Deli-Style Tuna Salad – A Beautiful Mess

Tuna salad is probably one of those things that you don’t necessarily need a recipe for. You can keep it simple (as I sometimes do) by adding some mayo and sweet relish to a can of tuna. The end. That being said, not all tuna salads are created equal. This deli-style tuna salad is my copycat version of what you can get at our local version of Whole Foods, which is called MaMa Jean’s. It’s SOOO good! Not your average tuna salad.

What I love about this deli-style tuna salad recipe is it’s flavorful, has the right amount of crunch, and is colorful. But there isn’t any one ingredient that necessarily overpowers the rest, it’s a good mix.

Of course this goes well in a tuna salad sandwich, but I also love it all on its own or with crackers or cucumber slices. I love this deli-style tuna salad the day it’s made, but it keeps well for a couple days in the refrigerator too. After two days, the onion flavor will begin to intensify some, so I recommend consuming it before then just for taste reasons (it won’t necessarily go bad that quickly).

For real, try this tuna salad recipe—it’s a favorite workday lunch of mine. Enjoy! xo. Emma

Deli-Style Tuna Salad

a flavorful, crunchy tuna salad recipe

• 12
  ounces
  canned tuna
  drained
• 1/4
  cup
  mayo
• 1
  tablespoon
  apple cider vinegar
• 1/2
  tablespoon
  honey
• 1/4
  cup
  sharp cheddar
  shredded
• 1/4
  cup
  peas
• 1/4
  cup
  carrots
  shredded
• 1/4
  cup
  red onion
  finely chopped
• 1/4
  teaspoon
  salt
• 1/8
  teaspoon
  cayenne

1. Drain the liquid from the tuna can and add the tun to a medium size mixing bowl. Shred any large chunks with a fork.

2. Shred the cheese and carrots. Add to the mixing bowl along with the peas and onion.

3. Stir in the mayo, apple cider vinegar, and honey.

4. Stir in the salt and cayenne. Taste and add more salt if needed.

I prefer to use solid white tuna in water, but you can use any variety of canned tuna that you prefer. 

Less is more with the red onion, so the 1/4 cup can be a scant 1/4 cup or even 3 tablespoons. I typically use about 1/4 of a red onion when preparing this. 

Credits // Author and Photography: Emma Chapman.