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Posted by on Nov 3, 2014 in Entrees, RECIPES, Uncategorized

Autumn Tuna Salad

Autumn Tuna Salad


I am consuming endless amounts of fall foods. I cannot get enough apples, pumpkin, squash, and EVERYTHING else fall related! Anyone else with me??

This recipe is actually a lot less fall-y than most of the other foods I’ve been making and eating. I don’t eat much seafood anymore, but I was craving tuna salad. And I sure am glad I made it!

Autumn Tuna Salad Salad

Most chicken salad and tuna salad are high in saturated fat (bad fat) from the mayonnaise that is typically used. To get the creaminess without the unsaturated fat, I used mashed avocado and Veganaise, a vegan mayonnaise substitute made from soybean oil.


Autumn Tuna Salad
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 1-2
  • 1 can 5 oz. Tuna in Water (I use wild caught)
  • ½ Avocado
  • 3-4 Tablespoons Veganaise or Mayo
  • ½ Cup Dried Cranberries
  • ¾ Cup Chopped Walnut Pieces
  • 1 Stalk Celery, chopped
  • Salt & Pepper, to taste
  1. Drain excess liquid from tuna can. Combine and mash together Avocado & Veganaise/Mayo. Add Tuna.
  2. Mix in remaining ingredients (Cranberries, Walnuts, Celery, S&P)
  3. Enjoy!
Nutrition Information
Serving size: 1-2


What fall foods have you been enjoying?




  1. Teresa,

    This blog is AMAZING! The posts are so genuine and research/try and true tested! I am excited for you — this is such a great idea! Hope all is well and I definitely will be following you in this blog!



    • Thank you so much, Shea!! I’m glad you like it! Hope you are doing so well!

  2. Teresa, I have seriously been making this tuna salad recipe everyday for lunch, since I’ve read it.

    I am obsessed!!

    XO Cait

    • Cait! That makes me so unbelievably happy!! Thank you for letting me know! 🙂 I hope you are doing well!!


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