Crunchy Vegetable Tuna Salad Recipe

We love this Crunchy Vegetable Tuna Salad Recipe for sandwiches and salads. This super simple recipe is gluten-free and filled to the max with crunchy vegetables for flavor and texture.  This really is a scrumptious recipe and there are NEVER leftovers.

Crunchy Vegetable Tuna Salad Recipe

Crunchy Vegetable Tuna Salad Recipe

I have been on a real tuna kick lately. I keep thinking, how can I jazz up this 5 Oz can of tuna to make it taste like a 200 dollar plate of chicken breast, potatoes, and asparagus at a fancy fundraiser?  Today it is all about VEGETABLES!  I want the satisfying crunch of a carrot stick, the fresh zest of lemon, and the cool freshness of cucumber whipped together with fabulous white albacore tuna and slapped on a bed of amazing lettuce greens or slathered on a piece of crisp yummy toast.
Now, how does that sound?  Food should be something you look forward to sitting down and enjoying.
Crunchy Vegetable Tuna Salad Recipe
No more blah, tuna, and mayo on wheat! Let‘s go rogue and add amazing vegetables and the king of all fancy herbs, dill.
There is something liberating about creating a recipe that gives you the freedom to just add what you love. Our Crunchy Vegetable Tuna Salad Recipe is all that and a bag of bagels!
Here is a quick list of our favorite pantry ingredient for amazing tuna salad.\

Tuna Salad Pantry Items




Kitchen Gadgets and Tools

I form the tuna salad with salad greens and cucumbers with this cool set. Prep/Plating/Forming Rings
Love anything in this sky blue color like the napkin. Blue Gingham Napkin (similar)
My favorite glass mixing bowls 
Here are some other fabulous tuna recipes.
Let‘s make some tuna!
Yield: 8

Crunchy Vegetable Tuna Salad Recipe

Crunchy Vegetable Tuna Salad Recipe

Lots of fresh vegetables in a amazing colorful crunchy tuna salad.

Prep Time 20 minutes
Total Time 20 minutes


  • 2 Cans White Albacore Tuna Drained
  • 1/2 cup mayonaisse
  • 1/4 cup finely diced cucumber
  • 1/4 finely diced red onion
  • 1/4 finely diced celery
  • 1/4 cup finely shredded and chopped carrots
  • 1//4 finely chopped Italian parsley
  • 1 Tbsp Dijon mustard
  • 1 teaspon dried dill
  • juice of half a lemon


  1. In a large bowl mix together drained tuna, mayonaisse, cucumber, red onion, celery, carrots, parsley, dried dil. Squeez lemon on top of tuna and mix again.
  2. Serve immediately or refrigerate up to two days.


I use a stand up cheese grater for shredded carrots, then give them a chop.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 190Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 337mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 14g

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebookfollow us on Pinterest and connect with us on Instagram and tag your @mommacan  recipes with #mommacan, while you’re at it…I  love to see your pics! 


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