Tuna and Tomato Salad with Sunflower Seeds

Tuna and Tomato Salad with Sunflower Seeds is a favorite salad that I’d happily eat for lunch most any time of year. 

Tuna and Tomato Salad with Sunflower Seeds found on KalynsKitchen.com

Since everyone is on a diet in January, it seemed like a good time for me to update this favorite lunch salad of mine, which was lounging around in the recipe archives without a single photo. I’ve made it plenty of times through the years, even improving on the original recipe a bit, and finally got around to snapping a few pictures!

As I made this I thought about the name of the salad, realizing that when it comes out of a can I used to call it “tuna fish” but now I call it “canned tuna.”  For this salad I use my favorite tuna packed in olive oil, Cherubs salad tomatoes from Costco, and dry-roasted sunflower seeds, and it’s something I’d happily eat for lunch most any day.

Tuna and Tomato Salad with Sunflower Seeds found on KalynsKitchen.com

How to Make Tuna and Tomato Salad with Sunflower Seeds

(Scroll down for complete recipe with nutritional information.)

  1. No matter what kind of tuna you use, make sure it’s well drained before you mix it with the other ingredients.
  2. I prefer Romaine lettuce for this, torn apart and washed in a salad spinner (affiliate link).
  3. I just cut the tomatoes in half, but you can cut them smaller if you prefer.
  4. Through the years I’ve decided that some chopped capers and thinly sliced green onions are a great addition to the tuna mixture.
  5. Mix together Ranch Dressing and your favorite vinaigrette to make the dressing.
  6. After the tuna has drained, mix it with 3 T of the dressing, chopped capers, and sliced green onion.
  7. Toss the lettuce with enough dressing to moisten it, then toss with the tuna mixture.
  8. Put the salad in a serving bowl and top with tomatoes and sunflower seeds.
  9. Serve with more sunflower seeds to add at the table if you’re a big sunflower seed fan like me!

More Tasty Recipes with Tuna:

My Favorite Low-Carb Recipes with Tuna 
Tuna Salad Lettuce Wraps 
Garden Cucumber Salad with Tuna and Sweet Basil 
White Bean Salad with Tuna and Parsley 
Spicy Tuna and Avocado Ceviche from The Perfect Pantry
Herbed Tuna Salad with Feta and Pine Nuts from Pinch My Salt
Italian Marrow Beans with Tuna Salad from The Kitchn

Tuna and Tomato Salad with Sunflower Seeds found on KalynsKitchen.com

Tuna and Tomato Salad with Sunflower Seeds

Yield 4 servings
Prep Time 25 minutes
Total Time 25 minutes

Tuna and Tomato Salad with Sunflower Seeds is a favorite salad that I've been making for years and years!

Ingredients

Ingredients

  • one 5 oz. can tuna, drained very well (see notes)
  • 8 cups romaine lettuce (see notes)
  • 1/2 cup cherry tomato halves
  • 1 T capers, chopped
  • 2 T thinly sliced green onions
  • 1/2 cup sunflower seeds

Dressing Ingredients

  • 1/4 cup your favorite Ranch dressing
  • 1/4 cup your favorite Vinaigrette dressing

Instructions

  1. Put the tuna in a small strainer and let it drain well while you prep the other ingredients.
  2. Tear lettuce, wash well in salad spinner and spin until dry (or dry with paper towels if you don’t have a salad spinner).
  3. Cut the tomatoes, chop capers, and thinly slice green onions.
  4. Mix ranch and vinaigrette dressing.
  5. Put the drained tuna into a small bowl, and mix about 3 tablespoons of the dressing into the tuna, then mix in capers and green onions.
  6. Put the washed and dried lettuce into a large salad bowl and toss with enough dressing to moisten the lettuce.  (You may not need all the dressing.)
  7. Add tuna mixture and toss with the lettuce.
  8. Add tomatoes and sunflower seeds to the top of the salad and serve.

Notes

I would greatly prefer Genova Tuna Packed in Olive Oil (affiliate link) for this salad. You'll need 1-2 heads of Romaine lettuce.

If you’re making this to take for lunches, mix the tuna, dressing, capers, and green onions and keep the mixture in the fridge.  Don’t toss the rest of the salad together until right before you eat it. The tuna mixture will stay good in the fridge for close to a week.

Recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 253Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 19mgSodium: 1435mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.

Find More Recipes Like This One:
Use Salad Recipes to find more low-carb salad ideas like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Tuna and Tomato Salad with Sunflower Seeds found on KalynsKitchen.com