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5 from 1 vote

Rainbow Chopped Tuna Salad

Prep Time15 mins
Servings: 4
Author: Nikole Goncalves


  • 2 170g cans flaked white tuna, drained (I like to use Skipjack in water)
  • 2 stalks of celery sliced
  • 2 medium carrots peeled and finely chopped
  • ¼ red onion finely chopped
  • 2 dill pickles finely chopped
  • 1 green onion finely sliced
  • 1 cup red grapes halved
  • 2 to 3 leaves of kale de-stemmed and chopped
  • Juice of 1/2 lemon
  • 2 to 4 tablespoons mayonnaise vegan or regular
  • ½ tablespoon grainy dijon mustard
  • ¼ teaspoon paprika
  • Pinch of sea salt and pepper


  • In a large bowl, combine the tuna, celery, carrots, red onions, dill pickles, green onions, grapes, kale, lemon juice, mayo, mustard, paprika, salt and pepper.
  • Toss until well combined and evenly coated.
  • Serve as a dip style with crackers, as a sandwich, or lettuce wrap.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.