Tuna salad (and mayo based salads in general) can get a bad rep, but I’m here to formally declare my unwavering love. Are my midwestern roots to blame, or are they just simply delicious? I’ll let you decide. No matter how you’ve felt about tuna salad in the past I insist you *must* try this tropical version. We’re talking about a whole new flavor profile and there’s a whole lot to love about it.
The idea for this salad came about after eating the most delicious fish tacos buried in pineapple salsa and cream sauce. I could eat those tacos every single day. But frying up fish and making fresh salsa just isn’t always in the cards on a weeknight. In comes the trusty ingredient: canned tuna.
I often struggle to get enough protein so canned tuna is a staple I turn to quite regularly. With this zesty recipe in my back pocket I have no doubt that will only continue. It’s as easy as opening a few cans and draining, chopping green onions, and mixing it all up. Serve it over greens, rice, or toasted bread. You can’t go wrong!
Tropical Tuna Salad
10m prep time
- 2 12oz cans tuna, drained
- 1 20oz can pineapple chunks in juice, drained
- 1 8oz can sliced water chestnuts in water, drained
- 1 11oz can mandarin oranges in juice, drained
- ½ cup mayonnaise
- 3 teaspoons soy sauce
- 1 ½ teaspoons lime juice
- ⅓ cup green onion, diced
- Combine tuna, pineapple, water chestnuts, and mandarin oranges in a large bowl.
- In a small bowl whisk together the mayonnaise, soy sauce, and lime juice. Pour into the large bowl and stir until fully combined.
- Fold in the green onions and chill for a minimum of 30 minutes before serving.