a side dish, this tuna salad proves that simplicity often makes the most satisfying meals.
Tuna Salad
Equipment
- Mixing Bowl
- Fork
- Cutting board
Ingredients
Salad Ingredients
- 1 can tuna drained
- 1 cup romaine lettuce chopped
- 1/2 cup cucumber diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
Dressing
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp lemon juice freshly squeezed
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1 tsp olive oil optional for richness
Instructions
- In a large mixing bowl, add drained tuna and break it apart with a fork.
- Add chopped lettuce, diced cucumber, halved cherry tomatoes, and sliced red onion to the bowl.
- In a small bowl, whisk together mayonnaise, lemon juice, salt, pepper, and olive oil to make the dressing.
- Pour the dressing over the tuna and vegetables. Toss gently until all ingredients are evenly coated.
- Serve immediately on a plate or chill for 15 minutes for extra freshness. Garnish with lemon wedges if desired.
Notes
Nutrition
How to Make Tuna Salad
Start by opening and draining a can of tuna — packed in water or oil depending on your preference. Place the tuna in a mixing bowl and gently flake it with a fork to separate the chunks. Next, chop fresh romaine lettuce and dice cucumbers for crunch. Halve cherry tomatoes for sweetness and thinly slice a bit of red onion for a mild bite.
Now, prepare the dressing: whisk together mayonnaise (or Greek yogurt if you prefer it lighter), lemon juice, a pinch of salt, and black pepper. Add a drizzle of olive oil for a touch of richness and extra shine.
Combine the vegetables and tuna in the same bowl, then pour in the dressing. Gently toss everything together so that each ingredient is lightly coated without losing texture. You can serve the salad immediately or refrigerate it for about 15 minutes to let the flavors meld and the salad chill nicely.
For an elevated twist, top with diced avocado, crumbled feta, or a sprinkle of fresh herbs like dill or parsley. Serve it on a bed of lettuce, inside a sandwich, or even stuffed into an avocado half. This quick, protein-packed dish delivers a balance of creamy, tangy, and crisp — ideal for lunch, meal prep, or a light dinner.
Conclusion
Lina Vexley’s Tuna Salad is proof that healthy food doesn’t have to be boring. With minimal effort, you get a meal bursting with freshness, color, and nutrition. The mix of tender tuna, crunchy vegetables, and zesty dressing creates a perfect balance of flavors. Whether served as a main dish or a side, it’s an effortless recipe that feels indulgent yet wholesome. In every bite, you taste simplicity done right — the kind that turns an ordinary can of tuna into something extraordinary.