Magic Everything Tuna Salad

Overhead image of tuna salad in white bowl with blue and white napkin and bowl of salad greens in background

This Magic Everything Tuna Salad has a little bit of everything in it - tuna, sardines (you won't notice them, promise!), cranberries, nuts, celery, and more! It's the best tuna salad I've ever had and, if you like your tuna salad chunky and full of flavor, you'll love it too!

Course Salad

Cuisine American

Keyword Lunch, Sardines, Tuna

Prep Time 10

Total Time 10

Servings servings (approx 1/2 cup each)

Calories 156kcal

Author Dena Norton

Ingredients

4 cans wild caught tuna (5 oz each)
2 cans wild caught sardines with bones (3.75 oz each)
2/3 cup dried cranberries
1/2 cup diced celery
1/2 cup diced onion
1/2 cup toasted slivered almonds
1 cup avocado oil mayo
1 Tbsp Dijon mustard
3 Tbsp Everything But the Bagel Seasoning (from Trader Joe's, or Google a homemade version)
Extra salt and pepper to taste

Instructions

Drain the tuna and sardines, then mash them in a large mixing bowl with a fork to create small, uniform pieces.
Add the remaining ingredients to the bowl and mix until thoroughly combined.
Serve over salad, with crackers, or on a sandwich.

Notes

While the flavor and texture combo listed is my absolute favorite, you can sub any variety of chopped veggies, nuts/seeds, and herb blend you like best.
Other additions that might be great: chopped boiled eggs, chickpeas, cooked quinoa, and diced apples. Be sure to add a little extra mayo, Dijon, and seasoning too to keep the flavor and texture on point!
I like the Everything But The Bagel Seasoning from Trader Joe's but other brands make similar products, or you can find DIY recipes for it online.
If you're worried about the sardine flavor coming through, replace half the sardines with tuna at first, then gradually work up to more each time you make it.
This recipe makes between 5-6 cups - if you're just making it for 1-2 people and don't want leftovers, you may want to cut the recipe in half.
Leftovers can be stored covered in the fridge for up to a week....but they never last that long at my house!

Nutrition