Calling all tuna lovers! Lunch is about to get kind of awesome with this tuna and sauerkraut salad recipe. (Bonus: you'll get a helping of delicious, natural probiotics in the sauerkraut.)
You know that jar of sauerkraut in the back of your fridge that you’ve been wanting to use but forgot all about? Go ahead and grab that out. 🙂 And if you don’t have any sauerkraut currently, this is one probiotic staple I highly recommend having on hand. Or if you're the adventurous type, you can make your own homemade sauerkraut. It's actually a lot easier than you might think!
If you're love the tuna and sauerkraut combo vibe, you can also try this satisfying tuna salad and sauerkraut sandwich.
So, really, you could add a spoonful of sauerkraut to a bowl of greens and veggies and it would be delicious. Almost like a natural, crunchy, sour dressing full of probiotic fabulous-ness.
But it you want to take it up a notch and add some great protein and probiotics to make it a meal, this tuna sauerkraut salad is the ticket. It’s super fast to make on a busy weekday, and you can make the tuna salad in advance for even easier meal prep.
I used the following ingredients for this recipe:
- yellow onion
- canned tuna
- sea salt and pepper
- salad greens
See recipe card below for exact quantities.
Pro tip: Most grocery stores readily stock fresh sauerkraut, but make sure it’s raw and says “live cultures” or similar. Real live sauerkraut will always be found in the refrigerated section. (Sauerkraut that’s at room temperature and contains vinegar as a preservative won’t contain any live probiotic cultures.)
To make this sauerkraut salad recipe, you'll make the tuna first and then assemble everything in a serving bowl. Also, go ahead and wash the salad greens if they aren't already washed, and set them aside.
Dice the red onion and celery and set aside, and then drain the tuna and flake it with a fork in a mixing bowl. Add the veggies to the bowl along with some mayonnaise and salt and pepper to taste. Mix it all together, and your tuna salad is done!
Now, assemble you serving bowls. Place some salad greens in each bowl and simply top with the tuna salad mixture as well as a heaping spoonful of sauerkraut.
Here are some ideas for ingredient substitutions:
- Tuna salad - substitute chicken salad, egg salad (or tofu salad), or any kind of bean mixture; hummus works well too!
- Sauerkraut - you could also use kimchi for a spicier salad, or any variety of sauerkraut or fermented veggies (like garlic kraut, beet kraut, or fermented carrots)
- Salad greens - feel free to use any variety of greens; a pre-washed bag or container of green or red leaf lettuce or spring greens saves time, or chop fresh Romaine hearts or any other lettuce you have on hand
I used the following equipment to make this recipe:
- cutting board
- chef's knife
- mixing bowl
The tuna salad will stay fresh for up to 5 days in an airtight container in the fridge. The full salad with sauerkraut is best assembled just before eating, or on the morning of.
🎉 Top tip
While this salad could definitely be a light lunch on it's own, it's even more awesome alongside some crusty bread or a cup of soup. One of my favorite combos is a pairing of this salad with some creamy carrot soup; SO good. 🙂
Salad with Tuna and Sauerkraut
- ¼ small onion any kind
- 2 medium stalks celery
- 5 ounces canned tuna I like Wild Planet's canned tuna which is lower in mercury
- 2 tablespoons mayonnaise
- sea salt to taste
- freshly ground black pepper to taste
- ⅓ cup sauerkraut or homemade sauerkraut (see notes)
- 4 cups salad greens any variety
- Prep: Wash the salad greens if necessary, and set aside. Wash and dice the onion and celery and place in a medium mixing bowl. Drain the tuna and add to the bowl, flaking it with a fork into small pieces.
- Mix: Add the mayonnaise, salt and pepper to the bowl and mix well to combine.
- Enjoy: Place an equal serving of salad greens, tuna salad and sauerkraut in each bowl. Serve immediately and enjoy!