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BEST Tuna Salad Recipe

Tuna Salad Sandwich

This Tuna Salad recipe is one of my favorite quick salads made with mayo, dill pickles, celery, red onion, herbs, salt, and pepper. It’s easy to customize and tastes delicious.

Everyone who loves tuna should have a delicious go-to tuna salad recipe. It’s a quick, affordable, protein-packed meal when you don’t feel like cooking. You only need canned tuna, mayonnaise, pickles, fresh vegetables, and herbs for a tasty meal.

I love to serve this salad on whole grain bread for a tuna salad sandwich. It’s best when the bread is lightly toasted. I also love when the sandwich is loaded with sliced tomatoes and crispy fresh lettuce.

How to make this Recipe:

  1. Combine all ingredients

    Drain the liquid from the tuna can. Then, add the tuna, mayonnaise, diced celery, diced red onion, herbs, dill pickles, salt and pepper to a mixing bowl. Stir all of the ingredients together until well combined.

  2. Enjoy

    Enjoy the tuna salad simply on its own, wrapped up in lettuce, or in a sandwich.

Tuna Salad

BEST Tuna Salad Recipe: Frequently Asked Questions

What kind of tuna is best for this tuna salad?

I recommend using a chunk tuna that has been packed in water. The tuna that has been packed in oil adds flavors and calories that aren’t needed here.

Can I make tuna salad ahead of time?

Yes! Tuna salad can be made ahead and stored in an airtight container in the refrigerator for up to 3-5 days. In fact, letting it sit for a few hours can enhance the flavors.

What are some unique flavor additions?

– Herbs: Fresh dill, parsley, or chives.
– Spices: Paprika, cayenne, or curry powder for a kick.
– Extras: Capers, olives, sun-dried tomatoes, or pickles for bold flavors.
– Sweetness: Diced apples, grapes, or a touch of honey.

Tuna Salad Sandwich

More Tuna Recipes you will Enjoy!

Corn Tuna Salad
Tuna Potato Salad
Tuna Fried Rice
No-Mayo Tuna Pasta Salad
Tuna Melt Wrap

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

BEST Tuna Salad Recipe

This Tuna Salad recipe is the perfect quick meal! You can serve tuna salad in a sandwich, on a lettuce wrap, crackers, or simply on its own.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Ingredients
  

  • 1 (5-ounce) can tuna (in water)
  • 2 tablespoons mayonnaise
  • ¼ cup celery (diced)
  • 2 tablespoons dill pickles (diced)
  • 1 tablespoon red onion (diced)
  • 1 tablespoon chopped dill, chives and/or other herbs
  • Salt and pepper to taste

Instructions
 

  • Drain the liquid from the tuna can. Then, add the tuna, mayonnaise, diced celery, diced red onion, herbs, dill pickles, salt and pepper to a mixing bowl.
  • Stir all of the ingredients together until well combined.
  • Enjoy the tuna salad simply on its own, wrapped up in lettuce, or in a sandwich.
Keyword tuna, tuna salad, tuna salad sandwich, tuna sandwich

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

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Japanese Sweet Potato Oven Fries

Japanese Sweet Potato Oven Fries

Crispy Japanese Sweet Potato Oven Fries tossed with seasonings and olive oil, and baked in the oven. Light, healthy and sweet. They are easy to make and a great side dish for a weeknight meal.

Japanese Sweet Potato Oven Fries offer a unique flavor, nutritional benefits, and a healthier cooking method compared to traditional deep-fried potatoes. They are versatile, satisfying, and delicious. So, if you’re looking for a tasty and nutritious snack or side dish, they are definitely worth trying.

How to make this Recipe:

  1. Prepare

    Preheat oven to 375 degrees F. Toss sweet potato matchsticks with oil, salt, and black pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.

  2. Roast and enjoy

    Roast, stirring once or twice, until the potato is tender, 20 to 25 minutes. To finish, garnish with parsley.

Common Questions

What are Japanese sweet potatoes?

Japanese sweet potatoes, also known as Satsumaimo, are a variety of sweet potato with reddish-purple skin and pale yellow to white flesh. They have a naturally sweet, nutty flavor and a denser, starchier texture compared to regular sweet potatoes.

The history of Japanese sweet potatoes is intertwined with the country’s culinary traditions and culture. From their introduction to Japan in the 16th century to their widespread popularity today, sweet potatoes have played a significant role in Japanese cuisine and agriculture.

How are Japanese sweet potato fries different from regular fries?

Japanese sweet potato fries are sweeter and have a creamier texture inside with a slightly crisp exterior when baked. They’re also more nutrient-dense, offering higher levels of fiber, vitamins, and antioxidants.

What dipping sauces go well with Japanese sweet potato fries?

Great dipping sauces include:
– Spicy mayo (mixed with Sriracha)
– Honey mustard
– Soy sauce and sesame oil blend
– Garlic aioli
– Wasabi mayo
– A sweet glaze like miso-maple syrup.

Japanese Sweet Potato Oven Fries

More Side Recipes you will Enjoy!

Harissa Roasted Cauliflower
Air Fryer Cheesy Potatoes
Roasted Butternut Squash
Air Fryer Carrots and Potatoes
Vegetable Quinotto (Red Quinoa Risotto)

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Japanese Sweet Potato Oven Fries

Delicious Japanese Sweet Potato Oven Fries! Crispy and flavorful and a whole lot healthier because they’re oven baked to perfection.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 3 medium Japanese sweet potatoes (peeled or scrubbed, and cut into 1/2-inch thick matchsticks)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper (or to taste)
  • Fresh parsley (for garnish) (chopped)

Instructions
 

  • Preheat oven to 375 degrees F.
  • Toss sweet potato matchsticks with oil, salt, and black pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
  • Roast, stirring once or twice, until the potato is tender, 20 to 25 minutes.
  • To finish, garnish with parsley.
Keyword fries, japanese sweet potato oven fries, oven fries, sweet potato, sweet potato oven fries

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

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Vegetable Garden Pasta

Vegetable Garden Pasta

This Vegetable Garden Pasta is fast, easy, and satisfying meal. It’s very flexible and you can use any type of pasta, any type of vegetable, and even play around with the seasonings. It’s simple and so good!

The primary reason this dish is healthy because it includes a variety of vegetables. Vegetables are packed with essential vitamins, minerals, fiber, and antioxidants.

The combination of whole grain pasta and vegetables provides a good amount of dietary fiber. Fiber helps regulate digestion, keeps you feeling full longer, and can aid in weight management.

I use whole grain pasta because it is a nutritious and versatile. Its slightly nutty flavor and firm texture make it a satisfying choice.

Any shape pasta will work for this Vegetable Garden Pasta recipe. I used reginetti pasta. Reginetti pasta has distinctive frilly or wavy edges, which resemble the ruffles of a queen’s gown, hence the name “reginette,” which means “little queens” in Italian.

You can experiment with different vegetables, herbs, and spices to enhance the flavor without relying on excessive salt or fat. Additionally, choosing a high-quality olive oil can further improve the nutritional profile of the dish.

How to make this Recipe:

  1. Cook pasta and sauté zucchini and bell pepper

    Cook the pasta in salted boiling water according to package instructions. Reserve a little bit of the starchy pasta cooking water. Drain the pasta well. In a large pan heat olive oil over medium-high heat until the oil is shimmering but not smoking. Reduce the heat to medium-low. Add zucchini and bell pepper then sauté for about 2 minutes.

  2. Add rest of vegetables, wine, and lemon

    Add the onions, garlic, oregano, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest. Add the chopped parsley, kale, and tomatoes, toss for about 1 minute. Season with salt and black pepper.

  3. Add cooked pasta and enjoy

    Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if needed. Remove the pasta from heat. To finish, sprinkle a grated parmesan cheese and chives.

Common Questions

Can I use frozen vegetables?

Yes! Frozen vegetables work well if fresh ones aren’t available. However, it’s best to thaw and drain them first to avoid excess water in your pasta dish.

How can I add protein to Vegetable Garden Pasta?

To increase protein:
– Add grilled chicken, shrimp, or tofu.
– Stir in cooked chickpeas, white beans, or lentils.
– Sprinkle with nuts or seeds like pine nuts, almonds, or sunflower seeds.

Can I make it ahead of time?

Yes, you can prepare the vegetables and sauce in advance. Cook the pasta fresh when ready to serve to ensure it doesn’t get soggy.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed.

Vegetable Garden Pasta

More Dinner Recipes you will Enjoy!

Eggplant Mozzarella Casserole
Vegetable Ramen Pad Thai
Vegetable Coconut Curry
Shrimp Pad Thai
Mushroom and Zucchini Sauté

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Vegetable Garden Pasta

This Vegetable Garden Pasta is a savory and delicious way to eat your veggies. And, it makes a healthy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine American, Italian, Mediterranean
Servings 6

Ingredients
  

  • 12 ounces whole grain reginetti (any shape will work)
  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes (halved)
  • 2 cups fresh kale (torn into pieces with center ribs removed)
  • ½ red bell pepper (sliced)
  • 1 small zucchini (sliced)
  • ½ yellow onion (chopped)
  • ½ cup dry white wine (I used Sauvignon Blanc)
  • 1 lemon (zested and juiced)
  • 4 garlic cloves (minced)
  • 1 teaspoon dry oregano
  • ½ teaspoon red pepper flakes (or to taste)
  • ¼ cup fresh parsley (chopped)
  • Parmesan cheese
  • Salt and black pepper to taste
  • Chives (for garnish) (chopped)

Instructions
 

  • Cook the pasta in salted boiling water according to package instructions. Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
  • In a large pan heat olive oil over medium-high heat until the oil is shimmering but not smoking. Reduce the heat to medium-low. Add zucchini and bell pepper then sauté for about 2 minutes.
  • Add the onions, garlic, oregano, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
  • Add the chopped parsley, kale, and tomatoes, toss for about 1 minute. Season with salt and black pepper.
  • Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if needed. Remove the pasta from heat.
  • To finish, sprinkle a grated Parmesan cheese and chives.
Keyword pasta, vegetable garden pasta, vegetable pasta

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

Most Recent Recipes: