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 what salad dreams are made of – it’s simple and easy, and will have you counting down until lunch or dinner time. The tuna balls are the star of the show here – you’ll want to make double so you can enjoy them for longer! The tuna mixture is made with flavorful and moist ingredients, providing a tender inside wrapped up in a crispy crumb.
Ingredients needed
These tuna salad bowls are made with simple ingredients. This is what you’ll need:
- Tuna : Canned tuna shines in this fresh and delicious salad bowl.
- Green onions : Finely minced green onions bring freshness.
- Mayonnaise : Use some in the tuna balls, and some in the remoulade.
- Egg : Binds the tuna balls together.
- Panko : Creates the crunchy exterior.
- Garlic : Adds savory depth.
- From the spice rack: Sea salt, paprika, thyme, oregano, cayenne, and black pepper.
- Oil : To crisp up the tuna balls
- Easy remoulade: Along with the mayonnaise, mix in some dijon mustard, ketchup, vinegar, hot sauce, prepared horseradish, garlic, and onion powder.
- Salad : Toss together some lettuce, tomatoes, and any other veggies you love.
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.
Do I need to make the remoulade?
We love this sauce in the tuna salad bowls, but you can use a store-bought dressing that you love instead.
Can I make this with canned salmon?
Yes, canned salmon works great in this recipe.
How do I store leftover tuna salad bowls?
Any leftovers can be stored in your fridge for up to 3 days. You can keep the tuna balls and salad separate. If you’d like to eat the tuna balls warm, reheat them in your oven.
What kind of lettuce is best for the salad?
The remoulade goes best with crunchy lettuce like romaine, bib, or even iceberg lettuce.
Tuna Balls Salad Bowls Recipe
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Ingredients
Tuna Balls
- ▢ 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 (minced)
- ▢ Sea salt (to taste)
- ▢ ½ cup panko (gluten-free if needed)
- ▢ Oil (for cooking)
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 .
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Tuna Balls Salad Bowls Recipe
Ingredients
Tuna Balls
- 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 , minced
- Sea salt , to taste
- ½ cup panko , gluten-free if needed
- Oil , for cooking
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.
