Creamy Tuna Salad with Grapes
Growing up, I never imagined putting grapes in tuna salad. But once I tried it—game over! The juicy burst of sweetness from the grapes is the perfect contrast to the creamy tuna. It’s a combo that’s fresh and shockingly good.
And here’s a bonus: those juicy purple grapes aren’t just for flavor. They contain an impressive antioxidant called resveratrol, which has been linked to heart health, brain protection, and even longevity. So while you’re enjoying every bite, know that your body’s getting some major perks, too!
Fresh, fast, and full of flavor: why this tuna salad is a keeper
- Sweet meets savory: Grapes add a juicy burst that balances the creamy tuna just right.
- Meal prep magic: Whip up a batch and enjoy leftovers the next day.
- Light but luscious: It’s creamy and craveable without being heavy.
This recipe makes a big, ultra-satisfying portion—perfect if you’re super hungry or looking for a protein-packed lunch to power you through the day. That said, if your appetite is on the lighter side, it can easily be split into two portions or served with a side salad for a complete meal. Because most people split this recipe into two servings, I provided nutrition for 2 servings.
Whether you spoon it onto a toasted English muffin, wrap it in lettuce leaves, or pile it into a pita, this tuna salad brings crunch and creaminess in every mouthful.
If this combo hits the spot, I’ve got a few more lunch favorites you’ll love. Check out my Tarragon Chicken Salad for a herby, elevated twist on the classic, my Wild Salmon and Chickpea Salad when you want something fresh and protein-packed, and my Bell Pepper Tuna Melts—a creative, low-carb way to get that warm, cheesy comfort without the bread.
All three are easy to make, big on nutrition, and totally Joy-ified!
Try my Creamy & Crunchy Chicken Salad next!
Creamy Tuna Salad with Grapes
Ingredients
- 1 (5-ounce) can light tuna in water, drained
- 3 to 4 tablespoons light mayonnaise
- ½ cup sliced purple grapes, or green, if preferred
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced celery
- ½ to 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 to 2 tablespoons chopped fresh herbs like parsley, chives, or dill, optional
- 1 whole grain English muffin, toasted, optional
Instructions
- In a medium bowl, combine the tuna, mayonnaise, grapes, onion, celery, lemon juice, Dijon mustard, garlic powder, and optional herbs. Mix everything together until well combined.
- Season with salt and pepper to taste. Adjust lemon or mustard depending on your flavor preferences.
- Pile the tuna salad onto both halves of a toasted English muffin, or enjoy it however you like (see variations below).
- Sprinkle with extra fresh herbs if you’d like a pop of color and flavor. Dig in!
Notes
Store any leftovers in an airtight container in the fridge for up to 2 days. The grapes may release a bit of moisture, so give the salad a quick stir before serving again. Serving suggestions & variations:
• Lettuce cups: Spoon the salad into large romaine or butter lettuce leaves for a fresh, low-carb option.
• Cracker stackers: Serve with whole grain or seed crackers for a crunchy snack or light lunch.
• Wrap it up: Roll it in a whole grain wrap with spinach leaves for a grab-and-go meal.
• Over Greens: Turn it into a tuna salad bowl by spooning it over mixed greens with sliced avocado and cucumber.
• Add a Crunchy Topping: Sprinkle on some slivered almonds or chopped walnuts or pecans for extra texture. Mayo swaps:
You can swap the mayo for plain Greek yogurt to lighten things up and boost protein. In our house, we taste-tested both versions—and while the Greek yogurt held its own, everyone gravitated toward the classic mayo version for its rich, nostalgic flavor. If you go the yogurt route, you may want to bump up the seasoning a bit—add extra salt, pepper, lemon juice, or Dijon until the flavor sings. Another option: go halfsies! Try using half mayo and half yogurt for a nice balance of creaminess and tang. Nutrition infomation:
Nutrition info is for half the salad (~½ cup). If you’re serving it on an English muffin, add about 130 calories.
What is next to the picture of this tuna/grape salad ?
Hi Josie! Doesn’t this tuna salad look absolutely delectable? The recipe image features seed crackers from a local store. They’re such a great way to enjoy the tuna, plus they add a nice crunch. We hope you’ll try out this recipe and let us know what you think! — Eliza (Team Joy)
I did try this salad, Delious. Never would think using canned tuna with grapes.
Josie, I’m so glad you gave it a try! The tuna–grape combo is a little unexpected, but so tasty. Thanks for giving it a shot and sharing your kind words!
Delicious. I used solid white albacore tuna in the recipe. There was not a fishy flavor so the tuna paired perfectly with the grapes. I will definitely make it again.
So happy you enjoyed this tuna salad, Helen!
Excellent Joy! Used 50% mayo, and 50% yogurt. Nice touch with the Dijon mustard! It’s definitely a repeater 🙂
Yay, so thrilled you enjoyed this tuna salad rendition, Cecilie!!
I am certain this will frequently be in my lunch.
Hi Karen,
We LOVE to hear this kind of feedback! This creamy tuna salad with the sweet grapes is certainly on rotation for us too! It’s so easy to make and versatile. Since you love this recipe, you may also enjoy Joy’s new Creamy Egg Salad. Let us know! — Eliza (Team Joy)
The combination of ingredients is very tasty, especially with the addition of the grapes! We ate it on a split English muffin and it was delicious!
Hi Betty! I’m so glad you enjoyed the flavor combo, and serving it on a split English muffin is my fave way to enjoy it, too!!
I LOVE THIS RECIPE BECAUSE I LOVE SALAD. THANKS FOR SHARING SEEMS LIKE A HEALTHY OPTION.
So glad you love this tuna salad recipe, Adamma! It’s healthy AND delicious. Enjoy!! — Eliza (Team Joy)