Tuna Salad

Quarantine grocery shopping? Fewer trips to the grocery store? Canned tuna will have you and your family covered. What better way to stock your pantry then with cans of this mild, high protein food source. Tuna is so versatile it can be prepared and added to many different recipes.

Having said that, there’s nothing better than a delicious tuna salad. This recipe is one of everyone’s favourites…even the kids! No lies, it was packed in many school lunches and regularly eaten with crackers or rice cakes.

If you’re worried that some of your pickier family members may not enjoy, we’re here to say from experience, they’ll probably find themselves eating their dishes clean.

Now, you can’t go wrong with the traditional tuna salad which usually incorporates celery, relish and mayonnaise. However, we felt a twist on the traditional would be fun! The following recipe calls for roasted red peppers, lemon juice, dill and cheddar cheese.

This recipe is quick to prepare, even with the addition of the roasted peppers. Start with roughly chopping the peppers and get them roasting. By the time you combine the rest of the ingredients, they’ll almost be ready to mince and add.

This tuna salad recipe is great for the kids to help share the responsibility of cooking and let them be a part of meal prep. This experience can also help a picky eater by allowing them to help create their meal…That goes for maybe a spouse too! Lol, pour them a glass of wine and enjoy being in the kitchen together.

As soon as the peppers are finished roasting and still warm, go ahead and chop them very fine. Roasted red peppers add such incredible flavour and a gorgeous red colour to your tuna salad.

Stir all your ingredients, combining everything well together. You can go ahead and serve immediately, or keep in the fridge for 2-3 days. The flavours just continue to fuze!

This tuna salad freezes also very well. Make a huge batch and freeze in smaller portions for easy prepped meals.

A travel tip for the warm summer months or heading on a holiday- freeze individual portions and pull out just before you leave the house. Pack the crackers and as your tuna begins to defrost, you can start to dip.

The individual tuna portions will stay cool as they thaw, allowing you many hours before you’ll need to worry about a fridge again or ice pack. This was Stacey’s travel hack ensuring GF food for air travel…hopefully we’ll be able to implement again one day. Either way, perfect for the beach or picnic.

Tuna Salad

Recipe by cutcookingCourse: MainCuisine: CanadianDifficulty: Easy


Prep time



This tuna recipe is a fresh twist to a classic. Roasted red peppers, dill, fresh lemon juice and grated cheddar compliment this light and mild fish.


  • 2 tins flaked light tuna ( 170g)

  • 2 red peppers, roughly chopped for roasting

  • 1 cup grated cheddar cheese

  • 3/4 cup mayonnaise

  • juice from 1 lemon

  • 2 tbsp dill

  • 1 1/2 tbsp lemon pepper

  • 1 tbsp olive oil for roasting peppers


  • Preheat oven to 425°F.
  • Place chopped peppers on baking tray and toss lightly in olive oil. Bake approximately 15 min until peppers soft.
  • Combine all other ingredients into large bowl.
  • Once peppers are fully cooked and roasted, chop peppers very fine. Should resemble the texture of ‘oatmeal’.
  • Add to large bowl and stir all ingredients together, breaking chunks of tuna up and combining all ingredients well.
  • Serve with gluten-free crackers, gluten-free bread, gluten-free rice cakes, veggies….Nothing fishy, straight up delicious!
    Stacey and Meg