Discover the art of crafting a simple, nutritious, Whole30 tuna salad featuring sweet potatoes, celery, peppers, and a mayo dressing. This salad is ideal for a satisfying lunch, post-workout refuel, or quick dinner option. With its paleo, gluten-free, high protein, high fiber, and low carb profile, it's a well-rounded meal choice.
In This Post:
Why I Love This Tuna Salad
There are several reasons why I always turn to this sweet potato and tuna salad:
- It's perfect for meal prepping, offering a quick and easy lunch option that can be stored in containers for later consumption. Plus, it only takes 30 minutes to prepare.
- This salad provides an ideal balance of carbs, protein, and fats, making it a great post-workout or pre-workout meal. I often have a batch ready in the fridge to enjoy after a workout or as a dinner option if I return home late.
- It's rich in essential nutrients and complies with paleo, Whole30, and gluten-free diets. You can even swap in olive oil or egg-free mayo for the dressing.
🥗 If you enjoy this salad, be sure to explore my other quick and easy recipes like canned salmon salad with curry-spiced mayo, Rotisserie chicken salad, and egg salad with pickles & ham.
What You'll Need
- Tuna - Opt for sustainably sourced tinned tuna in brine, or consider using canned salmon or sardines for added nutrients.
- Vegetables - Instead of pasta, this salad features healthier sweet potatoes along with your choice of crunchy, fiber-rich veggies like celery, red peppers, cucumbers, and carrots.
- For best results, stick to veggies that retain their texture when stored in advance. Avoid ingredients like tomatoes or avocados that may become soggy.
- Dressing - Prepare a simple and delicious dressing using mayo (opt for a Whole30 and paleo-friendly version), Dijon mustard, and lemon juice.
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This delightful tuna salad features sweet potatoes, red peppers, celery, and pickles, topped with a mayo and mustard dressing. It's a quick 30-minute recipe that's perfect for meal prep, paleo, gluten-free, Whole30, and high in protein. Enjoy it for lunch, post-workout, or an effortless dinner.
For the mayonnaise dressing
Add the sweet potato to a pot and cover with cold water, season with salt. Bring to a boil and cook for 10 minutes. Drain and rinse under cold water, allow to cool in the sieve.
Dice all remaining ingredients and whisk the dressing.
Combine cooled sweet potatoes, tuna, vegetables, and dressing in a large bowl. Serve immediately or store in a Tupperware container for later.
Calories: 438kcal | Carbohydrates: 31g | Protein: 27g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1145mg | Potassium: 909mg | Fiber: 6g | Sugar: 10g | Vitamin A: 18635IU | Vitamin C: 106mg | Calcium: 99mg | Iron: 3mg
Nutrition Notes
This tuna salad boasts a well-balanced nutritional profile, as indicated in the recipe card below. Enhance it by adding pumpkin seeds for zinc and vitamin C, sesame seeds or Greek yogurt for calcium, and spinach for extra iron and folic acid.
With approximately 430-440 calories per serving, this salad offers a filling meal with low carbohydrates and high protein. It's an ideal choice for post-workout recovery, muscle building, and overall health.
How To Make Tuna Salad (Photos)
How Long Does Tuna Salad Last?
This tuna salad is perfect for meal prep, lasting up to 3 days in the fridge. Prepare a large batch and store it in containers for convenient lunches or post-workout meals.
The recipe yields two generous portions but can be divided into three for a lighter meal. Feel free to double the ingredients for a larger batch.
Enjoy this simple salad and share your unique twists on it in the comments!
