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green goddess tuna salad sandwich on white bread.

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Green Goddess Tuna Salad

Recipe by Danielle

This Green Goddess Tuna Salad combines vibrant herby flavors with classic tuna and chopped veggies for a bright and delicious make-ahead friendly lunch. Serve as a sandwich, wrap, or with your favorite crackers and veggies!

  • Total Time20 minutes
  • Yield4 servings 1x

Ingredients

Scale

For the Green Goddess dressing:

  • 2 cups packed soft green herbs (basil, parsley, cilantro, tarragon and chives all work well but avoid mint!)
  • 1 cup Greek yogurt (5% fat preferred)
  • 3 tablespoons mayonnaise
  • zest of 1/2 medium lemon
  • 1 1/2 tablespoons fresh lemon juice, plus extra to taste
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt, plus extra to taste
  • 3 anchovies, packed in oil
  • 1 garlic clove

For the tuna salad:

  • 3 (5-ounce) cans chunk tuna (see note)
  • 2 small ribs of celery, chopped
  • 2 green onions, thinly sliced
  • 1/2 cucumber, deseeded and chopped

Instructions

  1. Make the dressing: Using a high powered blender or food processor, blitz together all the dressing ingredients, roughly chopping the anchovies and peeling and roughly chopping the garlic before adding them to the blender. You should have a slightly thick sauce: check the seasoning and add more salt to make it more savory, more lemon juice to make it brighter.
  2. Mix the tuna: Drain the tuna and transfer into a large bowl. Use a fork to lightly flake the tuna and break up the large pieces, but keep some bits intact for texture – you don’t want a mush! Fold in about 3/4 of the prepared Green Goddess dressing, adding more if needed as you stir.
  3. To serve now: If you’re serving the salad right away, fold in the celery, green onions and cucumber just before serving, adding more dressing as needed. You want everything to be saturated, but without extra dressing pooled in the bottom of the bowl. Serve as a sandwich, on salad, or with crackers and veggies.
  4. To serve later: If you’re making this ahead, just fold in the celery and green onions, and scatter the cucumber on top of each portion, ready to be stirred into the tuna salad just before serving. Taste, and add again more salt or lemon juice if needed. Store in an airtight bowl with lid in the fridge for up to 3 days. 

Equipment

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Notes

Tuna: You can use tuna packed in brine or water for this recipe, but it could make it less meal-prep friendly as the additional liquid will make the salad looser when stored in the fridge. Be sure to drain the tuna well.

Herbs: If you’ve not got quite enough herbs, you can make the amount up with up to 1/2 cup baby spinach leaves.

Recipe inspired by Green Goddess Salad from Baked by Melissa. Nutrition information estimated with My Fitness Pal.

  • Prep Time: 20 minutes
  • Category: Lunches
  • Method: No Heat
  • Cuisine: American

Nutrition

  • Serving Size: about 1 cup
  • Calories: 384
  • Fat: 25g
  • Carbohydrates: 9g
  • Protein: 33g

Find it online: https://staging.projectmealplan.com/green-goddess-tuna-salad/