I did not think apple belonged in tuna salad until Martha Stewart put it there. Her tuna salad recipe mixes oil-packed tuna with diced apple, fresh basil, celery, lemon juice, and just enough mayonnaise to hold it all together on toasted sourdough bread.
Ten minutes, no cooking, and the apple gives it a crunch and sweetness that regular tuna salad does not have. This is the recipe I reach for when the fridge is almost empty and I need a real lunch fast.
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Why There Is Apple In The Tuna Salad
The apple adds crunch and a little bit of sweetness that cuts through the saltiness of the tuna and the tang of the lemon. It does the same thing celery does but better, and together they give every bite two different textures.
I use Gala or Fuji because they are sweet and firm. Martha does not specify the type so I go with whatever is sitting on the counter.
Tuna Salad Ingredients
- 12 ounces good-quality tuna packed in oil, drained
- 2 stalks celery, thinly sliced
- 1 medium apple, diced small
- 3 tablespoons mayonnaise
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- 8 slices sourdough bread, toasted
How To Make Martha Stewart Tuna Salad
- Mix the salad: In a medium bowl, combine the drained tuna, celery, diced apple, basil, mayonnaise, and lemon juice. Stir until everything is evenly mixed but still has texture.
- Season: Add salt and pepper to taste. I usually add a little more lemon juice at this stage because the apple can mute the acidity.
- Build the sandwiches: Divide the tuna salad between four slices of toasted sourdough bread. Top with the remaining slices and cut in half.
Does Fresh Basil Make A Difference
It makes a huge difference and this is the ingredient that separates Martha’s tuna salad from every other recipe. Fresh basil adds a brightness that dried herbs cannot match and it pairs with the lemon in a way that makes the whole salad taste lighter.
I tried dried basil once and it tasted flat. Fresh parsley or dill work as substitutes but basil is really what makes this taste like Martha’s.
What I Eat This With
On toasted sourdough is the obvious answer and it is how Martha serves it. But I also scoop it straight from the bowl with crackers or stuff it into a potato salad lunch spread with pickles on the side.
A bowl of corn chowder or a simple cucumber salad rounds it out when I want more than just a sandwich. Leftover tuna salad makes a great melt with cheddar under the broiler the next day.
How Long Does It Keep
Three days in the fridge in a sealed container. The apple browns slightly but it does not affect the taste, just stir and add a squeeze of lemon to freshen it up.
Do not assemble the sandwiches ahead of time because the bread goes soggy. Keep the salad and the bread separate and build right before eating.
FAQs
- Can I use tuna packed in water? Yes but add a drizzle of olive oil to the salad so it does not taste dry. Oil-packed tuna has more flavour on its own.
- Do I have to peel the apple? I never do. The skin adds colour and a little extra crunch. Just dice it small so the pieces mix in evenly.
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Nutrition Facts
(1 serving, serves 4)
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 480mg
- Total Carbohydrates: 34g
- Protein: 24g
Martha Stewart Tuna Salad Recipe
Description
I did not think apple belonged in tuna salad until Martha Stewart put it there. Her tuna salad recipe mixes oil-packed tuna with diced apple, fresh basil, celery, lemon juice, and just enough mayonnaise to hold it all together on toasted sourdough bread.
Ten minutes, no cooking, and the apple gives it a crunch and sweetness that regular tuna salad does not have. This is the recipe I reach for when the fridge is almost empty and I need a real lunch fast.
Ingredients
Instructions
- Mix the salad: In a medium bowl, combine the drained tuna, celery, diced apple, basil, mayonnaise, and lemon juice. Stir until everything is evenly mixed but still has texture.
- Season: Add salt and pepper to taste. Add a little more lemon juice if the apple is muting the acidity.
- Build the sandwiches: Divide the tuna salad between four slices of toasted sourdough bread. Top with the remaining slices and cut in half.
Notes
- Use oil-packed tuna: It has more flavour than water-packed and you need less mayo because the oil keeps the salad moist.
- Fresh basil is key: This is what makes Martha’s version different. Dried basil does not come close to the same brightness.
- Dice the apple small: You want apple in every bite, not big chunks that overpower the tuna.