Liven up your lunchtime with this easy and flavorful recipe for mustard tuna salad. This simple tuna salad recipe is packed with veggies and a tangy dressing that skips the mayo.
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Why we love this recipe
I like regular mayo-based tuna salad as much as the next girl (especially when it is made with this easy recipe for homemade mayonnaise!), but there is just something about this mustard tuna fish salad recipe that takes garden variety tuna salad from perfectly fine to a unexpectedly wonderful lunch or even supper.
Probably something to do with the fact that the mayo is swapped out for a little olive oil whisked with Dijon mustard. And that the tuna is mixed up with cherry tomatoes and chopped dill pickle.
And that the entire thing takes about 10 minutes from start to finish, including the part where you look for that nice tuna that you know you have in the pantry SOMEWHERE.
Easy, spicy, different, ready in ten minutes….let’s make it!
Ingredients you need
Ingredient notes and substitutions
- Tuna: Our first choice when we can find it is jarred tuna in oil (more expensive but oh so good), but the canned kind is great too!
- Mustard: Any kind will work, but we love grainy mustard best, both for the milder flavor and the great texture.
- Lettuce: We usually use romaine, but any variety of lettuce will be fine.
- Dill pickle: You can also use dill pickle relish – start with a tablespoon and add more as you like.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Flake the tuna into chunks – a couple of forks will work great for this step.
STEP 2: Stir in some chopped dill pickle and some halved cherry tomatoes and a fistful of chopped fresh parsley.
STEP 3: Now whisk together a little olive oil and mustard and drizzle some of it into the bowl.
STEP 4: Mix it all together, taste it and add more as needed – because this sauce is tangy from the mustard, you’ll want to make sure you get just the right amount for your own liking.
STEP 5: Scoop it out on to some chopped lettuce, add a few nice crackers or some grilled bread on the side and voila!
Recipe FAQs
Either will work fine for this recipe, but the jarred tuna tends to be a higher quality (and also more expensive) cut of tuna. It’s usually hanging out right next to the canned kind in your supermarket, and it’s definitely worth the splurge once in a while!
You can go either way. If there isn’t much oil (or if the oil looks especially good!) I leave it in and use a little less dressing. But draining it is also fine.
Well yes…but I find the oil-packed tuna to be so much more flavorful. But you be you, tuna-wise!
You definitely can, and it will let the flavors meld together even more wonderfully! Make sure you store it in the fridge.
Pop it in the comments section below and I will answer pronto!
Want to round out your meal?
We do love this recipe for easy grilled flatbread with this salad, especially in the summertime. We also like to make these super simple salt and pepper crackers!
And on the side, a nice cool glass of mint lemonade iced tea is just perfect! And maybe a warm skillet chocolate chip cookie for dessert?
Other tuna salad recipes we love!
We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintMustard Tuna Salad
Liven up your lunchtime with this easy and flavorful recipe for mustard tuna salad. Hold the mayo and bring on the mustard!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Dinner
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- One 7 ounce jar of tuna packed in oil
- 1 dill pickle, chopped
- 1 cup halved cherry tomatoes
- 1/4 cup fresh parsley, chopped
- 3 teaspoons mustard
- 1/4 cup olive oil
- Fresh ground pepper
- Chopped lettuce
Instructions
- Place the tuna in a bowl and flake with a fork.
- Stir in pickle, tomatoes and parsley.
- Whisk together mustard, oil and a little fresh ground pepper. Drizzle half into tuna mixture, mix and taste. Add more dressing as needed.
- Scoop tuna salad onto chopped lettuce and serve.
Notes
-
- Tuna: Our first choice when we can find it is jarred tuna in oil (more expensive but oh so good), but the canned kind is great too!
-
- Mustard: Any kind will work, but we love grainy mustard best, both for the milder flavor and the great texture.
-
- Lettuce: We usually use romaine, but any variety of lettuce will be fine.
- Dill pickle: You can also use dill pickle relish – start with a tablespoon and add more as you like.
Valerie says
Love this! This is a perfect make in bulk and eat for lunch salad. Came out so delicious!
Hi Valerie! We had this for lunch today and next time I’m going to take your great idea and double it! :)
Ron says
I was looking for a mustard tuna salad to substitute for all the mayo I use and found this gem of a recipe. I’m not a fan of cherry tomatoes but mixed them in anyway and all the flavors blended so nicely. It was very good!
Ron! Thank you so much for this nice note – and for giving those cherry tomatoes a chance! Hope you are having a great day. :)
MK says
Recipes sounds delicious. I am going to try t. I can rate the trip though. Ten stars!! So very special.
Thank you to my Four Stars….. M.
The trip was definitely ten stars, and you are the shiniest, brightest star of all! xoxo
Michael Hinchley says
Made this the other day using Dijon mustard & no salt. It was fantastic. In my repertoire for sure. Greatvon a sandwich or Ritz crackers.
Michael! I’m so glad you liked it and yes, changing up the type of mustard is a great way to vary up this tuna salad. :)
Karen says
Hi. Am trying to reduce fats so the tuna packed in oil is not a good idea. Will tuna packed in water, drained, work? I’m trying to avoid mayo so this looked like a good option. I could still add just enough olive oil to crank up the moisture and flavor content, hopefully minimizing the fat content. What do you think?
Hi Karen! I hear you, and I think with a teeny bit of oil oil to soften the mustard flavor, that should work just fine! :)
Ingrid Oneal says
I will try this. I don’t have any Mayo, but I’m going to try this with mustard. Thank you!
Hi Ingrid! Fingers crossed that you love it as much as we do! :)
Mir says
I love having tuna for supper. It’s easy. But dressing it up never hurt a thing! And your puppy is so cute!
Kathy @ Beyond the Chicken Coop says
I love having variety and this tuna salad gets me out of my tuna salad rut. This looks so good and healthy!
ami@naivecookcooks says
Kate I am not much of a seafood person but yes I do love Tilapia and Salmon. I am thinking of trying mustard on my grilled or baked tilapia recipe :) Love this idea!!
Kathryn @ Family Food on the Table says
I love tuna salad and I always add some Dijon mustard to mine, along with the mayo or Greek yogurt, for that great tang. But I love making the mustard more front and center, and especially the addition of the veggies – a complete meal! Yum :)
grace says
i don’t like tuna, try as i might, but my beau loves it. i haven’t added tomatoes to any batches but definitely will now!
Cheyanne @ No Spoon Necessary says
I always add a dollop of mustard to my tuna salad, but I’m loving that you made mustard mixed with olive oil the main creamy component! I bet this tastes tangy and fabulous! An absolute perfect go-to for lunch, Kate! Can’t wait to try this next time my craving for tuna salad kicks in! Pinned! Cheers, friend!
Gayle @ Pumpkin 'N Spice says
Tuna salads are one of my go-to lunches when I’m crunched for time, but I’ve never tried it with mustard before! Sounds delicious, Kate! Love the spice of this dish!