Do yourself a favor this week: make a batch of Whole30-approved homemade mayonnaise and use it to prepare this flavorful Curried Tuna Salad. The homemade mayo lifts this simple dish to another level — it’s creamy, light in texture, and complements the curry and grapes perfectly. 
Homemade mayonnaise has become my latest kitchen obsession. If you tried a Whole30 challenge without it, try again with a jar in the fridge — you’ll notice an immediate difference. Homemade mayo has a softer, more luxurious mouthfeel than most store-bought options and brings a fresh, rich base to salads like this Curried Tuna Salad. The mayonnaise helps balance the curry powder, bright lemon juice, and juicy grapes for a well-rounded lunch or snack option.
This Curried Tuna Salad is an excellent grab-and-go lunch, a satisfying meal prep option, or a quick, high-protein snack when you need something substantial. It’s simple to prepare, requires minimal ingredients, and stores well in the refrigerator. Serve it over a bed of baby spinach or a mixed green salad for a low-carb lunch, or spoon it onto slices of cucumber, endive leaves, or a gluten-free wrap for variety.
Enjoy this Curried Tuna Salad as a make-ahead lunch or a quick dinner—perfect for busy weekdays, Whole30 plans, or anyone who loves an easy, flavorful tuna salad.
Curried Tuna Salad
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Ingredients
- 2 5-oz cans albacore tuna in water, drained (no salt added)
- 1 tbsp. olive oil
- 1/4 cup loosely chopped green onion, white and green parts
- 1/2 cup red seedless grapes, halved
- 2 tbsp. Whole30-approved mayonnaise (homemade or a compliant store-bought brand)
- 1 tsp. curry powder
- 1/2 tsp. kosher salt, or to taste
- 1/4 tsp. black pepper
- Juice of 1/2 lemon
- 1/4 tsp. minced garlic
Instructions
- Combine the drained tuna, olive oil, chopped green onion, halved grapes, mayonnaise, curry powder, kosher salt, black pepper, lemon juice, and minced garlic in a large bowl. Use a fork to gently stir and combine until the mixture is just blended. Take care not to overwork the tuna; you want a chunky, textured salad rather than a completely mashed mixture.
- Serve the curried tuna salad over a bed of fresh baby spinach or mixed greens. Drizzle with a little extra olive oil and squeeze additional lemon juice if desired. Adjust salt and pepper to taste before serving.
Notes
You can store this Curried Tuna Salad in an airtight container in the refrigerator for up to a week. The flavors often meld and improve after a day, making this a great option for meal prep. If the salad seems a little dry after sitting, stir in a splash of lemon juice or a teaspoon of olive oil before serving to refresh the texture and brightness.
Serving suggestions: Scoop onto cucumber rounds, stuff into avocado halves, enjoy on top of a green salad, or use it as a filling for lettuce wraps. For a low-carb, Whole30-friendly lunch, pair it with fresh vegetables and extra greens. This recipe is naturally high in protein and pairs well with crisp, mild vegetables and a bright citrus finish.
Variations: For a slightly sweeter contrast, try diced apple instead of or in addition to grapes. Add chopped celery or toasted nuts for extra crunch if desired. To increase heat, add a pinch of cayenne or a bit of diced jalapeño to the mixture.
Nutrition information is calculated automatically and should be used only as an approximation. This recipe provides a balanced portion of protein and healthy fats when prepared with Whole30-compliant mayonnaise and fresh produce.
Additional Info
Alex Snodgrass
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