Creamy Tuna Salad with Arugula – Fresh, and Protein-Packed

There are certain recipes that just feel like home. Creamy tuna salad is definitely one of them. It’s the kind of dish you whip up when you need something comforting, satisfying, and easy to prepare. Most of us grew up on some version of tuna salad, usually heavy on the mayonnaise and sandwiched between two slices of white bread. But what if we gave that nostalgic dish a fresh, modern makeover that’s just as cozy but a whole lot brighter, lighter, and more flavorful?

This creamy tuna salad with arugula, capers, and lemon is a perfect example of how a few fresh ingredients can completely transform a classic. The crunch of finely chopped celery adds texture, while peppery arugula brings a pop of boldness. The capers give a pleasant briny kick, and lemon zest and juice brighten everything up with a zippy citrus note. And instead of relying solely on mayonnaise, this version uses a combination of Greek yogurt and mayo for a creaminess that’s rich but not overpowering.

I first made this version on a whim, trying to clean out the fridge before a weekend trip. A handful of arugula here, some capers left from a pasta recipe, and of course a can or two of tuna that always seems to be in the pantry. The result was so good, I ended up making it again as soon as we got back—and it’s been on regular rotation ever since.

Whether you’re meal prepping lunches for the week or need a quick, no-cook dinner, this tuna salad fits the bill. You can serve it over greens, tuck it into a wrap, or pile it onto toasted whole grain bread for a sandwich that’s far from ordinary. Best of all, it comes together in about 10 minutes, making it the ultimate low-effort, high-reward recipe.

Why You’ll Love This Creamy tuna salad Recipe

There are so many reasons to fall in love with this creamy tuna salad, and once you try it, you’ll see exactly what makes it special. It takes all the good things about classic tuna salad and enhances them with fresh, flavorful upgrades that make every bite interesting and satisfying.

First, let’s talk about texture. The celery provides that essential crunch, the arugula adds a tender, slightly peppery bite, and the chopped hard-boiled eggs offer a rich and hearty finish. Each mouthful is balanced—creamy and soft with just the right amount of crispness.

Flavor-wise, this salad is a total knockout. The lemon zest and juice cut through the creaminess and wake up your taste buds. Capers bring a mild, briny punch that elevates the whole dish without overpowering it. Tarragon, though used in a small amount, adds an herby, almost sweet undertone that complements the tuna perfectly. It’s these little touches that take this from “just another tuna salad” to “I’m making this every week” territory.

Then there’s the versatility. Whether you’re serving it chilled on top of a bed of salad greens, tucked into a pita or sandwich, or scooped up with whole grain crackers, this salad adapts to whatever your mealtime needs are. It works beautifully for lunch, a light dinner, or even a high-protein snack in the middle of a busy day.

Plus, it’s beginner-friendly. If you’ve never cooked anything more complicated than scrambled eggs, this recipe is still totally within your reach. No stove time, no fancy techniques—just simple chopping, mixing, and enjoying. And with ingredients you likely already have in your kitchen, it’s a budget-friendly option that doesn’t sacrifice flavor or nutrition.

In short, this tuna salad delivers on all fronts: it’s fresh, it’s flavorful, it’s filling, and it’s fast. What more could you ask for?

Health Benefits

Not only is this tuna salad incredibly tasty, but it’s also packed with nutrients that make it a smart and satisfying choice for any meal. Whether you’re looking to add more protein to your diet, eat more greens, or simply make healthier choices, this dish supports your goals without compromising on flavor.

Let’s start with the tuna. Tuna is an excellent source of lean protein, making it ideal for keeping you full and energized. It also contains omega-3 fatty acids, which support heart health, brain function, and inflammation control. Using tuna packed in water keeps it light and low in fat, and by pairing it with Greek yogurt instead of just mayonnaise, you’re adding extra protein and cutting back on unnecessary calories.

Greek yogurt is a nutritional powerhouse in its own right. It’s rich in probiotics, which support gut health, and it adds calcium and vitamin B12 to your plate. The addition of whole-milk yogurt also gives the salad that creamy texture we all love, without needing to overload it with heavy mayo.

The arugula, though used in a relatively small amount, contributes valuable vitamins and minerals—especially vitamin K, folate, and calcium. It’s also known for its antioxidant properties and peppery flavor, making it a delicious way to sneak some greens into your day.

Celery and scallions provide fiber and hydration thanks to their high water content. Meanwhile, capers may be small, but they’re loaded with antioxidants and add that bold, briny note without the need for extra salt.

Hard-boiled eggs round out the nutritional profile with healthy fats, more protein, and essential vitamins like D and A. Combined with the tuna and yogurt, they help keep you full longer and offer a complete range of amino acids.

Altogether, this tuna salad is low in carbs, high in protein, and full of healthy fats and micronutrients. It’s a well-rounded, wholesome option that fits into many eating styles—whether you’re aiming for balanced nutrition, mindful eating, or simply trying to eat more homemade meals.

Preparation Time, Servings, and Nutritional Information

One of the best things about this creamy tuna salad is how quickly it comes together. It’s the perfect solution when you need something delicious and nourishing in a hurry.

Preparation Time
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Servings
This recipe makes approximately 4 servings. Each serving is generous enough for one sandwich or salad portion. If you’re serving it with crackers or as a snack, it can stretch to 6 servings easily.

Nutritional Information (Per Serving)
Calories: 275
Protein: 21g
Fat: 17g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 380mg

These values are approximate and may vary slightly depending on the brands and measurements you use, but overall, you’re getting a nutrient-dense meal that’s both satisfying and energizing.

Ingredients List of this Creamy tuna salad

Here’s what you’ll need to make this flavorful and creamy tuna salad. All of the ingredients are easy to find, and many are pantry staples. This makes it not only convenient but budget-friendly, too.

Vegetables and Greens
¾ cup finely chopped celery – This adds essential crunch and freshness to the salad, breaking up the creaminess with every bite.
½ cup coarsely chopped arugula – A peppery, slightly bitter green that elevates the flavor and adds some beautiful green flecks.
¼ cup thinly sliced scallions (white and light green parts only) – Scallions offer a mild onion flavor that blends seamlessly into the mix.

Creamy Base
¼ cup mayonnaise – Adds that familiar creamy richness to the salad. Feel free to use avocado mayo or a light version if preferred.
¼ cup whole-milk plain Greek yogurt – Creamy and tangy, this adds protein and balances the heaviness of the mayo.

Flavor Enhancers
1 teaspoon grated lemon zest – Brightens the salad with citrusy freshness.
2 tablespoons lemon juice – Adds acidity and ties all the flavors together.
1½ tablespoons capers, rinsed – These little briny bursts are what make this salad extra flavorful. Rinsing removes excess salt.
½ teaspoon dried tarragon, rubbed – A subtle herby flavor that adds a sweet, slightly licorice-like finish.

Protein
2 (5-ounce) cans solid white tuna in water, drained – The star of the show. Make sure to drain well so the salad isn’t watery.
2 hard-boiled eggs, chopped – These make the salad more filling and give it a classic, comforting touch.

Optional: Salt and black pepper to taste – Depending on how salty your capers are, you might not need much seasoning, but a little fresh-cracked pepper is always a good idea.

Now that you’ve got your ingredients ready, let’s walk through the process step-by-step so you can make this tuna salad with confidence and ease.

Step-By-Step Cooking Instructions

This recipe is as straightforward as it gets, but that doesn’t mean it lacks depth or complexity. Every ingredient is doing a little something to contribute to the flavor, texture, and satisfaction factor. The key is combining them in the right order and handling them with care, so you get a creamy tuna salad that’s not just mixed but beautifully balanced. Below is a detailed breakdown of each step to ensure success, whether it’s your first time making tuna salad or your hundredth.

Step 1: Prepare the Vegetables and Herbs

Before you mix anything, it’s a good idea to prep all your ingredients. This will make the final assembly smooth and stress-free.

Start by washing and finely chopping the celery. You’ll want to aim for small, even pieces—about ¼-inch dice—so they integrate seamlessly into the salad. The celery provides crunch and freshness, but you don’t want large chunks disrupting the creamy texture.

Next, rinse your arugula and pat it dry thoroughly. You can use a salad spinner or just a few paper towels. Once dry, coarsely chop the leaves. We’re not going for a fine mince here; just a rough chop to help it blend more easily with the tuna.

Now, thinly slice the scallions. Use both the white and light green parts, and slice them into thin rings. Scallions give a nice mild onion flavor without the harsh bite that raw onions can sometimes have.

Set all your prepped veggies aside for a moment as you get ready to build the creamy base.

Step 2: Make the Creamy Dressing

In a medium-sized mixing bowl, combine the following:

• ¼ cup mayonnaise
• ¼ cup whole-milk plain Greek yogurt
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1½ tablespoons capers (rinsed)
• ½ teaspoon dried tarragon (rubbed between your fingers before adding to release the oils)

Start by stirring the yogurt and mayo together until smooth and well-blended. This combo gives you a perfect balance of richness from the mayo and tangy lightness from the yogurt. The Greek yogurt also adds an extra punch of protein and a creamy texture that feels luxurious but not heavy.

Next, stir in the lemon zest and juice. The zest is where all the fragrant citrus oils live, while the juice brings the acidity that cuts through the creamy ingredients. If you’ve never zested a lemon before, it’s easy—just use a microplane or fine grater and gently grate the yellow outer layer of the lemon. Avoid the white pith underneath, as it can be bitter.

Add the capers, making sure to rinse them under cold water first. This removes any excess saltiness, allowing their natural briny flavor to shine without overwhelming the dish.

Finally, rub the dried tarragon between your palms before adding it to the bowl. This simple step helps release its essential oils and brings more flavor to the mix. Dried herbs don’t have to taste flat if you handle them with a bit of care.

Whisk everything together until you have a creamy, pale, and speckled dressing. It should smell bright and herby, with a hint of tang from the lemon and yogurt.

Step 3: Add the Fresh Ingredients

Once your creamy dressing is ready, it’s time to fold in the veggies and greens.

To the bowl, add:

• The chopped celery
• The chopped arugula
• The sliced scallions

Use a spatula or large spoon to gently stir everything together. You want the greens and vegetables to be coated in the dressing but not crushed. The arugula will wilt slightly in the creamy base, but it should still retain its shape and character.

The mixture should already be looking beautifully colorful—pale green celery, dark green arugula, and vibrant scallion slices all nestled in the creamy, lemon-scented dressing.

Step 4: Incorporate the Tuna

Now it’s time to bring in the main ingredient—the tuna.

Open and drain two 5-ounce cans of solid white tuna in water. Use the back of a spoon to gently press the lid down while draining to get as much liquid out as possible. Excess water can water down your dressing, so make sure it’s well-drained.

Once drained, gently flake the tuna into the bowl with your hands or a fork. Don’t break it up too much at this stage—you’ll mix it further when combining everything. Solid white tuna tends to be firm and flaky, which gives the salad more texture compared to chunk light tuna.

Using your spoon or spatula, gently fold the tuna into the vegetable and dressing mixture. Try to keep the flakes relatively intact so the salad has some texture and isn’t overly mushy. The goal is a well-combined but still chunky tuna salad that holds its shape when scooped.

Step 5: Add the Hard-Boiled Eggs

The final ingredient is the chopped hard-boiled eggs.

If you haven’t already boiled them, here’s a quick refresher: Place the eggs in a small saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10-12 minutes. Transfer them to a bowl of ice water to cool, then peel.

Once peeled, chop the eggs into medium pieces—think somewhere between a dice and a rough chop. You want the yolks and whites to stay a little separate so you get a nice variety of textures.

Gently fold the chopped eggs into the tuna mixture. Again, take care not to overmix. The egg yolks will melt slightly into the dressing, adding an extra layer of richness, while the whites add a bit of bounce and protein.

Step 6: Taste and Adjust

Now comes the most important part—tasting.

Take a spoonful and check for seasoning. Thanks to the capers and lemon, you may not need much salt, but if it tastes flat, a small pinch of kosher salt can go a long way. Add freshly cracked black pepper for a touch of heat and depth.

You can also adjust the texture to your liking. Want it creamier? Stir in another tablespoon of Greek yogurt or mayo. Prefer it punchier? Add another teaspoon of lemon juice or an extra pinch of tarragon.

Once it tastes perfect to you, cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld and the salad to chill, which makes it even more delicious.

And just like that, you’ve created a tuna salad that’s anything but ordinary. It’s creamy, crunchy, herby, citrusy, and ready to be enjoyed in countless ways.

How to Serve this Creamy tuna salad

This tuna salad is wonderfully versatile and can be served in so many ways depending on your mood, your meal plan, or what you have in the kitchen. It’s equally great as a light lunch, a hearty dinner, or even a snack.

One of the simplest and most classic ways to serve it is over a bed of fresh greens. Try a combination of romaine, spinach, and arugula to complement the peppery bite of the salad itself. Add a few cherry tomatoes, cucumbers, and maybe some sliced avocado for a full salad meal.

If you’re in the mood for something more filling, make it into a sandwich. Whole-grain bread is a great option—it adds fiber and a nutty taste that pairs well with the creamy, tangy tuna mix. Toasting the bread gives an extra layer of texture that really makes the sandwich pop.

This tuna salad also works beautifully in wraps. Use a whole wheat tortilla or a spinach wrap and load it with the salad, then throw in a few extra greens, some shredded carrots, or thin cucumber slices for added crunch.

If you’re skipping bread altogether, spoon the tuna salad into lettuce cups. Butter lettuce or romaine leaves make excellent low-carb vessels that are fresh and hydrating.

For something snacky, scoop the salad onto whole grain crackers or serve it as a dip with raw veggie sticks like bell peppers, celery, and cucumber rounds.

No matter how you serve it, this creamy tuna salad is guaranteed to deliver in both flavor and satisfaction.

Pairing Suggestions of this Creamy tuna salad

What you serve alongside your creamy tuna salad can completely shape the meal, whether you’re going for light and fresh or hearty and comforting. This tuna salad is already packed with protein, good fats, and flavor, so the best pairings tend to be those that either add contrasting textures or mild flavors to round things out.

If you’re serving the tuna salad as a sandwich or wrap, consider pairing it with a crisp and simple side salad. A lemon vinaigrette or olive oil–based dressing with greens like baby spinach, romaine, or arugula ties in beautifully with the lemony notes in the tuna salad itself. Add a few slices of cucumber, cherry tomatoes, or even radish for extra crunch.

For something heartier, try a side of roasted sweet potatoes or air-fried potato wedges. Their natural sweetness and soft texture balance the tangy, briny quality of the tuna salad. If you want to keep it lighter, baked pita chips or toasted whole grain bread slices work wonderfully for scooping or layering the salad.

Soup is another great partner, especially in cooler months. A warm bowl of tomato basil soup or a veggie-packed lentil soup provides a comforting counterbalance to the chilled salad. The creaminess of the tuna mix complements a broth-based soup really well, creating a wholesome, well-rounded meal.

If you’re going the salad route—perhaps serving the tuna salad over mixed greens—consider pairing it with a cup of couscous, quinoa, or brown rice on the side. These grains add fiber and texture while keeping the meal light and nutrient-dense. A grain bowl combo with sliced avocado, shredded carrots, and a sprinkle of seeds or nuts takes things up a notch.

For drinks, go with refreshing, non-alcoholic options like iced herbal tea with lemon, sparkling water with cucumber slices, or a chilled mint-infused lemonade. These beverages help highlight the brightness of the lemon and herbs in the tuna salad without overpowering its delicate flavors.

In short, pair this tuna salad with crisp greens, simple grains, hearty soups, or crunchy textures for a satisfying meal that checks all the flavor and nutrition boxes.

Storage, Freezing & Reheating Instructions

This creamy tuna salad is an excellent make-ahead option, which makes it perfect for meal prep, quick lunches, or keeping healthy options in the fridge for the week. Because it’s made with a yogurt-mayo base, it keeps well for several days, though there are a few things to keep in mind for the best quality and food safety.

Storage in the Fridge

Once prepared, transfer the tuna salad to an airtight container and refrigerate immediately. It will stay fresh for up to 3 to 4 days in the refrigerator. If you’re storing it in bulk, make sure to use a clean spoon each time you scoop some out to avoid cross-contamination. For even better results, portion it into smaller containers, which makes grab-and-go lunches even easier.

When you’re ready to eat it, give it a quick stir. The salad may separate slightly as it sits—some of the liquid from the yogurt or lemon juice can rise to the top. That’s totally normal. A quick mix will bring it right back to its creamy consistency.

Freezing Guidelines

While freezing this tuna salad isn’t ideal due to the fresh vegetables, greens, and dairy components, it can technically be done. The texture may change after thawing—especially the arugula and the yogurt base—which can become watery or grainy.

If you must freeze it, here’s what we recommend: prepare the tuna salad without the yogurt, mayo, and arugula. Freeze just the tuna, capers, and eggs. Once thawed, add the fresh ingredients and creamy base before serving. Store the frozen base in a freezer-safe bag or container for up to 1 month.

Reheating Notes

This is a chilled dish, so reheating isn’t typically necessary. In fact, warming it up would change the texture and flavor in ways you probably wouldn’t enjoy. Just remove it from the fridge about 10 minutes before eating if you prefer it slightly closer to room temperature.

That said, if you’re using this tuna salad as a filling for a toasted sandwich or wrap, you can warm up the bread or wrap before adding the cold salad for a pleasant temperature contrast.

In summary, store in the fridge for a few days, avoid freezing if possible, and serve chilled or lightly tempered for the best texture and taste.

Common Mistakes to Avoid in this Creamy tuna salad

Even a simple recipe like tuna salad has a few common pitfalls that can impact the final result. To help you make the best version every single time, here are some mistakes to watch out for and how to avoid them.

Mistake 1: Not Draining the Tuna Properly

One of the most common mistakes is adding tuna with too much water still in it. This can water down the dressing and lead to a soggy salad. Make sure to drain your canned tuna very well. Press the lid down while tilting the can to remove as much liquid as possible, or use a fine-mesh strainer.

Mistake 2: Using Too Much Mayonnaise

Traditional tuna salads often go overboard with mayonnaise, resulting in a heavy, greasy texture. In this recipe, the mayo is balanced with Greek yogurt to create a lighter, tangier dressing. Stick to the recommended amounts, and adjust cautiously if you prefer it creamier.

Mistake 3: Skipping the Lemon Zest

It might seem like a small ingredient, but lemon zest adds a bright, citrusy layer that really lifts the entire dish. Don’t skip it, and make sure you zest your lemon before juicing it—it’s much easier that way.

Mistake 4: Overmixing the Tuna

Once you’ve added the tuna and eggs, go easy with the mixing. Overmixing can break down the tuna flakes and make the salad too mushy. Use a folding motion rather than vigorous stirring to keep the texture light and pleasant.

Mistake 5: Adding Arugula Too Early

If you’re planning to store the salad for a few days, consider adding the arugula just before serving. While it holds up better than most greens, it can still wilt and lose its texture over time in the creamy mixture.

Avoiding these small but impactful mistakes ensures your tuna salad stays flavorful, balanced, and crave-worthy every time.

Pro Tips of this Creamy tuna salad

You’ve got the basics down, but these extra tips will help you take your tuna salad from good to amazing. Think of them as insider secrets for getting the most out of every batch.

Tip 1: Drain Capers and Pat Dry

Even after rinsing, capers can retain a bit of brine. Pat them dry with a paper towel before adding them to the bowl. This small step prevents excess liquid and sharp saltiness from throwing off your dressing balance.

Tip 2: Use a Microplane for Lemon Zest

To get the most zest without hitting the bitter white pith underneath, use a microplane grater. Gently run the lemon across the surface, turning it frequently to zest just the outer yellow layer.

Tip 3: Cook Eggs in Advance

Hard-boiled eggs are easier to peel when they’ve been chilled for a few hours. Make them the day before and store them in the fridge until you’re ready to assemble the salad. This also makes your prep even faster.

Tip 4: Adjust Creaminess Gradually

If you prefer a creamier or looser salad, add an extra tablespoon of yogurt or mayo at a time rather than all at once. It’s easier to add more than to fix an overly soupy salad.

Tip 5: Chill Before Serving

Letting the salad sit in the fridge for at least 20 to 30 minutes before serving gives the flavors a chance to meld together beautifully. This step transforms the texture and depth of flavor, especially with the lemon, capers, and tarragon.

With these pro tips in your back pocket, you’ll be making tuna salad like a seasoned home chef. It’s the kind of dish that only gets better with experience and a few personalized touches.

Frequently Asked Questions (FAQs)

No matter how simple a recipe may seem, questions are bound to pop up—especially if it’s your first time making it or you want to tweak it to suit your needs. Below are the most common questions people have when making this creamy tuna salad, along with clear, helpful answers to guide you.

Can I use chunk light tuna instead of solid white tuna?
Yes, absolutely. Chunk light tuna has a softer texture and a slightly stronger flavor compared to solid white albacore tuna. It’s often more budget-friendly as well. If you prefer a more finely textured tuna salad, chunk light is a great choice. Just be aware that the overall taste may be slightly different, but still delicious.

What if I don’t have Greek yogurt?
No problem. You can substitute with plain regular yogurt, though it will be thinner, so you may want to reduce the amount slightly. Another option is sour cream or even a light cream cheese if you’re in a pinch, but Greek yogurt adds a healthy dose of protein and tanginess that balances the mayo nicely.

Can I make this ahead of time?
Definitely. This salad actually tastes better after it sits for a bit in the fridge. You can make it up to 3 days in advance and store it in an airtight container. If you’re making it for sandwiches or wraps, consider adding the arugula just before serving to keep it fresh and crisp.

Is this recipe kid-friendly?
Yes! While the capers and arugula give it a more sophisticated flavor, you can easily tone it down for picky eaters. Leave out the capers or arugula if needed, or replace the arugula with chopped spinach or romaine. Serve it on soft sandwich rolls or even with crackers for a fun, kid-approved snack.

Can I add other ingredients to it?
Absolutely. This salad is very flexible. Add chopped pickles, red onion, shredded carrots, diced apple, or even cooked pasta to transform it into a pasta salad. Fresh dill or parsley can be great herb additions too. Just keep the ratios in mind so the flavors stay balanced.

How can I make this salad more filling?
To turn this into a more substantial meal, serve it with whole grain bread, wrap it in a tortilla with extra veggies, or pair it with a grain bowl of quinoa or brown rice. You can also bulk it up with an extra hard-boiled egg or even some cooked chickpeas for added protein.

What’s the best bread for a tuna salad sandwich?
Whole grain bread is our go-to—it’s hearty, nutty, and holds up well to the creamy filling. Sourdough adds a lovely tang, while pita bread or sandwich rolls are perfect for handheld options. Toasting the bread adds texture and makes the sandwich more satisfying.

Can I make this salad dairy-free?
Yes, with a few simple swaps. Use a dairy-free yogurt alternative (such as almond milk or coconut milk yogurt) in place of Greek yogurt, and make sure your mayonnaise is dairy-free. The rest of the ingredients are naturally dairy-free.

How long does it last in the fridge?
This tuna salad will stay fresh in the refrigerator for up to 3 to 4 days. Make sure it’s stored in a sealed container to keep it from drying out or absorbing other fridge odors.

Can I omit the eggs?
Certainly. The eggs add richness and protein, but they’re not essential to the structure of the dish. You can leave them out or replace them with diced avocado for a creamy, egg-free variation.

Conclusion & Call to Action

There’s something incredibly satisfying about a recipe that hits all the right notes—fresh, creamy, zesty, protein-packed, and easy to make. This creamy tuna salad with arugula, capers, and lemon does exactly that. It elevates a childhood classic into something you’ll actually crave as an adult. With its perfect balance of creaminess from the Greek yogurt and mayo, brightness from the lemon and capers, and texture from the crunchy celery and soft eggs, it’s a dish that’s both comforting and exciting.

Whether you’re making it for a weekday lunch, a last-minute dinner, or prepping meals for the days ahead, this recipe is designed to fit into your life. It’s quick, uses simple ingredients, and can be easily adjusted to suit your taste or dietary needs. You don’t need to be a professional chef to pull this off. In fact, if you’ve got 10 minutes and a couple of cans of tuna, you’re already halfway there.

More than just a dish, this tuna salad can become your go-to for those moments when you want something nutritious but satisfying. It’s the kind of recipe that earns a permanent spot in your rotation—not just because it’s easy, but because it’s genuinely delicious.

Now that you’ve got everything you need—step-by-step instructions, pro tips, storage advice, and even pairing ideas—what are you waiting for? Head to your kitchen, grab those ingredients, and whip up a bowl of this creamy tuna salad magic. Once you try it, I have a feeling it’ll become a favorite in your home too.

If you do make it, I’d love to hear how it turns out. Leave a comment, share your thoughts, or tag a photo of your Creamy tuna salad creation on social media. It’s always such a joy to see how you bring these recipes to life in your own kitchens.

Happy cooking!

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