Hawaiian Tuna Salad
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Hawaiian Tuna Salad is one of my go to favorites when I need something delicious on the table fast. The beauty of this recipe is that it comes together in just 20 minutes with zero cooking required, making it perfect for busy weekdays or last minute lunch plans. I love how the sweet pineapple juice and fresh diced pineapple balance the savory tuna, while the macadamia nuts add a wonderful crunch that keeps things interesting. The cilantro brings a bright, fresh note that ties everything together beautifully. Tuna is packed with omega 3 fatty acids, which are fantastic for heart health, so you're getting something truly nourishing along with all that island flavor.
Ella x
Ingredients
- 400canned tuna
- 150 Lpineapple juice
- 100 gmayonnaise
- 100 gmacadamia nuts
- 50 gchopped onion
- 200 gdiced pineapple
- 20 gchopped fresh cilantro
- 1 gsalt
- 1 gblack pepper
Detail level
Instructions
- 1
In a medium-sized bowl, mix together the canned tuna, pineapple juice, mayonnaise, salt, and black pepper until well combined.
- 2
Add the chopped onion, diced pineapple, and chopped fresh cilantro to the bowl and mix until they are evenly distributed throughout the tuna mixture.
Tip: Be gentle to avoid breaking down the pineapple pieces.
- 3
Stir in the macadamia nuts until they are well coated with the tuna mixture.
- 4
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Tip: This will help the salad to chill and the flavors to blend.
- 5
Once the salad has chilled, give it a good stir and serve it chilled.
Tip: You can garnish the salad with additional chopped cilantro or pineapple pieces if desired.
- 6
Serve the Hawaiian Tuna Salad on a bed of mixed greens or on its own as a snack or light lunch.
- 7
Store any leftover salad in an airtight container in the refrigerator for up to 24 hours.
Tip: The salad will keep well in the fridge and can be served at a later time.
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