Tuna Almond Recipe

Toast almonds

Place sliced or slivered almonds in a dry skillet over medium heat. Toast, stirring or shaking the pan frequently, until fragrant and lightly golden, about 4–6 minutes. Transfer to a plate to cool so they stop cooking in the hot pan.

Prepare aromatics

While almonds cool, finely mince the red onion and dice the celery. Place them in a small bowl and, if you prefer milder onion flavor, sprinkle with a pinch of salt and let sit 5 minutes, then squeeze out excess moisture.

Combine tuna base

In a medium mixing bowl, add the drained, flaked tuna. Add mayonnaise, Greek yogurt (if using), and Dijon mustard. Mix gently with a fork to combine while keeping some tuna flakes intact for texture.

Add vegetables and seasoning

Fold the minced red onion, diced celery, and chopped parsley into the tuna mixture. Add lemon juice, salt, black pepper, and celery salt (if using). Stir until evenly distributed.

Add toasted almonds

Reserve about 2 tablespoons of the toasted almonds for garnish. Fold the remaining toasted almonds into the tuna mixture, stirring gently to combine. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Chill (optional). Cover the bowl and refrigerate the salad for 15–30 minutes to let flavors meld. This step is optional but recommended for best flavor.

Prepare serving bed. Arrange mixed salad greens or butter lettuce leaves on a serving platter or individual plates. If using cucumber or tomato, arrange slices around the greens.

Portion the salad. Spoon the tuna almond salad onto the bed of greens or fill lettuce leaves to make tuna wraps. Sprinkle the reserved chopped almonds over the top and crack a little extra black pepper over each portion.

Finish and serve. Add lemon wedges to the plate for squeezing just before eating. Serve immediately, or keep refrigerated for up to 2 days in an airtight container.