I made a Green Goddess Tuna Salad that blends flaky tuna with a creamy herby mayonnaise of basil, chives, dill, garlic and lemon, and it even becomes a satisfying tuna melt topped with a slice of your favorite cheese.

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I wasn’t expecting to be hooked, but my Green Goddess Tuna Salad does something weird. Chunks of tuna in water meet bright fresh basil leaves and suddenly a plain lunch feels oddly decadent.

It’s herbal, a little sharp, and somehow full-bodied so you keep tasting it to figure out why. People hover when I bring it to a potluck, asking what’s different, and I always shrug like I don’t know but secretly know the trick.

Try it once and you’ll be low-key obsessed, wondering what tiny swap made it taste this way.

Ingredients

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Tuna: lean protein, full of omega-3s, tastes meaty, keeps you satisfied
Mayonnaise: creamy binder adds richness, mostly fat so use it sparingly
Basil: bright peppery herb that adds freshness and green herbal lift
Chives: mild oniony hit, low calorie, gives a gentle savory lift
Dill: grassy, slightly sweet, pairs great with tuna and mayo
Garlic: sharp pungent kick, one clove brightens whole salad
Lemon: bright acid that lifts flavors, adds tang and freshness
Capers: briny tangy pops that cut richness, small but mighty
Red onion: crunchy sharp bite, a little sweet when sliced thin

Ingredient Quantities

2 cans (5 oz each) tuna in water, drained

1/2 cup mayonnaise

1/3 cup fresh basil leaves packed, roughly chopped

3 tablespoons fresh chives chopped

2 tablespoons fresh dill chopped

1 large garlic clove minced

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

2 tablespoons capers drained and chopped (optional)

1 small celery stalk finely diced (optional)

2 tablespoons finely chopped red onion or shallot (optional)

About 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

Slices of your favorite cheese for melting, optional

How to Make this

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1. Drain the 2 cans of tuna well, then flake with a fork into a medium bowl so there are no big chunks left.

2. In a food processor or blender combine 1/2 cup mayonnaise, 1/3 cup packed fresh basil (rough chopped), 3 tbsp chopped chives, 2 tbsp chopped dill, 1 large minced garlic clove, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, about 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Pulse until smooth and green. If you don’t have a processor, finely chop the herbs and whisk everything together.

3. Taste the herb mayo and tweak it if needed, add a touch more lemon for brightness or a pinch more salt. Don’t over-process or it’ll get too thin.

4. Fold the green goddess mayo into the flaked tuna until evenly coated but still a bit chunky.

5. Stir in 2 tbsp capers (drained and chopped), 1 small diced celery stalk and 2 tbsp finely chopped red onion or shallot if using. These add crunch and briny pop, but skip any you don’t like.

6. Chill the salad 10 to 30 minutes if you have time so the flavors meld, otherwise it’s fine right away.

7. Taste again and adjust seasoning, more salt, pepper or lemon as needed. If it seems dry add a bit more mayo or a squeeze of lemon.

8. To make a tuna melt: pile the salad onto slices of bread, top with slices of your favorite cheese and broil or toast until the cheese is bubbly and golden, about 2 to 4 minutes depending on your oven.

9. Serve on greens, in sandwiches, scooped with crackers, or warmed as a melt. Leftovers keep covered in the fridge for 2 to 3 days.

Equipment Needed

1. Medium mixing bowl, for draining and flaking the tuna and mixing everything together
2. Fork, to flake the tuna so there are no big chunks left
3. Food processor or blender (or a small bowl and whisk if you don’t have one), to make the herb mayo smooth and green
4. Cutting board and chef’s knife, to rough chop basil and mince chives, dill, celery and onion
5. Measuring cups and spoons, for mayo, lemon, mustard, salt and pepper
6. Fine-mesh sieve or small colander, to drain the tuna and capers well
7. Spatula or wooden spoon, to fold the green goddess mayo into the tuna without overworking it
8. Baking sheet or broiler-safe pan (or toaster oven rack), for melting the cheese on top of the sandwiches

FAQ

Q: Can I use a different kind of tuna? A: Yes, you can swap chunk light for albacore or vice versa. Albacore is milder and firmer, chunk light has stronger flavor. If you use fresh tuna, cook and flake it first, then cool before mixing.

Q: How long will this keep in the fridge? A: Stored in an airtight container it stays good 3 to 4 days. Give it a stir before serving and add a squeeze of lemon if the herbs look dull.

Q: I want it lighter, any easy swaps? A: Replace some or all mayo with plain Greek yogurt or mashed avocado. You might need a touch more lemon or mustard to keep the flavor bright.

Q: Can I freeze Green Goddess Tuna Salad? A: Not really, mayo and fresh herbs turn watery and mushy when frozen. If you must, freeze plain drained tuna and mix with mayo and herbs after thawing.

Q: Best ways to serve it? A: Try it on toasted bread with a slice of cheese melted on top, stuffed into avocados, spooned over greens, or scooped into crispy cucumber boats. For melted cheese, broil the sandwich 1 to 2 minutes until bubbly.

Q: Can I swap the herbs or leave out capers/onion? A: Absolutely. Parsley, tarragon, or cilantro work fine but cut strong herbs back a bit. Capers, celery or red onion are optional, they add crunch and brine so adjust to your taste.

Green Goddess Tuna Salad Recipe Substitutions and Variations

Tuna: swap with canned salmon, mashed canned chickpeas (or cannellini beans) or shredded rotisserie chicken. Salmon = similar texture and healthy fats, beans = vegetarian creamy option, chicken = classic swap.
Mayonnaise: use Greek yogurt, mashed avocado, or a 50/50 mix of yogurt and olive oil. Yogurt keeps tang and cuts fat, avocado gives rich creaminess.
Basil: substitute with flat-leaf parsley, tarragon, or cilantro depending on the vibe you want. Parsley keeps it bright, tarragon adds a slight anise note, cilantro makes it fresher.
Capers: replace with chopped green olives, finely diced dill pickle, or extra lemon zest. Olives give briny depth, pickles add tang, lemon zest brightens without extra salt.

Pro Tips

1. Get the tuna as dry as you can so the salad stays bright not watery. After draining, press it in a sieve or wrap in paper towels and give it a little squeeze. If its still soggy, the mayo will just thin out and taste dull.

2. Don’t over-process the herb mayo or it’ll go too loose. Pulse just enough to blend, taste, then tweak with more lemon or salt. If it does get too thin, stir in a spoonful more mayo or a bit of Greek yogurt, or toss in extra chopped herbs for body.

3. If you’re making a melt use sturdy bread and preheat the broiler, then watch it the whole time because it browns fast. Grate the cheese instead of slicing for faster, even melt. Or fry the sandwich in a skillet with a little butter for a crispier crust.

4. Make ahead smartly: the flavors improve after chilling but add a squeeze of lemon and a few fresh chopped basil leaves right before serving so it still tastes fresh. Keep leftovers in an airtight container in the fridge and eat within 2 or 3 days.

Green Goddess Tuna Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

371

kcal

Equipment: 1. Medium mixing bowl, for draining and flaking the tuna and mixing everything together
2. Fork, to flake the tuna so there are no big chunks left
3. Food processor or blender (or a small bowl and whisk if you don’t have one), to make the herb mayo smooth and green
4. Cutting board and chef’s knife, to rough chop basil and mince chives, dill, celery and onion
5. Measuring cups and spoons, for mayo, lemon, mustard, salt and pepper
6. Fine-mesh sieve or small colander, to drain the tuna and capers well
7. Spatula or wooden spoon, to fold the green goddess mayo into the tuna without overworking it
8. Baking sheet or broiler-safe pan (or toaster oven rack), for melting the cheese on top of the sandwiches

Ingredients

2 cans (5 oz each) tuna in water, drained
1/2 cup mayonnaise
1/3 cup fresh basil leaves packed, roughly chopped
3 tablespoons fresh chives chopped
2 tablespoons fresh dill chopped
1 large garlic clove minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons capers drained and chopped (optional)
1 small celery stalk finely diced (optional)
2 tablespoons finely chopped red onion or shallot (optional)
About 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper
Slices of your favorite cheese for melting, optional

Directions

Drain the 2 cans of tuna well, then flake with a fork into a medium bowl so there are no big chunks left.
In a food processor or blender combine 1/2 cup mayonnaise, 1/3 cup packed fresh basil (rough chopped), 3 tbsp chopped chives, 2 tbsp chopped dill, 1 large minced garlic clove, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, about 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Pulse until smooth and green. If you don't have a processor, finely chop the herbs and whisk everything together.
Taste the herb mayo and tweak it if needed, add a touch more lemon for brightness or a pinch more salt. Don't over-process or it'll get too thin.
Fold the green goddess mayo into the flaked tuna until evenly coated but still a bit chunky.
Stir in 2 tbsp capers (drained and chopped), 1 small diced celery stalk and 2 tbsp finely chopped red onion or shallot if using. These add crunch and briny pop, but skip any you don't like.
Chill the salad 10 to 30 minutes if you have time so the flavors meld, otherwise it's fine right away.
Taste again and adjust seasoning, more salt, pepper or lemon as needed. If it seems dry add a bit more mayo or a squeeze of lemon.
To make a tuna melt: pile the salad onto slices of bread, top with slices of your favorite cheese and broil or toast until the cheese is bubbly and golden, about 2 to 4 minutes depending on your oven.
Serve on greens, in sandwiches, scooped with crackers, or warmed as a melt. Leftovers keep covered in the fridge for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.