If you’ve ever been to Whole Foods and had their cranberry tuna salad, you know how addicting it is! If you’ve never had it and you think it sounds weird to put cranberries in tuna salad, you HAVE to try it! It’s a really simple recipe with only a few ingredients but it’s just perfection.
My sister introduced me to the Whole Foods cranberry tuna salad and I’ve been obsessed with it ever since. The only problem is that our closest Whole Foods is about 30 minutes away so I don’t go there as often as I’d like. That’s why I decided to try to create this copy cat recipe at home. (It’s also much cheaper…shhhh!)
It’s a dump and go recipe with minimal prep (just cutting some onions) and it keeps in the fridge for a week. This recipe is great for making a big batch to use during the week for snacks and sandwiches.
I always use Bumble Bee solid white albacore in the gold can. I have no affiliation with them but it’s just great tuna. It’s not mushy or slimy and it’s big chunks instead of tiny flakes. You can use your favorite kind of tuna but I definitely recommend this one!
If you’re looking for another tasty tuna recipe that is also one of my favorite ways to use up tuna, make sure you try these TUNA CAKES! They taste similar to a crab cake but they’re made with tuna so they’re obviously less expensive and can be made into small patties for appetizers or bigger ones for a full meal!
Whole Foods Cranberry Tuna Salad
- 2 cans of solid white tuna in water (5 ounce cans)
- 1/4 cup mayonaise
- 1/4 cup finely chopped red onion
- 1 tablespoon lemon juice
- 1/2 cup dried cranberries
- 1/4 teaspoon salt
- Open the cans of tuna and drain and discard the water.
- Add the tuna and all other ingredients to a bowl and mix to combine. I use a fork so I can flake up the tuna into smaller bits.
- Serve with crackers, on a sandwich, or refrigerate for 1 week.