Bright, creamy, and satisfyingly wholesome, this Vegetable & Tuna Salad is a modern twist on a classic comfort dish. With a blend of tender root vegetables, briny pickles, and rich tuna, it strikes a perfect balance between hearty and refreshing—ideal for a light lunch, picnic, or make-ahead dinner.
At the base of the salad are skin-on potatoes and sweet carrots, gently boiled until tender. These root vegetables offer complex carbs and a natural sweetness, while keeping the dish filling without being heavy. Tuna adds lean protein and omega-3 fatty acids, supporting heart and brain health, while also giving the salad substance and savory depth.
The real flavor punch comes from the mix-ins—chopped gherkins, capers, and olives bring a tangy, salty brightness that cuts through the creaminess and keeps every bite interesting. The dressing blends classic mayo with coconut yogurt, offering a lighter, dairy-free twist that still delivers richness and a touch of tang.
Served chilled, this salad is incredibly versatile: perfect as a standalone meal, a sandwich filling, or a vibrant side dish. It also keeps well, making it an ideal prep-ahead option for busy weeks or casual gatherings.
Perfect for a nutrient-rich lunch or an easy, satisfying dinner, this Vegetable & Tuna Salad brings together bold flavors, creamy texture, and wholesome ingredients in every bite.
Recipe
Serves 4
17.6 oz. (500g) potatoes, skin on
1 carrot, peeled
11.2 oz. (320g) tuna in brine, drained
1.4 oz. (40g) gherkins (pickles), chopped
0.7 oz. (20g) capers, chopped
1.4 oz. (40g) olives, chopped
3.5 oz. (100g) mayonnaise (We like Primal Kitchen)
3.5 oz. (100g) coconut yogurt
How to Prepare
Boil carrot and potatoes until tender, set aside. Once cooled, peel the potatoes, then chop them and the carrot into small cubes, and season with salt and pepper.
Combine potatoes, carrot, tuna, chopped gherkins, capers and olives with mayonnaise and yogurt. Mix gently.
Chill 30 minutes before serving.
