Broccoli tuna salad is a fresh variation of a lunchtime favorite. It’s a simple blend of tuna, broccoli rice, mayonnaise, dijon mustard, green onions, and sunflower seeds. It’s a great way to sneak more greens into your tuna salad!
While a classic tuna salad is great, this version might be even better. It’s undeniably delicious, filled with crispy and creamy textures, along with bright flavors. It’s easy to make, and most importantly 100% pantry-friendly – just like a tuna salad should be.
But the best part? It’s got sneaky broccoli inside! You’ve seen me do this before, sneaking greens like spinach into tuna meatballs, or my chicken and rice, and of course I loaded greens into my green shakshuka. And because the broccoli rice is so small, most won’t even know it’s there! That makes it perfect for the kiddos.
Broccoli Tuna Salad Ingredients
Thanks to easy pantry staples, this tuna salad is a speedy recipe to make.
Canned Tuna: I love to use wild albacore tuna in water, but the choice is yours.
Broccoli Rice: The small size of broccoli rice is perfect for “hiding” in this recipe.
Mayonnaise: While you can use a store-bought version, my homemade mayonnaise is super easy to whip up with an immersion blender.
Dijon Mustard: A hint of spice complements the mayonnaise and tuna well.
Green Onion: Adds a crisp and refreshing flavor.
Sunflower Seeds: For little bits of crunchiness in every bite.
Herbs: I’m using chopped parsley, but feel free to use whichever herbs you like.
Find the complete recipe with measurements below
Let’s Make A Broccoli Tuna Salad
Make the broccoli rice. Place broccoli florets into a food processor and pulse until it becomes grainy like rice.
Mix it all together. In a large bowl, stir together the canned tuna, mayonnaise, green onion, sunflower seeds, herbs, salt, pepper, and 1 cup of broccoli rice.
Enjoy in various ways! While you can eat the salad straight out of the bowl, see below for more ways to enjoy it.
Ways To Serve Tuna Salad
Sometimes I like to eat it straight out of the bowl with a spoon when I’m in a hurry. But if you have a few extra minutes to spare, here’s a few creative ideas!
Add to a grain bowl. Layer a large spoonful of tuna salad onto a bed of quinoa and leafy greens. Then add some avocado slices and sliced red onions.
Make it a sandwich. Layer it in between sliced bread with spinach, sprouts, and cucumber slices.
Serve as an appetizer or snack. Slab it onto seed crackers for a quick and easy bite.
The Perfect Make-Ahead Recipe
The great thing about tuna salad is that it can last for 3-4 days in the fridge. Which makes it a wonderful meal prep option. Just make sure to not let it sit at room temperature for too long since it has fish and mayonnaise in it.
If You Have Leftover Broccoli Rice…
Don’t toss it away! With how light and mild it is, you can add it to just about any meal for an extra dose of greens.
Make a macro bowl with your choice of protein and roasted vegetables.
Toss into fried rice with diced up carrots, peas, green onions, and eggs.