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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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Simple Whipped Honey Cinnamon Butter

This delicious recipe is very easy to put together, with only three main ingredients you don’t have to worry about sneaky added ingredients. It is light and airy and is a delicious sweet topping to keep on hand to serve with fluffy sourdough bread, pancakes, crackers, or fruit loaf. You can also take this whipped butter up a notch by adding some optional ingredients. You’ll love the decadence of this sweet treat.

How To Make Whipped Honey Cinnamon Butter


Mixing Bowl
Electric Mixer or Stand Mixer (see notes)


100 g Butter softened
15 g Honey
5 Cinnamon ground (1.5 tsp)
5 g Vanilla (1 tsp)
15 g Powdered Sugar


Add softened butter, honey and cinnamon to a bowl (or stand mixer).

Add optional ingredients if using.

Whip ingredients together until light and fluffy.


Notes on Equipment
You can use electric or a stand mixer for this recipe. It’s not suitable for consistency to mix by hand.

Notes on Optional Ingredients

Whipped Honey Cinnamon Butter with just butter, honey and cinnamon is perfect. This is the version I feed my kids! But if I want to make it super decadent for myself (and friends) I add the vanilla and powdered sugar.
You can substitute maple syrup for the honey if you wish.

Best Tips For Making Honey Cinnamon Butter

While this recipe is super simple, there are few pointers that will ensure you end up with the best honey cinnamon butter possible.

  • For best results, use a stand mixer or electric mixer. This recipe is not recommended for hand mixing.
  • Use room temperature butter and honey so that they whip together easily.
  • For the best result, use grass fed salted butter. Try to use the best quality butter you can find – you’ll be rewarded with the creamiest whipped butter treat ever!
  • You can replace the honey with maple syrup if you’d prefer.

How To Store Whipped Honey Cinnamon Butter

This delicious sourdough topping will last in the fridge for up to one month or can be frozen for up to six months.

It’s not recommended to store at room temperature, particularly if you live in a warmer climate. If the butter becomes too soft or melts, it’s basically ruined and you can’t whip it back together.

When using from the fridge, allow to soften before serving. If it’s really hard and you want to use it quickly, you can give it a quick whip using hand mixers.

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If you love this sweet, whipped butter recipe, you will love these ideas!

Further Reading


Mangú is the best known and most representative dish of the caribbean island’s and many places around the world, and can be cooked for breakfast, lunch or dinner, on any day. A recipe you should most certainly try.



According to my research, plantains are nutritionally beneficial, they have more than twenty times the amount of vitamin A, about three times the vitamin C, double the magnesium, and almost twice the potassium as a banana. Very low in fat and sodium, they are cholesterol-free and offer a good source of fiber. One-half cup of cooked slices contains about 89 calories.


To make mangu
4 plantain (green, unripe)
1 ½ teaspoons salt
4 teaspoons olive oil, or butter
1 cup water, at room temperature

To make onion garnish
2 tablespoon olive oil
2 red onion, large
1 tablespoon fruit vinegar



1. Peeling: Peel the plantains and cut lengthwise, then divide each half into two. Remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).

2. Boiling: Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.

3. Mashing: Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps (be careful not to burn yourself). Mix in olive oil, and water, carnation or liquid of preference at room temperature and keep mashing and mixing until it turns into a smooth puree.


1. Cooking onions: Heat a tablespoon of oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste. (Optional)

2. Serving: Garnish mangu with the onions and serve with sunny-side-up eggs or scrambled eggs, fried cheese, or fried slices of salami.


I like olive oil, and a little bit of garlic in my mangú, but this is a matter of personal preference, so feel free to go with butter if that’s what you prefer.

Shhh… Wanna hear a little non-traditional tip to amp your mangú’s flavor and take it to the next level? Add a tablespoon of powdered onion to it. You can thank me later.

Can you reheat stored Mangu?
Yes, you can! Reheat in a pan, just remember to add a bit more water because it will be otherwise too dry.

How do you get very smooth mangú?
A common question we get is how to get a soft mangú, my trick is to add a bit more water than it seems necessary at first, as it cools down, mangú will inevitably get harder, so start with a mushy mangú and by the time it gets to the table it will be soft and creamy. Also, you’ll need to mash very well, there’s nothing worse than a lumpy mangú.

Serve & Enjoy!

Tried this recipe?
Please review it, and tell us about it! ⭐

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