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Healthy Homemade Tuna Salad

Healthy tuna salad is a light, refreshing meal packed with fresh herbs, crunchy garden cucumbers, and the delightful twist of freshly squeezed lemon juice. You can make so many different meals with this tuna salad! Here are some ideas!

Tuna sandwiches

Tuna cheese melts

Serve as a dip with carrots, celery, and crackers.

Add to the top of a bed of fresh lettuce.

Place sliced cheese on crackers with a small dollop of tuna salad on top.

Pita pocket with lettuce, tomato, and tuna salad.

Make it a wrap 

Serve it over some cooked pasta.

Swap out the celery for cucumber.

Make a Mexican version by adding cilantro, lime juice (instead of lemon), and a dash of cumin.

For some sweet crunch, dice up some fresh apples to add to the salad. Add walnuts for some Waldorf inspiration.

Add diced hard boiled eggs.



Healthy Homemade Tuna Salad Recipe


  • 4 cans tuna – I like Wild Planet
  • 1 recipe homemade avocado mayo
  • I lemon, juiced
  • 2 stalks celery, diced
  • 1/2 onion, finely diced
  • Handful fresh herbs (optional)
  • salt and pepper to taste


Make a batch of my favorite homemade avocado mayo. I promise you it is super simple.

In a large bowl, add canned tuna (drain, if needed) and mayo.

Dice onions and celery. If you have kids, I suggest dicing the onions into really small pieces.

Chop herbs and add to bowl. This step is totally optional, but fresh herbs add so much brightness and flavor to the salad.

Squeeze lemon juice over the top.

Mix well and serve.


  • Fresh cilantro is my favorite herb to add, but you could also add a handful of fresh parsley or basil.
  • This recipe utilizes my favorite homemade avocado mayo. You could substitute it for store-bought, if needed. Always opt for avocado mayo, because most other types are made with unhealthy, refined vegetable oils.
  • For extra lemon flavor, add the zest of one lemon.
  • Tuna packed in water, olive oil, or just salt will work with this recipe. Make sure to drain the tuna before making this recipe.
  • Try to pick the best quality tuna you can afford. Wild and sustainably caught fish is the top choice.

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Plant-Based Burrito Bowl Recipe

Plant-Based Burrito Bowl Recipe

I used to love a good burrito bowl from Chipotle. However, since changing to healthier foods and recipes, and cooking from scratch at home, I have been loving to experiment in the kitchen and learning different ways of making my own burrito bowls and recipes for my family. I love the fact that I can add the ingredients freshly made which adds to the nutrition of this recipe. This bean dish is bursting with flavor, especially when topped with homemade pico de gallo. You can also wrap this with brown rice in a whole wheat tortilla or make tacos with some tortillas or choice of anything you prefer with this. Or go crazy and make enchiladas out of it, pouring enchilada sauce over the top and baking makes for a delish meal! Here you can follow the recipe and add any other ingredients you like.

Plant-Based Burrito Bowl


1 medium red onion, chopped
3 cloves garlic
1 cup, packed and chopped kale
1 cup carrots, coarsely chopped
2 cans low sodium black beans, drained and rinsed
1 can low sodium diced tomatoes
1 cup salsa
3 tsp chile powder
1 tsp cumin


Combine onion, garlic, kale and carrots in a food processor and pulse until everything is chopped pretty small. In a large saute pan, cook the veggies in a few tablespoons of water until very tender, about 10 minutes.
Add the beans, tomatoes, salsa and spices and stir well to combine. Simmer for 15-20 minutes, giving it a stir every few minutes.

To assemble a Burrito Bowl:

Put some cooked brown rice in a bowl. Next, add the bean mixture. Top with fresh pico de gallo, tofu sour cream, and/or guacamole if desired. 

I hope you enjoy! & Feel free to let me know how you like this recipe.

If you would like to receive all of my homemade recipes the minute, they go live subscribe to my email list! Thank you for stopping by! Take care. -Maria J- The Naturally Blooming 💚

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