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Mayo Clinic Healthy Living,” and the triple-shield Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research. 4 Great Add-Ins for Tuna Salad Tired of the same old run-of-the-mill tuna salad? Gussy up your usual recipe with these four different options. Or get inspired and come up with your own combo! She has authored two acclaimed cookbooks: “The Mom 100 Cookbook” and “Dinner Solved”.

Tired of the same old run-of-the-mill tuna salad? And while plain tuna salad with a bit of mayo and some salt and pepper is delicious, it can get a little bit same-old, same-old. Luckily it couldn’t be simpler to add interest to that little can of fish, and the options for changing it up are pretty endless. Each of the add-in ideas below is meant for one can of tuna, but you can double or triple the recipes.

These add-ins also work with white or light tuna, and tuna that was either packed in oil or water—your choice. Make sure to drain the tuna very well before adding the extra ingredients. Instead of the usual mayo-based tuna salad, try a vinaigrette base instead. 1 teaspoon rinsed and drained capers, and salt and freshly ground pepper to taste. 4 cup drained and rinsed canned white beans. This tuna salad version also makes a delicious classic antipasto offering or crostini topping.

For crisp texture and flavor, combine the tuna with 1 tablespoon mayo, and then add 1 tablespoon each of minced fennel, onion, carrot, and celery. Season with salt and pepper to taste. The fennel adds a bracing anise taste, the carrot and celery a fresh-from-the-garden crunch, and the onion a bit of sharp bite. This tuna salad would be proud to sit on the menu of the best Greek diner.

Simply stir in 1 tablespoon mayo, 1 tablespoon minced tomatoes, 1 teaspoon minced shallots, 1 tablespoon finely crumbled feta cheese, 1 teaspoon minced black olives, 1 teaspoon lemon juice, and salt and freshly ground pepper to taste. Although this would be a delicious combination of flavors in any kind of sandwich, it tastes best scooped into pita bread. Combine the tuna with 1 teaspoon minced jalapeño peppers, 1 teaspoon minced cilantro, 1 teaspoon minced red bell pepper, 1 tablespoon mayonnaise, 1 teaspoon lime juice, and salt and freshly ground pepper to taste. If you make it into a sandwich, you could also add some sliced avocado. What are your favorite add-ins for tuna salad? Sign up for our weekly newsletters! The versatile no-cook recipe is vegan and perfect as a sandwich or with snack crackers.

Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In this cold salad, canned chickpeas take the place of tuna and are mashed to a similar consistency. Enjoy the salad for lunch over bread or lettuce, or combine the two, add a tomato slice, and use spicy mustard or Vegenaise as a sandwich spread.

Serve it with crackers for an appetizer or snack or take it along for a picnic. Mash chickpeas in a medium mixing bowl with a potato masher or fork. Add remaining ingredients and mix well. Serve on bread, lettuce, or crackers. To use dried chickpeas, soak overnight, then drain and add them to a pot of boiling water. After 5 minutes, reduce the heat and simmer for about 1 hour.