Harvest Tuna Salad
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5 from 2 votes

Harvest Tuna Salad

Don't let the name fool you. The light and crisp flavors and textures of this Harvest Tuna Salad make it a delicious choice any time of the year.
Prep Time10 mins
Cook Time5 mins
Total Time30 mins
Servings: 4 servings
Calories: 219kcal


  • 3 Tbsp. pecan halves (for nutritional information below, I used 20g of pecans)
  • 2 cans (6oz each) solid white albacore tuna (drained)
  • 1/4 cup+1 Tbsp. Low-fat mayonnaise
  • 1/4 cup blended lactose-free cottage cheese (see post here for how to blend cottage cheese
  • 1/2 tsp. salt
  • 1/4 tsp. ground cardamom (use a scarce 1/4 tsp. You basically want in between 1/8 tsp. and 1/4 tsp. Cardamom has a pretty strong flavor, so you don't want to overdo it)
  • 1+1/2 Tbsp. fresh chives (chopped)
  • 1/4 cup dried cranberries (For IBS/Low FODMAP eating, you must not use more than 48g)
  • 1 cup (150g) red seedless grapes (rinsed and quartered/halved, depending on size of the grapes)


  • Preheat oven to 350 degrees F. Line a small baking sheet with foil and grease lightly with non-stick cooking spray. Spread the pecans out on the pan in a single layer and bake in the preheated oven for ~5 minutes, until toasted and fragrant. Once done, remove from oven immediately.
    Note: Watch the pecans closely, as they scorch very easily. As soon as you smell them, they're probably done.
  • Place the tuna in a small mixing bowl and break up with a fork. Then, add in all other ingredients and mix to thoroughly combine.
  • Allow this tuna salad to sit overnight to allow the flavors to blend before serving/eating. If you don't, and instead eat it the first day, it will taste bland.
  • Salad will keep in an airtight container in the refrigerator for up to 5 days.


**For Low FODMAP/IBS eating, you must strictly adhere to the quantities used and the serving size.**
*Information above is based on the specific brands/types of ingredients I used. Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*


Calories: 219kcal | Carbohydrates: 23g | Protein: 21g | Fat: 6g | Saturated Fat: 0g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 636mg | Potassium: 170mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3% | Vitamin C: 13% | Calcium: 3% | Iron: 7%