Do yourself a favor this week and make a batch of Whole30-approved homemade mayonnaise, then use it to make this flavorful Curried Tuna Salad. This simple, healthy recipe is perfect for a quick lunch, an easy meal prep option, or a satisfying snack when you need something nourishing and delicious. The curry adds a bright, warm flavor while the mayonnaise creates a creamy, pillowy texture that elevates basic canned tuna into something special. 
Homemade mayonnaise is surprisingly easy to make and tastes far better than store-bought versions. It’s a great staple to have on hand during a Whole30 or any time you want an ingredient that’s simple and clean. When you whisk up your own mayo, it becomes the foundation of rich, creamy salads like this Curried Tuna Salad. The texture of fresh mayo is softer and more velvety, which makes each bite more satisfying and helps the flavors blend together more harmoniously.
This Curried Tuna Salad combines flaked albacore tuna with olive oil, green onion, grapes for a touch of sweetness, Whole30-approved mayonnaise for creaminess, curry powder for warming spice, and bright lemon juice to lift the flavors. It comes together quickly—just mix and serve—making it an ideal option for busy weekdays, packed lunches, or a light dinner. The recipe is easily adaptable: serve it over baby spinach or any mixed greens, spoon it into lettuce cups, or enjoy it on sliced cucumbers for a low-carb snack.
Storage is straightforward: keep the tuna salad refrigerated in an airtight container. Flavors often meld and improve after a few hours, so it’s a great make-ahead option for lunches throughout the week. If you prefer extra brightness, add a splash more lemon juice just before serving. Freshly cracked black pepper and a final drizzle of good-quality olive oil make nice finishing touches.
Curried Tuna Salad
Ingredients
- 2 5-oz cans albacore tuna in water, drained (no salt added)
- 1 tbsp. olive oil
- 1/4 cup loosely chopped green onion (white and green parts)
- 1/2 cup red seedless grapes, halved
- 2 tbsp. Whole30-approved mayonnaise (homemade or compliant store-bought)
- 1 tsp. curry powder
- 1/2 tsp. kosher salt, or to taste
- 1/4 tsp. black pepper
- Juice of 1/2 lemon
- 1/4 tsp. minced garlic
Instructions
- In a large bowl, combine the drained tuna, olive oil, chopped green onion, and halved grapes.
- Add the mayonnaise, curry powder, salt, black pepper, lemon juice, and minced garlic. Gently stir with a fork until the ingredients are just combined and the mixture is evenly coated.
- Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed. If you prefer a thinner consistency, add a small drizzle of olive oil or a splash of water and stir to combine.
- Serve the curried tuna salad over a bed of baby spinach or mixed greens, in lettuce cups, or alongside fresh vegetables for dipping. For a simple finish, drizzle a little olive oil and add a final squeeze of lemon before serving.
Notes
You can store this tuna salad in the refrigerator in an airtight container for up to one week. The flavors often deepen after a day, so it makes an excellent make-ahead option for lunches. If the salad tastes a little flat after chilling, brighten it with an extra squeeze of fresh lemon juice just before serving. For variation, try adding diced apple or celery for extra crunch, or swap grapes for dried cranberries if you want a different sweet note.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Jump to Comments →
Enjoy this Curried Tuna Salad as a make-ahead lunch or a quick dinner option. It’s a flavorful, Whole30-friendly choice when you want something bright, creamy, and satisfying without a lot of fuss.