This cranberry tuna salad is a super easy and nutritious lunch that’s ready in just five minutes. Packed with sweet cranberries, protein-rich tuna, plus red onion and celery for crunchiness, this tuna salad is definitely a winner!
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If you feel like you’re eating the same lunch over and over, this cranberry tuna salad should be at the top of the list of things to try!
And if you’re thinking, ‘do cranberries go well with tuna, though?’ the answer is absolutely yes. The sweet and salty combination is amazing, actually, and I can think of few more delicious lunches than a cranberry tuna sandwich.
You can serve your cranberry tuna salad on toasted bread (I love it on multiseed wholegrain bread), in a wrap, on your favorite crackers, or simply slathered on bell pepper or cucumber slices.
Why you’ll love this cranberry tuna salad
- It only takes 5 minutes to make for the speediest lunch ever!
- You can easily make it your own by adding extra veggies, Greek yogurt or sour cream.
- It keeps well in the fridge for up to 3 days, so it’s great for meal prep.
What you’ll need
Tuna — Opt for tuna in spring water for this salad and drain it well.
Cranberries — You’ll need dried cranberries for this recipe; make sure they’re plump and fresh for the best texture.
Celery — This is optional but I love to add a bit of celery for that lovely crunch.
Red onion — Dice it small so it doesn’t overpower the salad.
Mayo — Light mayo is my go-to for tuna salads, but you can also use Greek yogurt or low-fat sour cream instead.
Dijon mustard — For a lovely bit of tanginess
Lemon juice — Freshly squeezed is always best!
Fresh parsley — Parsley is perfect in this tuna salad with cranberries but you can also use fresh dill or even basil if you like.
Pro tip
Add a finely diced apple for extra crunchiness and to make the tuna salad even sweeter.
How to make tuna and cranberry salad
Drain the tuna and add it to a mixing bowl together with the dried cranberries, celery, red onion, light mayo, Dijon mustard, lemon juice, fresh parsley, salt and black pepper.
Mix everything together and adjust the seasoning to taste.
Serve immediately or refrigerate for up to 3 days in an airtight container.
Substitutions and variations
- Add some toasted walnuts or pecans for extra crunchiness.
- Dice an apple and add it to the salad for more texture and sweetness.
- Sub the red onion with spring onions or chives if you prefer.
Recipe tips and notes
- Place the chopped red onion in a small bowl and cover with water, then let it sit for 30 minutes to mellow out the flavor.
- If your cranberries are particularly large, you can chop them if you like.
- Make sure you drain the tuna well so you don’t end up with a soggy salad.
What to serve with cranberry tuna salad
This tuna cranberry salad is super versatile and you can serve it over lots of things. Ideas include:
- Toasted wholewheat bread
- Wholegrain crackers
- As a sandwich or wrap
- In a lettuce wrap
- With sliced veggies such as bell peppers or cucumbers
- Or simply as is!
Leftovers and storage
- Leftovers will keep well for up to 3 days in an airtight container in the fridge.
- Serve the cranberry tuna salad straight from the fridge or at room temperature.
- I don’t recommend freezing this tuna salad.
If you’ve tried this cranberry tuna salad recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Cranberry Tuna Salad
Ingredients
- 2 cans (5 oz. / 140 g) tuna, in spring water
- ¼ cup dried cranberries
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ½ cup light mayo
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Drain the tuna and add it to a mixing bowl together with the dried cranberries, celery, red onion, light mayo, Dijon mustard, lemon juice, fresh parsley, salt and black pepper.2 cans (5 oz. / 140 g) tuna¼ cup dried cranberries¼ cup celery¼ cup red onion½ cup light mayo1 teaspoon Dijon mustard1 tablespoon lemon juice¼ cup fresh parsley½ teaspoon salt¼ teaspoon freshly ground black pepper
- Mix everything together and adjust the seasoning to taste.
- Serve immediately or refrigerate for up to 3 days in an airtight container.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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