RECIPE: Tuna Salad

This recipe is a very SIMPLE tuna salad that includes all the colors of the rainbow just by adding vegetables!

Every Friday, I will be sharing something that I'm LOVING with my email newsletter called Kristy's Korner. This week I wanted to share a recipe that made me go viral on Instagram Reels. Check it out and let me know what you think!

This week (and every week), I am loving my Tower Garden. For me, having access to fresh vegetables and leafy greens is extremely important. If you know me personally, you also know I hate to get dirty! When I first saw the Tower Garden, I knew I HAD to have it!

It was perfect! No dirt, no weeding, ability to grow my plants year round even in the wintertime.

It’s been 3 years now. In the summer, the Tower sits on my deck just outside my kitchen. In the winter months, it is in my basement where I use grow lights so that I can still enjoy the fresh produce!

This year, we have had an abundance of cucumbers! The enormous vine is growing amongst the cherry tomatoes, lettuce, kale, and basil.

I use cucumbers in my green salads and smoothies all the time, but let’s face it... That can get VERY boring!

Tuna salad is a great way to use up your veggies (including all those extra cucumbers) while also double batching it so you can make it ahead for the week.


  • 2 cans tuna (salmon, or canned chicken)

  • ½ red pepper, chopped

  • ½ yellow pepper, chopped

  • ½ seedless cucumber, chopped

  • ¼ red onion, chopped

  • 2 TBSP Primal Foods avocado mayonnaise

  • 1 TBSP Dijon mustard


  1. Mix everything together!

  2. Split into 2 containers, for 2 different days.

Using 2 cans of tuna means you will have enough for 2 meals. This is called double batching.


That's It! So EASY!

Be sure to share with a friend if you made the recipe and ended up LOVING it as I did. If you would like to sign up to receive Kristy's Korner newsletter every Friday, then be sure to hit that subscribe button below!