Herbed Tuna Salad is a delicious way for you to not only get your protein but use your garden fresh vegetables as well!
This garden fresh Herbed Tuna Salad is a meal, a delicious fresh and amazing meal. It’s also a wonderful way to use your home grown vegetables from the garden. This dinner or lunch salad recipe has lot’s of options. Not especially partial to one of the vegetables in the salad ingredients, switch it out for one you love. If tuna isn’t your thing, try canned chicken instead or leftover cooked chicken or ham from a previous meal. Versatility abounds in this delicious tuna salad recipe. It can be different every time you make it. Let’s gather the ingredients and make it together.
Herbed Tuna Salad Ingredients:
- 6 Tablespoons mayonnaise
- 1/2 cup fresh chopped Basil
- salt and pepper to taste
- 2 Tablespoons red wine vinegar
- 1 head romaine lettuce, shredded
- 1 cucumber, sliced
- One 15 ounce can chickpeas
- 1 pint cherry tomatoes
- 2 stalks celery, diced
- 3 Tablespoons chopped pickles
- Two 5 ounce cans solid white tuna with water, drained
We start our Herbed Tuna Salad by placing one shredded head of Romaine lettuce in a large bowl. Add the cucumber, chickpeas, tomatoes, celery, pickles and tuna to the bowl. To make the dressing for our gorgeous salad place the mayonnaise, basil, salt and pepper and the red wine vinegar into a medium size bowl. Whisk the ingredients together until they are well incorporated. Pour the dressing over the salad ingredients in the large bowl. Toss all the ingredients together until they are coated.
That’s it Honey, that’s all it takes to make a fresh delicious salad with a homemade dressing. Herbed Tuna Salad…it’s What’s For Dinner!? And it’s delicious!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Dill Sour Cream Cucumbers and Onions...Pennsylvania Dutch Pepper Cabbage...Canned Green Bean Salad...Strawberry Feta Salad with Balsamic Vinaigrette…Cucumber Lemon Feta Cheese Couscous Salad
Herbed Tuna Salad
Ingredients
- 6 Tablespoons mayonnaise
- 1/2 cup chopped fresh Basil
- salt and pepper to taste
- 2 Tablespoons red wine vinegar
- 1 head Romaine lettuce, shredded
- 1 cucumber sliced
- 1 15 ounce can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, cut in half
- 2 stalks celery, diced
- 3 Tablespoons diced pickles
- 2 5 ounce cans solid white tuna in water, drained
Instructions
- Whisk the mayonnaise, basil, salt and pepper and red wine vinegar in a large bowl. Whisk the ingredients to combine them. Add the lettuce, cucumber, chick peas, tomato, celery, pickles and tuna to the bowl. Toss the ingredients together to combine them. Season with salt and pepper. Serve the salad on dinner plates.
Hi Bunny, both my teenage daughter and I are NOT fans of salads. But in an attempt to eat healthier we came across this salad and made it for dinner tonight. I thought it was delicious but it was my daughter that inspired me to write this review. My daughter said it was REALLY good and would eat it again (and I repeat she NEVER eats salad)! Thank you so much for this sharing recipe! Completely converted us! I’m going through your recipes and making a list of all the ones we want to try. Thank you for posting amazing recipes that use everyday pantry items! Best, W
Well Honey that’s wonderful!! Anytime you can get more veggies into kids the better it is, tell your daughter I said thank you for the wonderful review.!