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Sweet and Crunchy Tuna Salad Recipe

Aug 17, 2017 | Recipes | 0 comments

Sweet and Crunchy Tuna Salad Recipe

Whether you are packing a work lunch, a school lunch, or to have on hand at home, creating the perfect prep ahead lunch can be challenging! That's why I love my Sweet and Crunchy Tuna Salad recipe. It comes together in seconds, is totally flexible and easily increased or decreased to fit your needs. I will make a big bunch on Sunday and then mix up how I eat it throughout the week.

On a recent trip to California, Brook and I stopped at a cafe that had tuna salad wrapped in collard greens on the menu. I was very skeptical, but gave it a try. It was AMAZING!!! You have to just trust me on this one and give it a try. When I got home, I created my sweet and crunchy tuna salad recipe just so I could eat this again. The sweet and salty tuna pairs so well with the slightly bitter collard. It truly is the perfect balance.

I also like to put this tuna salad recipe on top of a bed of arugula. The peppery leaf marries perfectly with the sweet grapes in the tuna. Add some diced avocado and a splash of balsamic vinaigrette and lunch is served!

Making my tuna salad recipe for your kiddo's lunch? You can serve it in an avocado half with a splash of lime to prevent browning, with sliced or cherry tomatoes, wrapped in romaine or with gluten free bread. I promise this one will be a hit, especially when you throw in a PB & J cookie for dessert!


Sweet and Crunchy Tuna Salad
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Sweet and Crunchy Tuna Salad

Servings: 4 people


  • 1 small bunch grapes
  • 3x 5oz cans tuna, drained* (OR sub with chicken)
  • 1/4 c sunflower seeds
  • 1/3 c mayo*
  • 1/4 c dried cranberries*
  • 1 collard bunch or romaine lettuce (for wraps) (OR sub with arugula, mixed greens)


  • Half grapes to equal ~3/4c (reserve any remaining for snacking).
  • Mix the following together: 3 cans tuna, drained + 1/4c sunflower seeds + 1/3c mayo + 1/4c dried cranberries (break apart if needed) + 3/4c grape halves + S&P, to taste
  • Store in air-tight container in fridge until ready to use.
  • Serve in a lettuce wrap or over a bed of your favorite lettuce. I like arugula because of it's peppery taste.


*Note: read ingredient list to avoid added gluten, sugars & msg.

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