If you’re after a tuna salad that’s anything but ordinary, Gelson’s recipe nails it with bright, fresh flavors and a simple prep that doesn’t skimp on taste. No heavy mayo here—olive oil, fresh herbs, and a splash of lemon juice bring out the real zing.
Gelson’s Tuna Salad recipe combines premium tuna with white beans and cherry tomatoes, tossed in an herby, tangy dressing for a satisfying meal that’s quick and healthy. It’s the perfect go-to when you want something light but still packed with texture and flavor.
This salad has a way of fitting in anywhere—whether as a lunch box star or a dinner sidekick. Plus, it’s easy to tweak if you like to jazz it up with a little extra crunch or heat. 😋🥗🍅
Ingredients List & Step-By-Step Instructions For gelson’s tuna salad recipe
This recipe combines fresh, simple ingredients to create a flavorful tuna salad with a Mediterranean twist. Each step builds on easy prep work, starting from gathering quality ingredients to mixing and serving.
Step 1: Gather Ingredients
For a perfect Gelson’s tuna salad, you’ll need:
| Ingredient | Quantity |
|---|---|
| Wild Planet no salt added premium albacore tuna (canned) | 1 can (5 oz) |
| Napa Valley organic olive oil 🫒 | 2 tablespoons |
| Fresh lemon juice 🍋 | 2 tablespoons |
| Monari Federzoni red wine vinegar | 1 tablespoon |
| Garlic cloves, minced | 2 medium cloves |
| Red onion, diced small | 1/3 cup |
| Italian parsley, minced | 2 tablespoons |
| Fresh basil, minced | 1 heaping tablespoon |
| Le Saunier de Camargne Fleur de Sel salt | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Carmelina white beans, rinsed and drained | 1 can (14 oz) |
| Del Cabo organic sweet 100 cherry tomatoes 🍅, halved | 1/2 cup |
Avocado is not in the original list but can be a tasty add-on if you like a creamy twist.
Step 2: Prepare The Tuna Salad
Start by draining the tuna’s liquid into a medium bowl. Then add olive oil, lemon juice, and red wine vinegar for that bright, tangy base.
Next, whisk in the minced garlic and red onion. Their sharpness wakes up the salad like a fresh breeze on a warm day.
Fold in the parsley, basil, salt, and pepper. These herbs elevate the salad, making it sing without overwhelming the other flavors.
Now, gently break up the tuna with a fork in the bowl. Add the rinsed white beans for creamy texture and toss in the halved cherry tomatoes for a juicy pop. Mix everything carefully to keep the beans intact.
Step 3: Serve And Enjoy
Serve the tuna salad chilled or at room temperature—either way, it tastes fresh and satisfying.
You can scoop it on leafy greens, stuff it into a pita, or scoop ✨ it on your favorite crunchy bread 🥖.
If you want to jazz it up, add some diced avocado 🥑 on top for creaminess and a nutritional boost. It’s a nice contrast to the bright lemon and vinegar.
This salad holds up well for leftovers, making it perfect for a quick lunch or dinner that keeps things light but filling. Enjoy! 😋
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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