Tuna Walnut Salad
A creamy, crunchy twist on the classic lunchtime staple. Flaky tuna gets folded with crisp celery, sweet red onion, and toasted walnuts, all held together by a tangy yogurt-mayo dressing. It's protein-packed, satisfying, and ready in 15 minutes — perfect on toast, in a wrap, or scooped over greens.
For 4 servings
- roast · ~4 min
Toast the walnuts.
Place the chopped walnuts in a dry skillet over medium heat. Toast for 3-4 minutes, shaking the pan frequently, until fragrant and lightly golden. Remove from heat and let cool completely.
TIPWatch closely — walnuts go from toasted to burnt very quickly. - prep · ~3 min
Drain and flake the tuna.
1.Open the 3 cans of tuna and drain the water completely.2.Use a fork to flake the tuna into a large mixing bowl, breaking up any large chunks.3.Add the finely diced celery and minced red onion to the bowl. - mix · ~1 min
Make the dressing.
In the same bowl, add the mayonnaise, yogurt, fresh lemon juice, chopped dill, salt, and black pepper. Stir everything together until the tuna mixture is evenly coated and creamy.
TIPMixing the dressing directly in the bowl means one less dish to wash. - mix · ~1 min
Fold in the walnuts.
Add the cooled toasted walnuts to the bowl. Gently fold them through the salad so they stay crunchy.
- rest · ~10 min
Chill before serving.
Cover the bowl and refrigerate for at least 10 minutes to let the flavors meld. Serve chilled.
TIPThis salad tastes even better the next day — make it ahead for meal prep.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the walnuts in a dry skillet until fragrant, then cool completely to preserve their crunch.
- 2Drain the tuna very well and press gently with a fork to remove excess moisture for a creamy texture.
- 3Finely mince the red onion to avoid overpowering bites of raw onion.
- 4Use full-fat yogurt for a richer, tangier dressing that won't separate.
- 5Chill the salad for at least 10 minutes to let the flavors meld for best taste.
- 6For meal prep, store the salad and walnuts separately and combine just before serving to keep nuts crunchy.
- 7If making ahead, add a squeeze of fresh lemon juice before serving to brighten the flavor.
Adapt it for your goals.
High-protein
Replace half the mayonnaise with additional Greek yogurt to boost protein and reduce fat, while keeping the dressing creamy and tangy.
no mayoNo-mayo
Omit the mayonnaise and use 6 tablespoons of full-fat Greek yogurt mixed with 1 teaspoon of Dijon mustard for a lighter, tangier dressing.
dairy freeDairy-free
Substitute the yogurt with an equal amount of dairy-free plain yogurt (coconut or soy-based) and use a vegan mayo for a completely dairy-free version.
herb burstHerb-burst
Add 2 tablespoons each of fresh chopped parsley and chives along with the dill for a fresher, more herb-forward flavor profile.
Why this is on our healthy list.
Rich in Omega-3s
Both tuna and walnuts are excellent sources of omega-3 fatty acids, which support heart and brain health.
High-Quality Protein
Tuna provides lean, complete protein that helps build and repair tissues, keeping you full and satisfied.
Probiotic Boost
The yogurt in the dressing adds live probiotics that support a healthy gut microbiome.
Crunchy Fiber
Celery and walnuts contribute dietary fiber, aiding digestion and promoting a feeling of fullness.
Frequently asked questions
Yes, but drain it well and expect a richer flavor and softer texture. You may want to reduce the mayonnaise slightly.
