Nani's Simple Tuna Salad with Cranberries
This creamy tuna salad with a hint of sweetness from dried cranberries is my go to lunch when I want something quick and refreshing.
recipesbynani.comThere is something so comforting about a classic tuna salad. I love adding dried cranberries to mine because they add a lovely chewy texture and just the right amount of sweetness to balance the savory fish. It is one of those reliable recipes that works just as well for a quick solo lunch as it does for a gathering with friends.
My secret for the best texture is to make sure you drain the tuna very well before you mix it with the dressing. If you find the salad is a little too thick, just add an extra spoonful of mayo or a splash of lemon juice to lighten it up. It keeps perfectly in the fridge for a couple of days too.
🧺 Ingredients
- 2 cans of tuna in water, drained well
- 1/3 cup mayonnaise
- 1/4 cup dried cranberries
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 small stalk celery, finely diced
- 1 tablespoon lemon juice
- Salt and black pepper to taste
👩🍳Instructions
- 1
Empty the drained tuna into a medium bowl and use a fork to break up any large chunks.
- 2
Add the mayonnaise, lemon juice, chopped parsley, fresh dill, celery, and dried cranberries to the bowl.
- 3
Stir everything together until the ingredients are evenly coated in the creamy dressing.
- 4
Taste the salad and add a pinch of salt and pepper according to your preference.
- 5
Serve it immediately or cover it and keep it in the refrigerator until you are ready to eat.
💡 Tips
This salad is delicious served on toasted sourdough bread, inside a crisp lettuce wrap, or scooped onto fresh apple slices for a low carb snack. Keep any leftovers in an airtight container in the fridge for up to two days.
Made this recipe? Let us know how it went.
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