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healthy tuna salad with cucumber and mixed greens in a bowl
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5 from 3 votes

Tuna salad For One Recipe

This tuna salad for one is quick, healthy, and packed with flavor. Made with a creamy dressing, fresh herbs, and crunchy pickles in just 10 minutes.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: creamy, healthy, quick, tuna
Servings: 1 serve
Author: Karina Carrel

Ingredients

  • Juice of half a lime or 1 tsp lemon juice
  • 1 tsp pickle juice
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 pinch ground paprika
  • 1/2 tsp Dijon optional
  • 1 tsp light mayonnaise
  • 2 tbsp light sour cream
  • 1 can tuna in water (about 4 oz / 120 g)
  • 4 small pickles cornichons, chopped
  • 1 tbsp chopped jalapeño adjust to your preference
  • 1 tbsp coriander chopped (or parsley)
  • 1 green onion chopped
  • 1 tsp dill pickles chopped
  • salt to season
  • black pepper to season
US - Metric

Instructions

  • Mix the lime or lemon juice with the pickle juice, garlic powder, onion powder, paprika, salt, and pepper.
    lime juice and spices mixed in a bowl to start tuna salad dressing
  • Add the Dijon mustard, mayonnaise, and sour cream.
    adding mayonnaise sour cream and dijon mustard to tuna salad dressing
  • Mix until smooth and creamy. You want everything fully combined here so the dressing is evenly seasoned before adding the tuna.
    creamy tuna salad dressing mixed until smooth in a bowl
    • If it feels a little too thick, a small splash of pickle juice can loosen it slightly.
  • Add the tuna to te mixing bowl and start covering with the dressing.
    tuna gently mixed with creamy dressing keeping chunky texture
    • Make sure the tuna is well-drained so the salad stays creamy instead of turning watery.
  • Gently mix the tuna into the dressing until it’s evenly coated.
    tuna gently mixed with creamy dressing keeping chunky texture
    • Try not to overmix it here; you want to keep some larger pieces so the texture stays nice and not too mashed.
  • Add the chopped pickles, jalapeño, green onion, and fresh herbs. This is where the salad gets all of its crunch, freshness, and a little extra kick.
    chopped pickles jalapeño herbs and green onion added to tuna
  • Fold everything together until well combined. The tuna should look creamy, textured, and evenly mixed with all the chopped ingredients throughout.
    tuna salad mixed with herbs and pickles showing texture and freshness
  • Serve over a bowl of greens with sliced cucumber on the side for scooping. The cucumber adds freshness and a little crunch, and it works really well with the creamy tuna salad.
    tuna salad for one served over greens with cucumber slices

Video

Notes

This tuna salad is simple, but a few small details make a big difference in how it turns out. Once you’ve made it a couple of times, you’ll start adjusting it without even thinking about it.
  • Tuna: Make sure it’s well drained before mixing. Too much liquid will water everything down and the dressing won’t hold the same way.
  • Creamy base: The mix of sour cream, mayo, and Dijon keeps it balanced. If you prefer it lighter, you can reduce the mayo slightly and add a bit more sour cream.
  • Acidity: Lime and pickle juice are what keep this from tasting flat. Don’t skip them, and adjust to taste if needed.
  • Heat: The jalapeño is optional, but it adds a nice kick. Start small and adjust depending on your preference.
  • Storage: Keep it in an airtight container in the fridge for up to 3 days. It’s best within the first couple of days while it still tastes fresh and holds its texture.
 
Let the tuna salad sit for a few minutes before serving so the flavors come together and taste more balanced.

Nutrition

Calories: 256kcal | Carbohydrates: 12g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 2850mg | Potassium: 737mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1125IU | Vitamin C: 10mg | Calcium: 233mg | Iron: 4mg