The Best Tuna Salad


I think tuna is a love it or hate it type of thing. Ryan hates it. I love it. And I especially love it for some reason when I'm pregnant or nursing! I've gotten my kids on board, but they won't eat just any old tuna salad. They will only eat this one (minus the onions), and if there's Simple Mills sea salt crackers and apple slices for dipping. I eat it over greens with apple slices on top, or love to keep it in the fridge to eat on top of cucumber rounds, between two toasted slices of my sandwich bread, or wrapped up in one of my grain-free wraps from page 262 of Meals Made Simple).

Danielle Walker's Against all Grain | Tuna Salad


I originally published the recipe in Meals Made Simple, and it's become a favorite for many of you as well! This is one of my favorite salads to throw together when I don't feel like cooking or I'm in a rush. I always keep a few cans of tuna in the pantry for days like those and a jar of mayonnaise in the fridge.



Thank you to my partner, Simple Mills, for bringing you this post!


The Best Tuna Salad



  • 3 (5-ounce) cans tuna, packed in water
  • ¾ cup paleo-friendly mayonnaise (there’s a recipe in each of my books, or use Primal Kitchen)
  • 2 tablespoons minced red onion
  • 2 tablespoons minced dill pickles
  • 1 tablespoon minced fresh dill
  • 1 teaspoon yellow mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon cracked black pepper
  • Serving: 2 tart apples, thinly sliced (such as honeycrisp or pink lady) or Grain-free crackers (such as Simple Mills or homemade!), or salad greens.


  1. Drain the tuna and place it in a bowl. Break it apart with a fork and mix in the mayonnaise, red onion, pickles, dill, mustard, salt and pepper.
  2. Chill in the refrigerator for 2 hours or up to 5 days. Enjoy over greens, with apples for dipping, or with grain-free crackers

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