Tuna Salad with Cranberries

Cranberry Tuna Salad and Sandwich

By Marie Powell

Yields: 4 servings

Prep Time: 10 minutes

Not using mayo in this cranberry tuna salad eliminates a lot of empty fat calories and makes it less messy and better suited to lunch box containers. Replacing it with olive oil maintains a nice texture with heart-healthy fats and omegas. This cranberry tuna salad is ideal for portioning on top of tossed salad for a low-carb lunch that packs in extra veggies! This recipe makes four servings, but you can easily double it for a larger crowd or to have leftovers for the rest of the week.


  • 12-oz. chunk light tuna, drained
  • 2 green onions, chopped
  • 3 tablespoons dried cranberries
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons olive oil
  • Salt and pepper to taste


  1. Combine all ingredients in a medium bowl and toss.
  2. Store refrigerated in an airtight container.
  3. This cranberry tuna salad tastes best when allowed to sit several hours or overnight so the cranberries soften and the spices blend.