Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep Time
10 Mins
Chill Time
2 Hours
Makes 8 servings

How to Make It

Stir together all ingredients; cover and chill 2 hours.

Ratings & Reviews

charoulli's Review

September 12, 2012
Amazing! We had it for dinner with some bread on the side and the next day we had left overs as a sandwich. I can totally see this an an appetizer in mini rolls. Will be making again.

steponme's Review

August 17, 2011
Delicious; a nice change from my usual tuna salad. Has a good balance of texture and flavor that work well together.

Seaview's Review

February 08, 2013
Question. Can you provide a recipe for the Lemon Aioli? I used the search tool and several came up. From mayo base to yogurt base. Curious what recipe the reviewers used too. Looks wonderful!

mauserati's Review

February 22, 2013
@Seaview The ed. must have forgotten the hyperlink. :( Here's the aioli recipe recommended by Southern Living: hth I Love Tuna, but I'm not a big fan of mayo; however, cutting the fattiness with sharp flavors piqued my interest. The aioli recipe is very simple and fast; it works well for this application. But it seems harsh on vegetables, for example. I'd either let the aioli sit a long time or poach the garlic in a 1/2 tsp olive oil (ramekin in the toaster oven is a simple way) to mellow the garlic. I'll stick to my fave Tuna Salad with Citrus Vinagrette for myself, but will keep this around for guests. Thanks, Ms. Hajeck

Light and fresh!

June 11, 2015
I really liked this recipe - a take on tuna salad without the usual celery and pickle suspects. This came together so quickly and was perfect for a weeknight meal for my family. We served it over greens with rolls and fresh carrots on the side.