My Dad used to make the BEST tuna pasta salad on the planet. It had tiny little circular pasta, fresh peas, lots of tuna and wayyy too much mayo. Truth be told, I loved it from the bottom of my heart.
Dad even made the salad for my high school graduation party and I couldn’t resist going back for serving after serving. It was a simple memory, but one that will stay with me forever.
Looking for more 30-minute meals?
Enter your email below to get my FREE e-book with our best 30-minute dinners straight to your inbox!
Now that quinoa has been on the scene for the past few years, I thought I’d introduce you to a new tuna salad that’s become a staple in my home: Green Goddess Tuna Quinoa Salad.
That’s right I’m turning you into a goddess.
The salad made with beautiful tri-colored quinoa, a mayo-free herby green goddess dressing, plenty of garden veggies and delicious flavor from Genova’s Yellowfin Tuna packed in olive oil.
If you haven’t had Genova Tuna yet, then it needs to be on your radar. It’s made with three ingredients: high-quality tuna, olive oil and salt. No fillers, just quality ingredients that shine through in both flavor and texture. And they have easy open cans too, which makes it even easier to whip open a can of tuna whenever you deem necessary.
This recipe is wonderful for making ahead of time, especially if you’re bringing it to lunch or a party. I hope you love it!
More healthy salad recipes to try:
Fiesta Mango Black Bean Quinoa Salad
Kale, Edamame & Quinoa Salad with Lemon Vinaigrette
Chicken Kale Waldorf Salad with Avocado & Goat Cheese
Famous Crunchy Cashew Thai Quinoa Salad
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Green Goddess Tuna Quinoa Salad
Ingredients
- 1 cup uncooked tri-colored quinoa
- ½ cup chopped red onion
- 1 cucumber, peeled and diced
- 1 cup grape tomatoes, quartered
- ⅔ cup thawed green peas
- 1 easy-open can of Genova Yellowfin Tuna in Olive Oil
- For the dressing:
- ½ avocado
- ½ cup nonfat plain greek yogurt
- ¼ cup cilantro
- ¼ cup chopped basil
- 1 lemon, juiced
- 1 clove garlic, peeled
- ¼ teaspoon salt
- Freshly ground black pepper
Instructions
- First cook the quinoa: Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil. Once water is boiling, reduce heat to low, cover and allow quinoa to cook for 15 minutes. After 15 minutes, fluff quinoa with a fork and transfer to a large bowl to allow to cool.
- Next make the dressing by adding avocado, greek yogurt, lemon juice, garlic, basil, cilantro and salt and pepper to a blender or food processor and process until smooth and creamy. Set aside.
- Add veggies to quinoa along with dressing, peas and flaked yellowfin tuna. Stir well, then taste and adjust seasonings as necessary, including adding more salt and pepper.
- Finish by garnishing with extra veggies, tomato and cilantro or basil.
Nutrition
This post is in partnership with Genova Seafood. All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible!
38 comments
I used to love tuna salad on my sandwiches for school lunches, oh how I miss those days! Love this updated and more nutritious version! Lunch would definitely feel gourmet with this recipe 🙂
Do you know what I love even more than all your delicious recipes…is that you prove you can do amazing things in a small kitchen. Loved seeing you in action in the video!-Laurel Bledsoe
Recently tuna salad made a comeback into my life. Never tried it with Greek Yogurt though! Ps love the story about you Dad <3 -Mere
i love green goddess dressing but i definitely don’t make it enough! this salad sounds delicious and hearty and so filling.
Please check your serving size. It makes no sense
Fixed! Sorry about that 🙂
I’m confused about the nutritional information chart? It says “Serves: 6 servings” then “Serving size: 4 servings” ~ I take that means the calories and fat/carb/protein info for 1 serving is those numbers divided by 4. Is that correct?
It’s 4 servings, all fixed! 🙂
Green goddess dressing is my favorite! I’ve never thought to put it in a tuna salad before, what a great idea!! And, dad memories are the best!
If i make it for dinner, can i take it for lunch the next day ? Does it remain fresh enough for next day ?
This looks so delish! Does this keep well in the fridge for the week?
Yep!
Please don’t eat or promote the sale of tuna. Not only is tuna extremely high in toxic mercury but it’s also on the brink of extinction: http://www.npr.org/sections/thesalt/2016/06/29/483835875/should-pacific-bluefin-tuna-be-listed-as-an-endangered-species
Without a world of varied species, humanity as we know it will end. A more sustainable option for those healthy fats (EPA and DHA) is through algae supplements or seaweed products. I have no relation to the seaweed industry. I’m simply a concerned reader trying to help spread the message in hopes that you might care.
[…] you Monique of Ambitious Kitchen for yet another amazing recipe! Of course as always, I modified the recipe to my bloaty needs aka […]
[…] (adsbygoogle = window.adsbygoogle || []).push({}); Pin it Green Goddess Tuna Quinoa Salad: http://www.ambitiouskitchen.com/2017/03/green-goddess-tuna-quinoa-salad-video/ Source: Ambitious […]
Should it be two cans of tuna? You show two in your video and when I look at the serving size and amount of protein I would assume it’s more than one can right?
It’s actually just one can! The tuna paired with the Greek yogurt and quinoa actually yield a ton of protein 🙂
Does the tuna have liquid in that needs to be drained?
Genova Tuna is packed in olive oil, and I typically drain it before using it!
[…] 5. @nutritious_navigation has lunch #goals with my Green Goddess Tuna Quinoa Salad […]
[…] 5. @nutritious_navigation has lunch #goals with my Green Goddess Tuna Quinoa Salad […]
[…] 12. Green Goddess Tuna Quinoa Salad […]
I am looking to meal prep this for a week. Would you see any difficulty with this recipe? Any issue with the dressing holding up ? Thanks!
This will be perfect for meal prep! The dressing should stay just fine 🙂
[…] 15. Green Goddess Tuna Quinoa Salad […]
[…] 6. Green Goddess Tuna Quinoa Salad […]
[…] 6. Green Goddess Tuna Quinoa Salad […]
[…] 6. Green Goddess Tuna Quinoa Salad […]
[…] 6. Green Goddess Tuna Quinoa Salad […]
Really yummy, and I appreciate the way the cucumber and onion break up the squishier texture of the quinoa/tuna/avocado. I usually omit the peas. Great for a mealprep lunch in summer.
Absolutely! Such a great lunch.
Best recipes always.Lots of vegan options.
Thanks so much! 🙂
Salad sounds delicious. I too have fond memories of the mayo based tune salad. I Still make it in the summer for bbq’s and picnics.
Hope you can try it soon!
I was looking for something to do with half a can of tuna and found this recipe – what a nice, refreshing salad! I’ve never had green goddess dressing before and really enjoyed the flavors. I made a half recipe since I only had half a can of tuna and I added a little olive oil since my tuna was canned in water. I added a bit more salt at the end and topped with cilantro, because cilantro = life! I can’t wait to see how the flavors meld together when I have the rest for leftovers tomorrow!
Sorry, I can’t find the actual recipes on your pages – – just a maze of distractions, no recipes.
Hi! If you click “jump to recipe” it will take you right to the recipe card at the bottom of the post. The rest of the blog posts are written to include special tips, ways you can customize the recipe, and answer any questions people may have.