Canned Tuna and Celery Couscous Salad

Name: Canned Tuna and Celery Couscous Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (240 g) couscous; 1½ cups (360 ml) boiling water; ½ teaspoon (3 g) kosher salt; 12 oz (340 g) canned tuna in water, drained, drained and flaked; 2 stalks (150 g) celery stalks, finely diced; ¼ medium (40 g) red onion, finely diced; ½ cup (120 ml) mayonnaise; 3 tablespoons (45 ml) fresh lemon juice; 1 teaspoon (5 g) Dijon mustard; to taste black pepper; 2 tablespoons (8 g) fresh dill, finely chopped (optional); 1 cup (150 g) cherry tomatoes, halved (optional)

From the MyKitchenBank Kitchen

A light, refreshing salad combining fluffy couscous, flaked canned tuna, crisp celery, and red onion dressed with a tangy lemon-mayo dressing. Ready in minutes with no cooking required beyond hydrating the couscous—perfect for lunch, picnics, or a quick side dish.

Prep: 10 min
Cook: —
Wait: 15 min
Total: 25 min
Makes: 4 servings (about 1½ cups per serving)

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Steps

Before you start

Have boiling water ready for the couscous
Drain the canned tuna thoroughly
Gather all vegetables and seasonings

1
Hydrate the couscous
- Place the dry couscous in a medium bowl with ½ teaspoon kosher salt.
- Pour 1½ cups boiling water over it, stir once, and cover the bowl tightly with a plate or plastic wrap.
- Let sit for 10–12 minutes until the couscous is tender and all the liquid is absorbed.
- Fluff with a fork, breaking up any clumps, and set aside to cool slightly.
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Ready when: Couscous is tender, fluffy, and light; no liquid remains in the bowl
Tip: Don't skip the fluffing step—it prevents clumping and keeps the salad light and airy.
2
Prepare the dressing
- While the couscous rests, whisk together the mayonnaise, fresh lemon juice, and Dijon mustard in a small bowl until smooth.
- Season with freshly ground black pepper to taste.
- The dressing should be tangy and creamy.
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Ready when: Dressing is smooth, homogeneous, and pourable
Tip: Taste the dressing as you add pepper—you can always add more, but you can't take it out.
3
Prepare the vegetables
- Dice the celery stalks into ¼-inch pieces to ensure they stay crisp and blend well with the couscous.
- Finely dice the red onion.
- If using fresh dill and cherry tomatoes, chop the dill and halve the tomatoes.
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Ready when: All vegetables are uniformly chopped and ready to combine
Tip: Cut the celery smaller than usual—it holds its crunch better and distributes flavor more evenly throughout the salad.
4
Combine everything
- Transfer the cooled couscous to a large serving bowl.
- Add the flaked and drained canned tuna, diced celery, red onion, and fresh dill (if using).
- Pour the lemon-mayo dressing over the mixture and gently toss until everything is evenly coated and combined.
- If using cherry tomatoes, fold them in gently at the end to prevent them from breaking down.
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Ready when: All ingredients are evenly distributed and coated with dressing; no dry couscous remains
Tip: Toss gently to avoid breaking up the tuna flakes into small pieces—you want distinct flakes for texture.
5
Season and serve
- Taste the salad and adjust seasoning with extra lemon juice or black pepper if needed.
- Serve immediately while the couscous is still warm and the celery is crisp, or chill for up to 2 hours before serving.
- If serving cold, give it a gentle stir and add a squeeze of fresh lemon juice just before serving to brighten the flavors.
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Ready when: Flavors are balanced; salad is ready to eat
Tip: Serve this salad the day it's made for the best texture—the couscous absorbs dressing over time and the celery gradually softens in the fridge.

Good to know

Tips

Drain the canned tuna thoroughly in a fine-mesh strainer before adding it to the salad—excess liquid will water down the dressing and make the salad soggy.
For a protein boost, add a few white beans or chickpeas, drained and rinsed.
This salad travels well in a sealed container for picnics or lunch prep—just add a few ice packs if it's a warm day.
If you prefer more dressing, simply whisk together an extra 2 tablespoons mayo and 1 tablespoon lemon juice, and fold in just before serving.

Make ahead

The couscous can be cooked and chilled up to 1 day ahead. The dressing keeps in the fridge for up to 3 days. Assemble the salad within 2 hours of serving for best texture and crunch.

Storage & reheating

Store in an airtight container in the refrigerator for up to 2 days. The couscous will continue to soften as it sits. Do not freeze. Before eating leftovers, let them come to room temperature for 15 minutes and add a fresh squeeze of lemon juice to perk up the flavors.

Substitutions

canned tuna in water, drained → Canned salmon, drained and flaked. Salmon adds richness and a slightly different flavor profile; use the same amount.
mayonnaise → Greek yogurt (plain, unsweetened). Use ½ cup Greek yogurt for a tangier, lighter dressing with less fat.
couscous → Orzo pasta or quinoa, cooked according to package directions. Either grain works well; orzo is slightly chewier, quinoa adds nuttiness.
fresh dill → Fresh tarragon or flat-leaf parsley. Use the same amount. Tarragon is more licorice-forward; parsley is milder.