Tuna Salad Bowls
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Canned tuna is all dressed up in this delicious, fresh, and light tuna salad bowl recipe. Wrapped up in panko and browned until golden, the tuna balls are perfect to sink your teeth into – they’re crisp on the outside, yet juicy and tender inside. Lay them on a bed of salad and top it off with a simple remoulade salad dressing. It’s perfect for work lunches, meal prep, or a delicious dinner.
These tuna salad bowls are one of my favorite ways to turn a few pantry staples into a meal that feels fresh and satisfying. The real star is the crispy tuna cakes, which are golden on the outside, tender in the middle, and packed with flavor.
A little mayonnaise in the tuna mixture helps keep the cakes moist, while panko breadcrumbs create a wonderfully crisp exterior. They’re the kind of thing that’s hard not to snack on straight from the pan, which is why I often make a double batch.
Paired with crisp vegetables and your favorite salad ingredients, these bowls make an easy fish dinner that feels a little more exciting than the usual salad. They’re simple, versatile, and a great way to make canned tuna feel special.
What else can I add to this tuna salad bowl
This tuna salad recipe tastes divine and light, just as it is! However, it’s also versatile and easily customizable according to your tastes or what is left in the fridge. Feel free to add any additional ingredients you’d like. Here are our top picks:
- Vegetables: Avocado, cucumber, pickles, carrot, sliced red onion, or celery.
- Fresh herbs: Dill, cilantro, or parsley make for a fresh herbaceous note.
- Toppings: Sprinkle some feta cheese, capers, slices of jalapeños or olives, or sesame seeds on top. Or serve with a lemon slice.
- Dressing: Make the remoulade with homemade mayo, add a kimchi mayo, heat it up with a drizzle of sriracha, or add a squeeze of lemon juice.
- Base: Quinoa, roasted chickpeas, cauliflower rice, or brown rice.
Tuna Balls Salad Bowls Recipe
Ingredients
Tuna Balls
Easy Remoulade
- ¼ cup mayonnaise
- 1 teaspoon EACH: dijon mustard, ketchup, white vinegar, hot sauce, and prepared horseradish
- ¼ teaspoon EACH: garlic and onion powder
Salad
- Lettuce, tomatoes, and any other veggies you love
Instructions
- Add all of the tuna ball ingredients to a medium sized bowl EXCEPT add only ¼ cup of the panko. Mix together well. Add the remaining ¼ cup of panko to a small bowl.2 cans tuna, 3 tablespoons finely minced green onion, ¼ cup real mayonnaise, 1 large egg, ¼ teaspoon EACH: paprika, thyme, oregano, cayenne, and black pepper, 1 clove garlic, Sea salt, ½ cup panko
- Roll the tuna into 10-12 balls then roll each ball in panko and place them on a plate. Refrigerate for 30 minutes.
- While the tuna is setting in the fridge, make the remoulade by mixing the ingredients together in a small bowl.¼ cup mayonnaise, 1 teaspoon EACH: dijon mustard, ketchup, white vinegar, hot sauce, and prepared horseradish, ¼ teaspoon EACH: garlic and onion powder
- Heat a small splash of oil in a non-stick frying pan over medium-high heat. Add the tuna balls, working in batches if needed so they aren’t crowded. Pan-fry, turning frequently, until they are crispy all around.
- Toss the lettuce with half of the remoulade and top with tomatoes and tuna balls. Serve the remaining remoulade on the side for dipping.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
