Chopped Tuna Salad

Name: Chopped Tuna Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 head romaine lettuce; 6 -8 oz canned tuna, drained; 2 cups spinach; 2 -3 hearts of palm; 2 carrots, peeled and sliced into rounds or sticks; 1/4 cup pickled jalapenos; 1/4 cup banana peppers; 1 tbsp harissa; 2 tbsp kalamata olives; 2 -3 tbsp olive oil; 1 tbsp red wine vinegar; Juice from 1/2 lemon; 1 tsp dijon mustard; Salt u0026 pepper

Prep Time: 10

Total Time: 10

A chopped tuna salad that comes together in 10 minutes, packs in so much flavor and is truly so fun to make! Prep this simple recipe and serve it with your favorite crackers for an easy lunch.

Jump to Recipe

Save recipe Saved!

I’ve been seeing chopped salad sandwiches all over social media these last couple of months and decided it was time to make my own version. This chopped harissa tuna salad packs in so much flavor, and comes together in just 10 minutes.

This recipe is barely a recipe, since it’s so customizable. The idea is to add all of your salad ingredients to a cutting board and chop it all together to fine pieces.

I love serving this with whole-grain pita chips, or as a filling for a wrap or sandwich.

I used to always get salads from Chopt growing up but I love this homemade version. There’s something about chopping a salad super fine that not only makes it fun to eat, but brings all of the flavors together.

Think of it like the Cold Stone of salads.

How to make a chopped salad at home

As I mentioned, there’s no “real” recipe to this, since you can add any and every ingredient you want. The idea is to add all of the ingredients to a cutting board, and finely chop everything together using a sharp knife.

Once your ingredients are chopped, transfer them to a bowl and toss them together with your dressing.

What I added to my Chopped Tuna Salad

Greens: romaine lettuce and spinach
Protein: canned tuna
Spice: harissa paste and pickled jalapenos
Crunch: carrots
Added flavor: kalamata olives, banana peppers and hearts of palm

This salad is SO good with crunchy crackers to serve with, but I love repurposing leftovers as a filling for a sandwich the next day. There’s no going wrong with this one, it’s seriously one of the easiest lunches you can make!