Tuna salad with peas is protein-packed and filled with veggies like sweet peas, red onion, and bell pepper. It makes the perfect cold lunch on the go!
Looking for a new, quick lunch idea? Make a batch of tuna salad! It's easy to make ahead and is served cold, so there's no need to warm up your food at lunch time.
Tuna salad with peas has the perfect balance of savory tuna and nutrient-rich veggies like peas, red bell pepper, and onion. I like to add Greek yogurt for an extra boost of protein and tangy flavor.
Whip up a batch of tuna salad with peas in about ten minutes or less. It's perfect for busy weeknights, lunch on the go, and meal prep for the week!
Ingredients and substitutions
- Greek yogurt - Plain Greek yogurt can be substituted with plain regular yogurt. For a more traditional tuna salad, mayonnaise can also be used.
- Dijon mustard - Adds tangy, savory flavor to the tuna salad dressing.
- Seasoning - Salt, pepper, dried dill, and garlic powder add a mild, savory flavor to the tuna salad. Fresh dill can be substituted at a 1:3 ratio of dry to fresh.
- Tuna - I used a 5 ounce can of albacore tuna in water, drained. Any canned tuna, chicken, or salmon will work in this recipe.
- Peas - I highly suggest using fresh frozen peas that have been thawed. Canned peas can have a mushy texture that won't hold up well in tuna salad.
- Bell pepper - Adds crunch and a mild, peppery flavor. Any color of bell pepper will work.
- Onion - Red onion adds crunch and flavor to the tuna salad. I don't recommend omitting the onion.
Tips and tricks
Mix your dressing first - Mix the dressing ingredients first to ensure the seasoning is evenly dispersed throughout the tuna salad.
Thaw peas - Allow your peas to thaw before adding to the tuna salad. To thaw frozen peas quickly, pour them into a colander and run under cold tap water until thawed.
Refrigerate until ready to serve - Tuna salad must be refrigerated until ready to serve. If tuna salad has been sitting out at room temperature for more than 2 hours, leftovers should be discarded.
Storage
Tuna salad will keep in a tightly sealed container in the refrigerator for 3 to 5 days. It's a great make ahead or meal prep option for quick lunches or dinners.
Frequently asked questions
Store bought frozen peas are already cooked before freezing, so they don't need any additional cooking once they've been thawed for the recipe.
This recipe can also be prepared with mayonnaise, like a traditional tuna salad.
Chopped celery and relish are popular additions to tuna salad. Serve your tuna salad over a bed of lettuce or spinach to add more veggies to your meal.
Tuna salad with peas can be served on its own, with crackers, on bread as a sandwich, in a wrap, or over a bed of lettuce as a salad.
Recommended
📖 Recipe
Tuna Salad with Peas
Ingredients
- ¼ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried dill weed
- 5 ounces albacore tuna in water, drained
- 1 cup fresh frozen peas, thawed
- ¼ cup diced red onion
- ¼ cup diced red bell pepper
Instructions
- To a medium bowl, add Greek yogurt, Dijon mustard, salt, pepper, garlic powder, and dill weed. Stir to combine.
- Add tuna, peas, red onion, and bell pepper. Toss to coat.
- Refrigerate until ready to serve. Enjoy on crackers, as a sandwich, or over a bed of lettuce as a salad.
Equipment Recommendations
Notes
- Tuna salad can be enjoyed on its own, over a bed of chopped greens, on crackers, in a wrap, or as a sandwich.
- Leftovers will keep for 3 to 5 days in a tightly sealed container in the refrigerator.
- Greek yogurt can be substituted with mayonnaise if desired.
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