Viral Tuna Salad (15 Minutes)
Crunchy, creamy tuna salad with apple, sweetcorn, peas and dill pickle in a tangy mayo dressing — perfect for sandwiches, wraps or lettuce cups.
Method
- Put the drained tuna in a large bowl and break it up with a fork, keeping some larger flakes for texture.
- Add the mayonnaise, Dijon mustard and lemon juice, then stir until the tuna is evenly coated.
- Fold in the apple, sweetcorn, peas, dill pickles, red onion and herbs until everything is well mixed.
- Season with black pepper and salt, then taste and add more lemon juice or pickle if a sharper flavour is wanted.
- Chill for 5 minutes if time allows, then serve in sandwiches, wraps or lettuce cups.
Crunchy, creamy tuna salad with apple, sweetcorn, peas and dill pickle in a tangy mayo dressing — perfect for sandwiches, wraps or lettuce cups.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 24 g
- Carbs
- 12 g
- Fat
- 22 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 620 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Draining the tuna well keeps the salad creamy rather than watery, and dicing the apple small means crunch in every bite without overpowering the tuna.
Substitutions
- Mayonnaise — Greek yogurt for a lighter dressing, using half mayonnaise and half yogurt
- Dill pickles — capers or chopped cornichons
- Apple — diced celery for extra crunch
- Fresh dill — fresh parsley or 1 teaspoon dried dill
Serving suggestions
Serve in toasted bread, a wrap or lettuce cups, with crisps or a simple green salad on the side.
Storage
Store in an airtight container in the fridge for up to 3 days.
Reheating
Serve cold or at room temperature; do not heat this salad.
Equipment
- Large bowl
- Fork
- Knife
- Chopping board
Variations
- Spicy: stir in 1 teaspoon sriracha or a pinch of chilli flakes
- Mediterranean: add chopped cucumber, olives and a squeeze of extra lemon
- Protein-packed: add 1 chopped hard-boiled egg
Why it works
The creamy dressing binds the tuna, while apple, pickle and red onion add crunch, sweetness and acidity, so no single flavour dominates.
Frequently asked questions
Can viral tuna salad be made ahead?
Yes, it keeps well for up to 3 days in the fridge. Stir before serving, as the dressing can thicken when chilled.
What bread works best for tuna salad sandwiches?
Toasted white, sourdough or wholemeal bread all work well. Toasting stops the filling from making the bread soggy.
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