Tuna salad: the perfect, foolproof recipe from a single can

This bright, fast tuna-and-couscous salad is perfect when you want something fresh, portable and ready in no time. Using a can of tuna as the protein keeps costs low and prep simple. The salad holds up well for picnics and meal prep, and the lemon-balsamic dressing ties the flavors together.

Ingredients for 4 servings — tuna couscous salad and dressing

• Salad:

  • 1 can tuna in water, drained
  • 200 g couscous (medium grain)
  • 1 block feta cheese, cubed
  • 4 spring onions, sliced
  • A handful of arugula (rocket)
  • 1 cucumber, diced
  • Several sprigs fresh cilantro, chopped

• Dressing:

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and black pepper to taste

Step-by-step assembly — ready in about 15 minutes

1. Place the couscous in a large bowl. Pour boiling water over it, using roughly twice the volume of couscous.
2. Cover the bowl and let the couscous absorb the water for about 5 minutes.
3. Fluff the grains with a fork so they separate and cool slightly.
4. While the couscous rests, dice the cucumber and cube the feta.
5. Slice the spring onions and finely chop the cilantro.
6. Drain the canned tuna and break it into flakes with a fork.
7. In a small bowl, whisk together the olive oil, lemon juice, balsamic, Dijon and honey.
8. Add salt and pepper, then whisk until the dressing is smooth and slightly thickened.
9. Combine the couscous, tuna, cucumber, spring onions, arugula and cilantro in a large mixing bowl.
10. Pour the dressing over the salad and toss gently to coat every ingredient.
11. Top the salad with the cubed feta. Serve immediately or chill for a few hours before packing for a picnic.

Storage and picnic tips

• Keep the dressing separate if you plan to eat the salad later. Toss just before serving.
• Store in an airtight container in the fridge for up to 2 days.
• Pack feta in a small container if you want to add it fresh at the last minute.
• Use ice packs to keep the salad cool during transport.

Easy variations to change the flavor

• Swap feta for goat cheese or cubed mozzarella.
• Add cherry tomatoes, olives or canned chickpeas for extra texture.
• Replace cilantro with parsley or mint for a different herbal note.
• Stir in a pinch of chili flakes or smoked paprika for heat.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.