This Crunchy Tuna Salad is all about using what you have in the fridge and pantry. Feel free to swap ingredients, adjust seasoning to your taste, and most importantly—get creative.
Ideas for Customization:
- Swap coleslaw mix for chopped cabbage, shredded carrots, or diced celery.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Try capers or olives in place of pickles for a briny twist.
- Add chili flakes, hot sauce, or extra horseradish for more heat.
Ingredients
- 1 ½ cups pre-shredded coleslaw mix (or any crunchy vegetables)
- 2 cans tuna, drained
- 1 tablespoon prepared horseradish (adjust to taste)
- 2 pickles, diced
- ½ cup mayonnaise (more or less to taste)
- Salt and pepper, to taste
Instructions
- Mix Everything Together
Add the coleslaw mix, tuna, horseradish, pickles, and mayonnaise into a bowl. Stir until well combined. - Season to Taste
Add salt and pepper or any other spices you like. Adjust mayonnaise if needed for creaminess. - Serve as Desired
- Over lettuce greens for a fresh, low-carb option.
- Stuffed into a pita, wrap, or sandwich for an easy meal.
- As a dip with crackers or cucumber slices.
Storage & Meal Prep
- Keeps well in the fridge for up to three days.
- Make it ahead for quick lunches throughout the week.
- Add extra crunchy vegetables just before serving for freshness.
This recipe is meant to be adaptable—use what you have and make it your own.
PrintCrunchy Tuna Salad – A No-Fuss, Use-What-You-Have Recipe
Ingredients
1 1/2 cups, pre-shredded coleslaw mix
2 cans tuna, drained
1 tablespoon prepared horseradish
2 pickles, diced
1/2 cup mayonnaise (more or less to taste)
Salt and pepper to taste
Instructions
1. Add the coleslaw mix, tuna, horseradish, pickles and mayonnaise into a bowl and mix well to combine. Season with salt and pepper to taste
2. Serve on top of lettuce greens, stuffed into a pita, wrap or in between two slices of bread.
Loved the addition of the Coleslaw mix! I used half light mayo and half nonfat Greek yogurt. I also added some spicy brown mustard (maybe a tablespoon), some diced onion, dill seasoning, and celery salt. Delicious! Would never have thought to use my leftover coleslaw mix in this way. Thanks for the inspiration!
Hi Andrea- Just wanted to say—I recently picked up your amazing cookbook and have been happily cooking my way through it! The sheet pan eggs, the falafel, that Amaretti and plum bake… honestly, I could go on. Every recipe has been such a hit, and your instructions make it all so easy and enjoyable.
Thanks for sharing such thoughtful, delicious recipes. Can’t wait to see what you whip up next!
This is one of the best tuna and slaw salads I have ever eaten!! It is so easy to put to gather and stays crunchy for days! Well done!!