14 Easy Tuna Salad Recipes You’ve Never Tried

Incorporating couscous into the tuna salad makes it a full meal (with nary a slice of bread in sight). Plus, we love the spicy kick from the pepperoncinis.

Zesty honey mustard and crunchy apples are the stars of the show here. We’re officially enlisting Coterie member Monique Volz to pack our lunches for the rest of the week.

Mayo-haters, unite. This salad is chock-full of Mediterranean flavors with none of the gloppy white stuff in sight.

A super-sophisticated take on the diner classic, from Coterie member Gaby Dalkin. A tip from her: high-quality canned tuna makes all the difference.

The addition of miso adds an incredible salty, umami flavor. Scoop it onto crispy seaweed sheets instead of bread or crackers for the low-carb snack of your dreams.

This hearty sandwich is packed with layers of our favorite Mediterranean flavors—briny olives, sun-dried tomatoes, crunchy veggies and feta cheese—and ends up so tall that we’re not entirely sure how to bite into it. (But we’re willing to take one for the team and try.)

We never knew that vegan tuna salad was even possible. But thanks to walnuts, olives, nutritional yeast, seaweed and the magical powers of Coterie member Phoebe Lapine, we’re officially on board.

If guacamole and tuna salad (aka two of our favorite things) had a baby, it would be this protein-packed summery dish. Serve it in a lettuce cup to keep it extra healthy.

Feel free to swap in any of your favorite veggies (though we highly recommend the flavor-packed artichokes). Just don’t skimp on the tangy red wine vinaigrette, which ties everything together.

We think of this as a slaw and tuna salad hybrid. In other words, it’s the stuff picnic dreams are made of.

Turns out, tuna and avocado are a match made in heaven. Add some chickpeas for extra protein, and stuff it all in little avocado boats for the world’s cutest lunch.

We always have the ingredients for this simple meal in our pantry. (Thanks for making our Tuesday nights easier, Coterie member Liz Falcigno.)

This might look like an ordinary tuna melt. But add in capers, lemon and oregano and it’s a whole new ballgame.

This crunchy, jalapeño-and-cilantro tuna salad is great in a sandwich or on its own. (But we admit that we especially love it in a tortilla for a totally different spin on fish tacos.)