We were out of town last weekend for a friend’s wedding in Gettysburg, PA (OMG, a real fall!), and so when we came home late on Monday, my meal prepping was way out of whack. Luckily I had a ton of packaged white tuna to use up. When we thought our world was ending, and we were stocking up for Hurricane Irma, I bought extra canned goods in case we were without power for days. Luckily, we never lost power. My sister was without for a week, but was able to stay with my parents (and her three year-old, and two dogs #full house), which was great.
Also in the pantry were dried cranberries, and walnuts (walnuts were leftover from this salad, not from the hurricane prep), and I knew I could throw together a quick tuna salad for lunch on Tuesday while planning out the rest of the week’s eats. But I loved the tuna salad so much, and had a ton to use, that I made it all week long for lunches. I love when things work out like that.
This Harvest Tuna Salad has diced apples and celery, for crunch, dried cranberries, and walnuts. It’s naturally sweet, and crunchy, and filling. When I was a kid, I loved tuna salad sammies on toasted bread. For the most part, as an adult, I stay away from bread, for everyday meals, so I used a few crackers instead. Currently obessed with these Cheddar Nut-Thins. If you’re on a whole 30, compliant plantain chips would also be good!
This is such an easy recipe, that I have to ask if it’s really a recipe worth putting out into the internet, or not. But seriously, I craved this again on Wednesday, and again on Thursday, so here we are, kids. It IS worth a blog post. Plus, it’s one easy lunch to prep this week. And it’s cheapppppppppp. And filling, and depending on the cranberries, walnuts, and mayo you use, it’s also paleo, and whole30 compliant. I used Primal Kitchen Mayo – it’s pricier than other mayonnaise, but I like the ingredients. It’s the same as making your own. I’m not mayo-shaming you, though. Please use what you like!
harvest tuna salad
- 1 can White Albacore Tuna - about 112g can
- 1 tablespoon mayonnaise
- ½ tablespoon onion powder
- 1 teaspoon garlic salt
- 1 stalk celery, diced
- ¼ red or green apple, chopped
- 2 tablespoon dried cranberries
- 1 tablespoon walnut pieces, chopped
- To a mixing bowl, add tuna fish, mayo, and spices. Gently combine. Stir in remaining ingredients. Top over greens, or between your favorite bread!
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Carolyn Ingram says
This sounds incredible! I will have to try making this recipe!
Hope you do, Carolyn!
This looks incredible! Such great flavors, and I bet better then plain tuna.I’m sure the whole family will love it!
Thanks, Serena. I think so!
Jocelyn (Grandbaby Cakes) says
Awesome easy lunch option!! Thanks for sharing!!!
Sometimes, easy is all I can handle on a Monday!
Love easy lunches
Meeee too. <3
Debra C. says
Looks just delicious and what’s better is I have everything I need to make this for lunch today!
I love Gettysburg! Hope you guys enjoyed it.
Meg Taylor says
Oooh I never would have thought of doing tuna with this delicious, sweet mix of extras. It sounds (and looks) so good!
Meg, Borrowed Heaven
Love all the flavors here in your tuna salad – yum!
Kristen Chidsey says
THis is my favorite way to make chicken salad, I need to do this with tuna ASAP
I ave definitely alternated a similar salad with chicken – either works, for sure!
I love the idea of adding cranberries and walnuts! Perfect for the season!
This is such a great and easy work lunch!! xo, Biana
YUM! Love the addition of garlic and onion powder <3