Every time I land in California, my first stop is always Mother’s Market. If you’ve been, you know — it’s a health food lover’s dream. And one thing I have to grab from their deli case is their amazing tuna salad. Fresh, flavorful, and so satisfying.
After wishing I could bring it back to Austin with me (pretty sure TSA wouldn’t appreciate me toting a tub of tuna through security), I decided to recreate it at home — and it’s spot on.
This Copycat Mother’s Market Tuna Salad is high in protein, full of fresh veggies, and keeps beautifully in the fridge for a few days — perfect for meal prep or quick, no-fuss lunches.
One of the stars of this recipe is Wild Planet Albacore Tuna. Their tuna is pole and line caught, meaning it’s a sustainable choice, and it’s naturally lower in mercury compared to conventional brands. Plus, the taste is clean and fresh — no “fishy” flavor, just perfect tuna goodness.
Ingredients
20 oz Wild Planet Albacore Tuna
3 stalks celery, finely chopped
½ cup chopped parsley
½ cup sliced green onion (white portion only)
½ cup shredded and finely chopped carrot
3 tablespoons Best Foods Light Mayonnaise (or your preferred mayo)
3 tablespoons relish
Directions
1. Drain the tuna well and add to a large mixing bowl.
2. Chop celery, parsley, and green onion finely. Shred carrot, then give it a fine chop so the texture blends nicely into the salad. Add the veggies to the tuna along with mayonnaise and relish.
3. Mix gently until everything is evenly combined. Taste and adjust seasoning if desired.
Store in an airtight container in the fridge for up to 3–4 days.
How to Serve
Pile it high on top of gluten-free crackers — I love Simple Mills Veggie Crackers for a crunchy bite or Real Foods Corn Thins for a lighter base. Serve over a bed of crisp greens for a fresh, low-carb lunch. Or go classic — sandwich style on your favorite bread or in a wrap.
This tuna salad is quick to make, protein-packed, and full of bright, fresh flavor — just like the one I fell in love with at Mother’s Market. Now I don’t have to fly to California to enjoy it… but I still might.
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