Summer Tuna Salad

6 Reviews
  • Prep 30 m
  • Cook m
  • Total 30 m
Servings: 6


  • ½ cup sliced celery
  • ½ cup Grimmway® shredded carrots
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • 1 bag (10 ounces) Fresh Express® Hearts of Romaine
  • 1 English cucumber chopped, peeled
  • 2 cans (6 ounces each) Albacore tuna drained, flaked
  • 2½ tablespoons freshly chopped dill
  • 1 cup cooked bay shrimp or cooked, diced chicken breast
  • sugar snap peas stems removed
  • diced red onion


  1. 1. In a small bowl, mix the dressing together with the dill until well blended. In a large bowl, combine all the lettuce, tuna, cucumber, carrots, celery, apple, and onion, with the dressing and toss until evenly coated. Serve garnished with the snap peas.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Summer Tuna Salad is rated 4.7 out of 5 by 6.
Rated 5 out of 5 by from Good Alternative So you use Hidden Valley in place of mayo. This was an unexpected good alternative. My grandaughter takes her lunch to school and I am a tad bit afraid of her taking tuna salad, even though she uses a thermal bag and a frozen "keeper". With Hidden Valley I don't have to worry ! Plus it really does give the salad a different but yummy taste.
Date published: 2014-04-22
Rated 4 out of 5 by from Lovely Crunch I think this is a good salad for school lunches, as well as a light lunch cup with crackers.
Date published: 2014-04-19
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