The answer: I swap hummus for mayo to make a tastier, more satisfying tuna salad. Give your boring lunch a fresh, modern upgrade—and protein boost!—by subbing in your favorite prepared hummus. This twist adds a rich, Mediterranean-inspired flavor and keeps me excited about lunch again.
I’m a professional cook, and I find that adding hummus and a squeeze of lemon juice (plus maybe a drizzle of good extra-virgin olive oil) to a can of tuna makes a creamy, flavorful difference in a sandwich or salad. As with any recipe, don’t forget to season to taste with salt and an extra squeeze of lemon, if needed. Then, try the ideas below to add even more variety to your everyday tuna.
Add crunch for contrast
When I polled the cooks at the restaurant where I work what makes a great tuna salad, they all answered: “potato chips.” So there’s that. But whether you choose classic celery or crushed potato chips, we can all agree tuna needs crunch. Try chopped cucumber, sliced water chestnuts, toasted almonds, or—dare I say—add diced tart apple.
Brighten it with pickled flavor
Some folks use pickle relish in tuna salad, but I find it too sweet. I prefer a big spoonful of chopped dill pickles, a couple teaspoons of crushed capers, or—because I live in Chicago—a generous scoop of giardiniera. Any kind of pepper, pickled or roasted, mild or spicy, works beautifully here.
Layer in herbs
Fresh herbs make everything taste better, and tuna salad is no exception. Chopped dill or basil add brightness and distinctive flavor, while parsley and cilantro bring a fresh green note. Though technically not an herb, scallions bring fresh zing as well. Avoid the strong, woody flavor of rosemary or thyme, which can overpower.
Turn up the heat
If you’re like me, you probably have a collection of half-used jars and bottles of spicy condiments in your fridge. Most of them work beautifully in tuna salad. Try chili crisp, salsa, or harissa—even a spoonful of hot sauce, chutney, or paste like gochujang, sambal, or achar. Just be mindful not to make it too fiery for more sensitive palates.
