Sun-dried Tomato Tuna Salad is bright with flavor, wholesome and delicious! Wild caught tuna is dressed up with sun-dried tomatoes, lemon zest and capers. Serve in lettuce leaves or between toasted seedy whole grain bread.

Sun-dried Tomato Tuna Salad

Want something new and fresh for lunch?

Me too! On most days I flop between a salad, salmon and stir-fried veggies, and low-carb chicken wrap. I always forget about tuna fish. Until now.

I literally opened my fridge and added what I had on hand in a bowl and I was quite proud of the end result. Basically, wild caught tuna gets fancied up with chopped sun-dried tomato, garlic, lemon zest and capers. Personally, I love this tuna salad served with lots of crisp lettuce sandwiched between lightly toasted whole grain bread. But sometimes I just wrap it up in lettuce for a low-carb lunch.

This wholesome healthy lunch takes minutes – what’s not to love?

Sun-dried Tomato Tuna Salad ingredients

To Make This Sun-dried Tomato Tuna Salad You Will Need:

  • mayonnaise
  • plain non-fat greek yogurt
  • garlic paste
  • lemon zest
  • parsley
  • tuna fish
  • celery
  • green onions
  • sun-dried tomatoes
  • capers
  • kosher salt
  • freshly ground black pepper

mayo, greek yogurt, garlic paste, lemon zest and parsley in a bowl

In a medium bowl, measure and add in 1/4 cup mayonnaise, 2 tablespoons plain non-fat greek yogurt, 1 tablespoon minced fresh parsley, 1 teaspoon garlic paste and the zest from a small lemon (about 1 teaspoon).

combined ingredients in glass bowl

Stir well to combine.

green onion, sun-dried tomatoes, capers and celery with salt and pepper into bowl

Next add in 10 ounces (drained) partially flaked with a fork wild caught tuna (I love Wild Planet – not sponsored), 1/2 cup chopped celery, 3 green onions that have been sliced, a little less than 3 tablespoons chopped sun-dried tomatoes (that were packed in oil – patted dry before chopping) and 1-1/2 tablespoons capers. Season with kosher salt and freshly ground black pepper to taste.

combined Sun-dried Tomato Tuna Salad in glass bowl

Stir to combine. Feel free to adjust the mayo/greek yogurt to your liking, add in more if only necessary.

Sun-dried Tomato Tuna Salad sandwich close up

Serve on toasted bread with crisp lettuce or skip the bread and enjoy it in a lettuce wrap.

Sun-dried Tomato Tuna Salad

Fresh, bright and loaded with flavor and absolutely delicious!

Lunch just got so much better!

Sun-dried Tomato Tuna Salad

Enjoy! And if you give this Sun-dried Tomato Tuna Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sun-dried Tomato Tuna Salad

Sun-dried Tomato Tuna Salad
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Yield: 4 servings

Sun-dried Tomato Tuna Salad

Sun-dried Tomato Tuna Salad is bright with flavor, wholesome and delicious! Wild caught tuna is dressed up with sun-dried tomatoes, lemon zest and capers. Serve in lettuce leaves or between toasted seedy whole grain bread.

Ingredients

  • 1/4 cup mayonnaise
  • 2 to 4 tablespoons plain nonfat greek yogurt
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon garlic paste
  • 1 small lemon, zested
  • 10 ounces canned wild caught solid pack tuna in water, drained
  • 1/2 cup chopped celery
  • 3 green onions, sliced
  • 3 tablespoons sun-dried tomatoes, that are packed in oil, chopped - see notes
  • tablespoons capers, or to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions 

  • In a medium bowl, measure and add the mayonnaise, plain non-fat greek yogurt, minced fresh parsley, garlic paste and the lemon zest. Stir well to combine.
  • Next add in the tuna, chopped celery, green onions that have been sliced, chopped sun-dried tomatoes and capers. Season with kosher salt and freshly ground black pepper to taste.
  • Adjust the mayo or yogurt in the salad if it needs more.
  • Serve in romaine lettuce leaves or on toasted seedy bread.
  • This tuna salad will keep for up to 4 days in the fridge if stored in an air-tight container. I do not recommend freezing.

Notes

  • Blot the sundried tomatoes with paper towel (to absorb most of the oil) before chopping.
Serving: 1g, Calories: 188kcal, Carbohydrates: 7g, Protein: 13g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Cholesterol: 25mg, Sodium: 491mg, Fiber: 2g, Sugar: 3g